Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [recipe-scaling]

Use this tag when you have a recipe that use a specific amount of ingredients but you need to make much more or just a little of the original recipe. Scaling normally needs technique.

There are an infinite number of recipes that you can scale up or down.

In order to scale up or down the amount of each item in a recipe, you won't be able just to increase or decrease each ingredient to make more or less of the recipe. In those cases, there are some techniques that you will have to apply too!

Here are a few links to explain how scaling properly is important:

78 questions
34
votes
6 answers

Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?

I often hear cooks discuss that idea that if you are multiplying, say, a recipe for 4 to be a for 32, that you shouldn't multiply some herbs, spices, or salt. I've never understood any reason why this should be true. Maybe something to do with…
Michael Natkin
  • 30,230
  • 16
  • 86
  • 172
14
votes
2 answers

Are there any recipe ingredients that scale in a non-uniform manner?

A question I asked on the stats Q/A has a comment that reads, [...] to make 8 times the amount of food a recipe describes you don't just octuple all the ingredients mentioned (eg. salt)". Some recipes, of course, don't scale well if you try to…
Chris Steinbach
  • 7,088
  • 17
  • 56
  • 98
11
votes
4 answers

How can you make gelatin at home?

I'm looking for something maybe from a really old recipe book, be it fish, chicken or beef. I've been searching all over and obviously most people's opinions are to buy store bought gelatin. That doesn't work for me - I want it to be kosher or…
Bash
  • 111
  • 1
  • 1
  • 3
11
votes
5 answers

How do I scale a recipe that calls for boiling off liquid?

I made a lamb ragu last night, but doubled the quantity for a large group. One of the steps called for 1.5 cups of red wine and then boiled it off. Doubling to 3 cups seemed entirely too much (once I'd already done it) and took quite a while to boil…
yossarian
  • 18,963
  • 27
  • 96
  • 153
9
votes
3 answers

Scaling up water for cooking soup

I'm cooking soup as a starter for Christmas dinner. I've made this soup before and I used 1.5 litres of water for 4 servings. I'm making 12 servings for Christmas day so that should be 4.5 litres of water required if I just put in 3 times as much of…
Hugh
  • 91
  • 1
  • 2
8
votes
3 answers

Can home-made mozzarella be made in small batches (quart of milk instead of gallon)?

I've spotted a couple of articles (http://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355, http://www.simplebites.net/the-best-party-trick-ever-how-to-make-thirty-minute-mozzarella/ )about making mozzarella…
Kate Gregory
  • 11,226
  • 3
  • 35
  • 52
8
votes
9 answers

How much does a cup of Nutella weigh?

I want to make Nutella cookies. I've found a recipe for it, but it's in volume measurements. It asks for a cup of Nutella and I don't own a cup. I tried searching my regular converters, but the only one with a hit was Wolfram-Alpha and I've noticed…
Mien
  • 13,280
  • 37
  • 96
  • 139
8
votes
4 answers

How does the baking time change if I scale up a cake recipe?

I have recipes for chocolate cake, Maderia cake, lemon drizzle and champagne cake. I want to increase the ingredients to make a bigger cake. Do I still use the same baking time and temperature?
Carol Eskine
  • 81
  • 1
  • 1
  • 2
8
votes
3 answers

Tripling a baking recipe

I have a cupcake recipe that I've doubled successfully in the past. I'd like to triple it for an upcoming party but I seem to recall reading that some ingredients don't work as well if tripled. Is that true? If so, what are they? Is there any…
user5657
7
votes
2 answers

Do percentages on ingredient lists of cookies refer to pre- or post-baking weight?

Using Fox's Dark Chocolate Chunkie Cookies' ingredients as an example, per https://www.tesco.ie/groceries/Product/Details/?id=273949462, Dark Chocolate Chunks (28%) refers to the weight before the baking, or is it the weight after the baking?
Backyard Chef
  • 760
  • 6
  • 14
7
votes
1 answer

How many ounces is a British "tin" of tomatoes?

If I have a British recipe that lists "1 tin chopped plum tomatoes," how many ounces is that? In British English, does "tin" usually refer to a specific size? In the US, cans generally come in 14 and 28oz sizes - which one is likely closest to what…
Paul J. Lucas
  • 295
  • 2
  • 3
  • 9
7
votes
2 answers

How to make XXL Watermelon Jell-O Shots without falling apart?

I was trying to make XXL Watermelon Jell-O Shots but the Jell-O was not firm enough and fell apart. Should I use more Jell-O and less water next time? The recipe requires unflavoured gelatin but I can't find it in the grocery store nearby, hence can…
Adrian Carolli
  • 487
  • 2
  • 5
  • 12
6
votes
2 answers

Baking a cake in a larger/smaller pan

Is there a guide or rule of thumb about scaling a cake. If the recipe calls for an 8-inch square pan and I use a 10-inch square pan, how will it behave in the oven? I expect the baking time will be longer but should I change the temperature for…
JoeT
  • 61
  • 1
  • 2
6
votes
6 answers

How do I calculate the nutritional values of a recipe?

I love to cook and experiment with recipes. While I'm aware that calories are not a perfect measure of what makes you gain weight and what doesn't, I would still love to have a rough idea of the energy values of the dishes I'm preparing, and ideally…
Pekka
  • 547
  • 3
  • 9
  • 19
6
votes
1 answer

Reducing sugar in pudding

I've been trying vanilla pudding recipes but they're all too sweet for our liking. I want to change the amount of sugar from 3/4 cup to 1/2. Is that a culinary no-no, or should I use a substitute?
LadyBlue Robinson
  • 73
  • 5
1
2 3 4 5 6