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Since I live by myself, I tend to not cook a whole pound or two of say, ground beef or chicken thighs at once, since I can't eat that all in one meal. If using a spice mixture recommended for 1 or 2 pounds of meat, will the spices retain their punch if the spice mix contents are reduced by half or even a quarter? Do spice mixes scale with the rest of the recipe? This is probably a very basic question, but I was wondering if anyone else had experience with reducing recipes for eating in one sitting.

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related/possible duplicate: cooking.stackexchange.com/questions/9458/… –  Jefromi Oct 11 '13 at 3:38
    
I don't think this question duplicates that one (after all, we're talking about going the opposite direction) but the accepted answer applies just as well to this one (although in reverse). –  Jolenealaska Oct 11 '13 at 4:06
    
@Jolenealaska "Duplicate" doesn't mean "exactly the same question", it means answers to that will answer this one too. –  Jefromi Oct 11 '13 at 4:16
    
Yeah, but even the answer in question has to be turned on its head to apply to this question. Perhaps somebody will have something to add that would apply to reducing a recipe as opposed to multiplying it. I don't have a vote, but that's my two cents. –  Jolenealaska Oct 11 '13 at 4:23
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I usually scale spices evenly with the rest of the recipe.

One caveat - if there is water involved in the recipe (say a liquid sauce made with the spice mixture) and salt in the spice mixture, then you may end up boiling off a bigger percentage of water and concentrating the salt too much. Taste it and thin it out a little if it's too salty.

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