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.

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1answer
134 views

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 ...
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2answers
65 views

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 ...
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1answer
127 views

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 ...
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1answer
245 views

Can I adapt a baking recipe for a Dutch Oven to a Casserole Dish?

I'm cooking a recipe for a Bread that requires a Dutch Oven. All I have is a Casserole Dish. The recipe calls for 40mins then 20 mins in a 400F Oven in the Dutch Oven. My question is: Can I adapt ...
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3answers
211 views

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 ...
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2answers
502 views

Putting freeze dried strawberry into my soft cookies,the texture is more like cake -how to make it more chewy

I love strawberry cheesecake and soft cookies, so I created a recipe and added a large amount of strawberry powder (made by putting freeze-dried strawberries into a grinder). I have tried two recipes....
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3answers
1k views

how to calculate a standard drink from the alcohol percentage?

Part science, part arithmetic question. For alcohol with proof x what volume constitutes a single drink? Defining a standard drink as 14 grams of alcohol: https://en.wikipedia.org/wiki/...
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2answers
75 views

Sources or name of study concentrated on basic ingridient combinations for basic recepies [closed]

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 ...
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1answer
145 views

How do I adjust the cooking time on a baked rice dish if I reduce the recipe by half?

I want to make a rice dish that gets baked - a maqluba, but I want to make half the quantity of the recipe. Do I adjust the baking time? The recipe calls for simmering 30 mins, baking 30 mins, resting ...
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1answer
156 views

How can I determine how powerful certain herbs and spices are? Is there a list?

I am trying to determine the relative strength or potency of flavour that comes from different spices and herbs. I often find myself lost when trying to blend recipes since certain spices can be quite ...
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1answer
175 views

Does proofing time depend on the quantity of dough?

One recipe, for example, specifies the dough should be left to rise for 4 hours. If I make halt the amount of dough, will the proofing time change? I'm not providing the recipe because I will be ...
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1answer
7k views

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....
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2answers
235 views

Do percentages on ingredient lists of cookies refer to pre- or post-baking weight?

Using Fox's Dark Chocolate Chunkie Cookies' ingredients as an example, per https://www.tesco.ie/groceries/Product/Details/?id=273949462, Dark Chocolate Chunks (28%) refers to the weight before the ...
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2answers
129 views

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 ...
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1answer
1k views

How to adjust baking time if I adjust the quantities in the recipe?

This video gives the following bread recipe: 1 kg flour 600 ml water 15 g yeast 18 g salt After doing all the preliminary stuff you'd expect, you shape the dough into a ball and bake it in a Dutch ...
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1answer
245 views

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 ...
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1answer
460 views

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.
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1answer
722 views

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 ...
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1answer
1k views

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 ...
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1answer
102 views

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 ...
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4answers
8k views

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 ...
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2answers
414 views

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 ...
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3answers
4k views

Scaling up water for cooking soup

I'm cooking soup as a starter for Christmas dinner. I've made this soup before and I used 1.5 litres of water for 4 servings. I'm making 12 servings for Christmas day so that should be 4.5 litres of ...
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1answer
137 views

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 ...
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1answer
384 views

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?
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1answer
10k views

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 ...
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1answer
487 views

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 ...
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2answers
10k views

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 ...
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1answer
1k views

Can I halve the Amish Friendship Bread recipe?

If you're not familiar with Amish Friendship Bread, or if it's been a while: Basically you mush the bag of starter every day for ten days. On days 5 and 10 you add one cup of milk, one cup of flour, ...
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1answer
95 views

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 ...
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1answer
1k views

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 ...
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1answer
1k views

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 ...
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1answer
576 views

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, ...
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3answers
802 views

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 ...
3
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1answer
472 views

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 ...
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5answers
15k views

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. ...
3
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1answer
1k views

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 ...
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1answer
73k views

How many ounces is a British “tin” of tomatoes?

If I have a British recipe that lists "1 tin chopped plum tomatoes," how many ounces is that? In British English, does "tin" usually refer to a specific size? In the US, cans generally come in 14 and ...
4
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1answer
579 views

How can I scale down a high-yield recipe that calls for a single egg?

Recipes for muffins and the like often involve eggs and the recipes are usually designed for a yield of about 20. I have a small oven and only want/can make about 5 muffins at a time. What do I do ...
4
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1answer
629 views

Quick bread formula?

Hi it seems the recipes for quick breads like banana bread, pumpkin bread etc are all very similar. Is there a good guide for a general quick bread recipe where you just fold in the unique ...
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1answer
1k views

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 ...
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4answers
59k views

How can you make gelatin at home?

I'm looking for something maybe from a really old recipe book, be it fish, chicken or beef. I've been searching all over and obviously most people's opinions are to buy store bought gelatin. That ...
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0answers
17 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?
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2answers
7k 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 ...
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2answers
2k 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 can'...
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1answer
179 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 ...
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1answer
125 views

Mixing mushroom-potato-carrot soup and warming later (Should I?)

I've got what is probably a pretty basic question - but this is the first thing I've tried to prepare in my life that didn't involve boiling noodles and adding cheese afterwords. I'm looking at ...
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3answers
3k 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, http://www.simplebites.net/the-best-party-trick-ever-how-to-make-...
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3answers
2k 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 ...
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0answers
34 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, ...