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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How do I know if I can double, triple or quadruple a recipe for caramels?

I have a really good recipe for caramels, everyone raves about them, so I am thinking about selling them to the public. But the recipe I have only makes an 8 x 8 inch pan of caramels and they take a looong time to make. Does anyone know how to know…
Debbie Trogstad
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Sweet and sour chicken not sticky

I have been trying now for a while to make sticky sweet and sour chicken. It tastes great. But its not sticky. How do I achieve this? I only use chicken wings for this. I make a sweet and sour sauce in a separate pan first, where I followed the…
Pork Chop
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How to cook for a big group

I have to prepare a meal for a group of 60 people. I already have a recipe (Japanese curry with rice) but I have no clue how many of all the ingredients I need, because when I cook it for myself I just put things in the pan without measuring…
Noralie
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Adjusting cooking time and temperature when making smaller portions

I'm perfecting a recipe for queijadas de leite - a traditional Portuguese custard/pastry. It's a mixture of eggs/sugar/milk/flour, very liquid in its raw form. The original instructions call for 30 minutes baking at 350 ºF, and this works quite well…
SaltyNuts
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Increasing my pancake recipe..Are soda and salt in a different ratio than the other ingredients?

I need to increase my pancake recipe 4.5 times. I seem to remember that the salt and soda are increased at a smaller ratio than the rest of the ingredients. Is that true, and what is the correct ratio for salt and baking soda?
Maggie
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How to scale up modernist Potato Puree?

The recipe for Potato Puree in "Modernist Cooking at Home" calls for precooking the potatoes in water at 65 degrees Celsius for 35 minutes. The bag should hold 500 g potatoes and 1 liter water. Since the recipe says to scale the water at 200% this…
HaskellElephant
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Too big tin for meringue cake recipe. How to solve?

So I have this recipe for a hazelnut meringue cake. It asks for an 18cm tin. However, I only have a 24cm tin. I went to the shop today but they do not have a 18cm tin. So i guess there are several other possible options. I could make more of the…
Lotte Laat
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How to Adjust Biscotti Recipe When Using Salted Pistachios

I am making biscotti. The recipe calls for the following: 2 C flour 1/2 tsp fine sea salt 3/4 C whole pistachios The only shelled pistachios I could find were already salted, with sea salt. Given these ratios, should I adjust the amount of salt I…
Jason P Sallinger
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My soft chocolate cookies are soft but still too crumbly. How should I fix it?

The taste is great and it is soft, a bit chewy and not dry, but it is still too crumbly. When I push it, it is too easy to break apart. Could you please explain how I should fix this. Recipe All purpose flour - 138g. Melted butter / unsalted -…
mama55
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How to adjust baking time and temperature for volume?

I have a recipe for a round honey cake, I want to halve the amount and bake in a loaf pan. Or, the other way round - I have a recipe for a loaf pan, I want to double the amount and bake in a round pan. How do I adjust baking time and…
Galastel supports GoFundMonica
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Egg nog recommendation diabetic friendly

How would you fine people make egg nog diabetic friendly? I’m inquiring as I’m diabetic myself & I have always liked the non-alcoholic version of egg nog during the holidays myself.
Abraham Ray
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Recipe websites for bulk/restaurant quantities

just wondering if there are any chef websites out there which specialise in recipes for large quantities, 25+ portions, any recipes at all Entrees, Mains, Pastries or Desserts. Many thanks in advance for your time.
Cristie
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I want to add milk powder in my bread recipe - what ingredients below do I reduce and by how much?

I would like to add milk powder in my bread recipe to soften the loaf and enhance the flavors. In my ingredient list, I have water, milk, bread flour, salt, sugar, yeast, butter. By what proportions do I have to reduce the other ingredients to add…
Lalaluye
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Frozen Octopus or fresh Octopus for recipes?

Yeah, I wonder with grilled, fried, steamed, salad recipe, which is better? Frozen Octopus or fresh Octopus Can you compare Frozen Octopus and fresh Octopus, which recipes for which? Thank you so much, sorry for my bad english.
tunghk_54
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Pudding Control Sample measurements

If anyone has noticed - recently I have been fascinated with pudding. And I mean the creamy dessert (sample picture). Since I encountered a myriad of recipes - some calling for egg, others for no egg, some for butter, other for cream, etc. I decided…
mathgenius
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