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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Can all recipe ingredient quantities be halved or doubled without altering taste?

I was wondering if keeping the same proportion of ingredients in a recipe maintains the taste of the food as well. Or are there cases where this simple proportional math doesn't work?
Jeff
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Scaling problems with a cake - mousse layer increases more than other layers

We've come up with a recipe for a cake that has four different layers (a dough base plus fillings) and is then covered in chocolate mousse. We tested that recipe as a small sample and concluded that the ideal proportion was to have 70 grams of base…
Tomas Buteler
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What is the methology for developing seasonings in the food industry?

I was wondering how large-scale snack food producers are coming up with ingredient proportions that have the desired flavour profiles. I understand that developing a certain flavour profile is a matter of adjusting the proportions between individual…
rostrovsky
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How to scale a recipe for Neapolitan Pizza?

I wanted to hopefully make the best Neapolitan pizza in my modest home. I attached the link which contains the recipe for preparing the pizza. However, the used amounts are too much for me. I wanted to prepare 2 pizzas, so I wanted to scale down the…
Abdelmoniem Abomosalam
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How to scale Indian cooking?

What are the best practices for scaling up Indian dishes such as chicken curry, butter chicken, palak paneer, etc. that follow these generic steps (albeit with different ingredients): oil -> whole spices -> onions -> ginger garlic -> tomatoes ->…
BigBrownBear00
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Making two no-bake pies, double the recipe, or make the filling one at a time?

I have a recipe for a no-bake apple pie. I'd like to make two pies, but I'm not sure if I should just double the recipe, or make the filling for each, one at a time. The filling calls for boiling the apples with one box each of lemon Jell-O and cook…
Herb
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Using proofed (?) yeast in a recipe (confused about amounts)

I'm following a recipe that begins with "process 3.25 cups flour and 1/8 tsp instant or rapid-rise yeast in food processor until combined, then slowly add 1.25 cup ice water" On the instant yeast packaging, it says to mix 2.25 tsp yeast with 1/4 cup…
Simone
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By how much should I shorten the cooking time of a slow cooker recipe if I'm only using half the meat?

I'm thinking of making either this recipe or this recipe for pork tenderloin in a slow cooker. As easy as a slow cooker is, I'm no slow cooker expert, and have run into problems where the meat ends up seeming "dry" (even though it's literally…
Dylan Cristy
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brunch for sixty people - how to estimate amounts?

We will be hosting a buffet brunch in our home for about 60 people, serving bagels, lox, tuna salad, egg salad, kugel, and farmer's salad. How do I determine many eggs I need for the egg salad, and how much tuna?
Michael
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How to triple the quantity of ingredients in order to make 12 standard sized muffins?

I found an interesting recipe and I would like to triple it in order to make 12 standard sized muffins. These are the ingredients and based on this recipe, it makes 4 muffins. 1/4 cup butter 1/4 cup semisweet chocolate chips 1 egg 1/4 cup…
Electra_mar
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Doubling a recipe: how much oil for browning, sauteing?

I want to double this recipe, which calls for browning the floured meat in a pan in 4 tsp of oil, then sauteing the onion in 2 tsp of oil. Do I need to also double the amount of oil for either or both of these? I am thinking that the meat doesn't…
Codeswitcher
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up scaling cake recipe and increasing pan size

How is baking time and/or temperature adjusted when scaling up a cake recipe from a 9x13 pan to a full sheet pan?
Susan Oliver
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Using I Can't Believe It's Not Butter and salt in a recipe that calls for unsalted butter

There's a cookie recipe I'm going to make that calls for 3/4 cup unsalted butter, melted and 1/2 teaspoon salt. We use I Can't Believe It's Not Butter as a substitute for butter, however that contains some Sodium already. So to figure out how much I…
Karnage2015
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Added more flour than what the recipe calls for to make butter cookies

In the process of baking some butter cookies using the following recipe, I mistakenly added 1/2 cup flour more than what the recipe calls for, and it is now mixed with other ingredients (in a food processor). This happened 3 days ago and I have the…
Gigili
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Homemade sport drink

I'm trying to develop a recipe for homemade sport drink as Gaterade and the like contains unhealthy and/or unnecessary ingredients that I dislike. I found a base recipe I'd like to work with to variate and tweak:…
qazwsx
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