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1
vote
0answers
10 views

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

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?
4
votes
2answers
169 views

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 ...
5
votes
2answers
360 views

How to make XXL Watermelon Jell-O Shots without falling apart?

I was trying to make XXL Watermelon Jell-O Shots but the Jell-O was not firm enough and fell apart. Should I use more Jell-O and less water next time? The recipe requires unflavoured gelatin but I ...
0
votes
1answer
105 views

Homemade sport drink [closed]

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 ...
8
votes
3answers
668 views

Can home-made mozzarella be made in small batches (quart of milk instead of gallon)?

I've spotted a couple of articles (http://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355, ...
0
votes
1answer
111 views

Adjusting a brioche burger bun recipe

In my question to create the perfect burger from scratch, I want to create my own brioche bun. The first recipe I followed was far too cakey (as well as the wrong shape, see here), and too heavy. My ...
1
vote
3answers
135 views

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 ...
0
votes
0answers
16 views

Nutritonal Facts of a recipe [duplicate]

I am doing a web app to filter recipes based on user's health information. So if an admin adds a recipe of Friend egg(sunny side up). Normally, based on how i cook my egg. I would only need, ...
0
votes
1answer
269 views

Baking a cake in a larger/smaller pan

Is there a guide or rule of thumb about scaling a cake. If the recipe calls for an 8-inch square pan and I use a 10-inch square pan, how will it behave in the oven? I expect the baking time will be ...
2
votes
4answers
393 views

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 ...
3
votes
1answer
169 views

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 ...
3
votes
2answers
186 views

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 ...
5
votes
4answers
256 views

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 ...
0
votes
2answers
384 views

In what proportion should the given ingredients be combined to form a cookie?

These ingredients were listed on a cookie pack available in the market. I would like to know what combinations of the following ingredients can be used to produce around 200gms cookies? Wheat ...
4
votes
2answers
807 views

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 ...
5
votes
1answer
511 views

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 ...
11
votes
2answers
506 views

Are there any recipe ingredients that scale in a non-uniform manner?

A question I asked on the stats Q/A has a comment that reads, [...] to make 8 times the amount of food a recipe describes you don't just octuple all the ingredients mentioned (eg. salt)". Some ...
2
votes
2answers
141 views

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 ...
3
votes
1answer
368 views

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 ...
6
votes
6answers
3k views

How do I calculate the nutritional values of a recipe?

I love to cook and experiment with recipes. While I'm aware that calories are not a perfect measure of what makes you gain weight and what doesn't, I would still love to have a rough idea of the ...
4
votes
6answers
21k views

How much does a cup of Nutella weigh?

I want to make Nutella cookies. I've found a recipe for it, but it's in volume measurements. It asks for a cup of Nutella and I don't own a cup. I tried searching my regular converters, but the only ...
3
votes
1answer
656 views

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. ...
3
votes
1answer
885 views

How does the baking time change if I scale up a cake recipe?

I have recipes for chocolate cake, Maderia cake, lemon drizzle and champagne cake. I want to increase the ingredients to make a bigger cake. Do I still use the same baking time and temperature?
1
vote
1answer
277 views

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 ...
2
votes
4answers
1k views

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 ...
2
votes
2answers
126 views

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 ...
5
votes
3answers
2k views

How do I scale a recipe that calls for boiling off liquid?

I made a lamb ragu last night, but doubled the quantity for a large group. One of the steps called for 1.5 cups of red wine and then boiled it off. Doubling to 3 cups seemed entirely too much (once ...
6
votes
3answers
7k views

Tripling a baking recipe

I have a cupcake recipe that I've doubled successfully in the past. I'd like to triple it for an upcoming party but I seem to recall reading that some ingredients don't work as well if tripled. Is ...
29
votes
4answers
3k views

Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?

I often hear cooks discuss that idea that if you are multiplying, say, a recipe for 4 to be a for 32, that you shouldn't multiply some herbs, spices, or salt. I've never understood any reason why this ...