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 many cups is 8 whole peaches equivalent to?

I have some fresh peaches that have been peeled and sliced and mixed with some sugar and a little lemon (approx 1/2 a bushel). All the recipes I can find only call for "8 peaches" or similar values. But my peaches are already cut up. Does anyone…
Mark
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Pressure cooking for one?

I just got myself a pressure cooker, one of those modern ones with both "sautee inside the cooker" functions. The problem is I'll be cooking pretty much for myself, and that most recipes I saw are for 4-6 people. The pressure cooker itself looks…
kamziro
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Recipes - Adding up calories and nutritional info?

When cooking, a recipe has a list of ingredients. If I wanted to find the calories in the recipe would I just add up the calories of every ingredient? Same situation with carbs, protein fat ? Or does cooking change the number of calories the…
Jim
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Help with what to bake leftover cake batter in

I have a Jubliee bundt pan that is only 10 cups, but my recipe is for a bundt pan at least 12 cups. I've only made the recipe once and it turned out great. But since I insisted in using as much of the batter as would fit in the pan, it overflowed…
Brooke
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How should we divide the recipe ingredient?

I followed this pasta recipe some days ago. I wasn't aware of the amount of people it was intended to serve, which is 6. I followed it completely but I am serving 3 people. If I were to reduce the quantity of the ingredients by half, should I treat…
lamwaiman1988
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Scaling up a risotto recipe x4. Things to consider?

I am making risotto for a Christmas dinner, serving 20 people. I plan to multiple the recipe by 3 or 4x. Since risotto is a challenging dish at the normal scale, how can I ensure getting good results when multiplying the recipe?
ted.strauss
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How do I scale serrano chile?

I'm following a recipe that calls for 2 chiles serranos and serves 6. The dish is not hot/spicy at all, and I wouldn't want to lose this when scaling. I need to scale by 6, and the dish should serve about 36 persons. Should I now use 12 chiles…
nnchef
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Is there a formula for adjusting water when scaling a recipe?

I do the cooking for a large event once a year and this year we're unable to purchase cranberry sauce in large quantities, but cranberries are freely available. I always make cranberry sauce (whole berry and jellied) for my own Thanksgiving dinners,…
LightBender
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When downsizing a recipe for bread, do you need to cut down every ingredient equally for it to come out well?

I have a bread recipe that is slightly too large for my bread machine, so I need to downsize it a little, but I don't want to make it a full 25% or 50% smaller, meaning the ingredient amounts end up with weird values that don't fit normal measuring…
Logrun
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Sources or name of study concentrated on basic ingridient combinations for basic recepies

I am new to cooking and I was always wondering if there is a study for the amount of time to cook different type of styles: What are the most basic ingredients to make a batter for deep frying? What are common cooking times for different type of…
Snifkes
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Adjusting Cooking For Smaller Portions

I am going to University in the fall. I love to cook and bake but since I will be myself, I cannot cook the regular portions I had before. Is there a way that I can figure out the correct cooking time and temp for a recipe that I have halved? I use…
Bre4416
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Do I need a special recipe for mini cheesecakes?

I found a bunch of mini pie tins on sale at the grocery store and decided that instead of a regular sized cheesecake I would make mini ones for Thanksgiving. I've yet to decide on a recipe, whether to go with straight pumpkin cheesecake, a layered…
RankoChan
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What is the measure for scaling cinnamon if you double a recipe?

I love bread and butter pudding. We came across a recipe, and had plenty of ingredients, so decided to double everything, including double the cinammon. This almost worked out perfectly, except that it suddenly felt like we had way too much…
hawkeye
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How much dry cake mix, water, oil and eggs to use for two 4in round cakes?

I have a 15.25oz Betty Crocker box mix. On the back it says to use it all with 1 cup of water, 1/2oil and 3 eggs and that makes two 8 in rounds or 24 cupcakes. I don't know how much I need, please help.
liz
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Are gourd leaves edible?

That is, the leaves of a gourd, I know a lot of menus include the fruit of the gourd, but not the leaves. I am looking for a way to eat them, if possible maybe I can include in a dish or maybe a side dish? If not, can I eat it raw? Because this…
Cary Bondoc
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