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:

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Putting freeze dried strawberry into my soft cookies,the texture is more like cake -how to make it more chewy

I love strawberry cheesecake and soft cookies, so I created a recipe and added a large amount of strawberry powder (made by putting freeze-dried strawberries into a grinder). I have tried two recipes. Both have the same ingredients except the…
mama55
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Can I halve the Amish Friendship Bread recipe?

If you're not familiar with Amish Friendship Bread, or if it's been a while: Basically you mush the bag of starter every day for ten days. On days 5 and 10 you add one cup of milk, one cup of flour, and one cup of sugar. On day 10 you again add one…
Stainsor
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How to scale chicken recipe that requires cooking in a single layer?

There's one adapted recipe I like a lot, but I've been struggling with how to make it scale better so I can double the recipe to make more leftovers/feed more people. The basic technique is to cook chicken breast tenders uncovered over…
Jessica Brown
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Big Chicken vs Small Chicken: weight and stuffing volume ratios

I need to adjust a recipe for a stuffed chicken. The recipe calls for a 2kg chicken, and say W grams of stuffing. Now I plan on buying a smaller chicken because it's for less people, how can I estimate the amount of stuffing I'd need for the smaller…
Jeroen
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Why can't I scale up jam/jelly recipes?

Pectin packages always explicitly state that jelly/jam recipes cannot be scaled up. My own empirical evidence is limited but I did have a doubled batch not set so I no longer double the batches. What is it about ((pectin + acid + sugar + water) *…
Sobachatina
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Can I adapt a baking recipe for a Dutch Oven to a Casserole Dish?

I'm cooking a recipe for a Bread that requires a Dutch Oven. All I have is a Casserole Dish. The recipe calls for 40mins then 20 mins in a 400F Oven in the Dutch Oven. My question is: Can I adapt a baking recipe for a Dutch Oven to a Casserole…
hawkeye
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How do I adjust the cooking time on a baked rice dish if I reduce the recipe by half?

I want to make a rice dish that gets baked - a maqluba, but I want to make half the quantity of the recipe. Do I adjust the baking time? The recipe calls for simmering 30 mins, baking 30 mins, resting 10 mins. It uses raw (soaked) basmati rice.…
Sara
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How to adjust baking time if I adjust the quantities in the recipe?

This video gives the following bread recipe: 1 kg flour 600 ml water 15 g yeast 18 g salt After doing all the preliminary stuff you'd expect, you shape the dough into a ball and bake it in a Dutch oven at 250 C / 480 F for 30 mins, then lower the…
crmdgn
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How can I scale down a high-yield recipe that calls for a single egg?

Recipes for muffins and the like often involve eggs and the recipes are usually designed for a yield of about 20. I have a small oven and only want/can make about 5 muffins at a time. What do I do with recipes that have a yield of 20 or 10 muffins,…
Jack M
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Quick bread formula?

Hi it seems the recipes for quick breads like banana bread, pumpkin bread etc are all very similar. Is there a good guide for a general quick bread recipe where you just fold in the unique characteristic? Ie: a recipe where you can just fold in 1…
Marcus Leon
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How much can I change the height of a cake?

It's pretty common to find cake recipes with pans that don't match the size of pans you have. I know ideally you would make sure total area of the pans is the same as in the original recipe, so that the batter is the same depth and it bakes…
Cascabel
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Mixing mushroom-potato-carrot soup and warming later (Should I?)

I've got what is probably a pretty basic question - but this is the first thing I've tried to prepare in my life that didn't involve boiling noodles and adding cheese afterwords. I'm looking at baking chicken breast in foil packets with cream of…
Sidney
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how does the poaching eggs recipe scale for different sizes of egg?

The recipe for poaching regular chicken eggs states to leave the egg in a pot of simmering water for ~4 minutes (besides of messing with the liquid pH levels). I was wondering how the temperature, pH and the time would change for eggs of different…
Dan
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Cheesemaking and recipe scaling

I made my first attempt at cheesemaking this past weekend, this cheese specifically, and it didn't work out - I got curds separated from the whey fine, but they never became stretchy. I'm curious whether the issue was that I attempted to scale the…
Joe M
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Does proofing time depend on the quantity of dough?

One recipe, for example, specifies the dough should be left to rise for 4 hours. If I make halt the amount of dough, will the proofing time change? I'm not providing the recipe because I will be trying and experimenting with many in the next few…
Hugo
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