Scaling up culinary recipes does not always follow a linear relationship, especially when using spices, salt or alcohol. For example, for 1 litre of water you might be accustomed to adding 1 measure of salt, but for 4 litres you wouldn鈥檛 add 4 measures of salt but much less. Does anyone know what the explanation for this is?
Cathy Fisch, Orsay, France