17
votes
Reducing sugar in pudding
For this answer I am assuming the flan-type of pudding, where a liquid (e.g. milk) is cooked with starch until thickened.
Sugar is for the thickening process pretty irrelevant, which means you can ...
- 58.5k
11
votes
Scaling up water for cooking soup
1.5 litres for 4 servings is 375ml per serving (plus some volume from the veg which I'll ignore) assuming no water boils off. That's a sensible portion. I reckon my soup bowls hold just a little less ...
- 43.7k
8
votes
Do percentages on ingredient lists of cookies refer to pre- or post-baking weight?
This is on the list of ingredients, so it is the pre-cooked formula weight, to demonstrate to the buyer just how much chocolate chunks to expect. Post cooking, the chocolate has changed, as have the ...
- 3,526
8
votes
Accepted
How to Adjust Biscotti Recipe When Using Salted Pistachios
The only thing you can do is not add any additional salt, although I think you might still end up with a result that's too salty. As a commenter mentioned, you could get an indication of the amount of ...
- 11.9k
7
votes
Scaling up water for cooking soup
Generally speaking, you are correct that less water will boil off as a % of the total when you increase water volume. Mainly because the surface area of the water will not increase enough to offset ...
- 2,838
6
votes
Accepted
What is the measure for scaling cinnamon if you double a recipe?
If you never prepared the recipe as written (which appears to be the case), you have no basis to tie the way it tastes when doubled to doubling it, rather than to the proportions of the original ...
- 15.7k
6
votes
Accepted
Does proofing time depend on the quantity of dough?
No.
The proofing time of a dough is a function of the ratio of yeast and available water, and the temperature of the dough. Notice these are ratios. If you doubled a recipe but didn't double the ...
- 47.5k
6
votes
How do I adjust the cooking time on a baked rice dish if I reduce the recipe by half?
The recipe calls for simmering 30 mins, baking 30 mins, resting 10 mins.
This isn't quite an accurate representation of the recipe. The recipe calls for baking cauliflower and eggplant for 20 minutes ...
- 9,047
5
votes
Scaling up water for cooking soup
If this is a short cook soup, and I would consider 30 minutes lid on to be short cook for sure, then not a lot of water will be cooked off in your usual proportion, so maybe reduce from 4.5L to maybe ...
- 8,673
5
votes
Putting freeze dried strawberry into my soft cookies,the texture is more like cake -how to make it more chewy
I believe that by cooking the dry strawberry powder in your cookie mixture, you are inadvertently rehydrating the strawberry substance with the small amount of liquid available within your mixture, ...
- 1,234
5
votes
Accepted
Making two no-bake pies, double the recipe, or make the filling one at a time?
I would say that in that case, you can definitely scale the recipe without worrying.
Boil the apples with the other ingredients, and split the result once cooked to make two pies.
You can usually ...
- 464
5
votes
Accepted
Cheesemaking and recipe scaling
Cheese recipes scale pretty linearly, at least until you get small enough that it's hard to measure out the rennet or culture accurately, or large enough that it's challenging to heat and cool the ...
- 61.2k
4
votes
Accepted
Can I halve the Amish Friendship Bread recipe?
Okay, I usually don't answer my own questions but by the time I got done writing up my question the answer came to me:
On day 1 take your one portion of starter and divide it in half. The other half ...
- 407
4
votes
How many cups is 8 whole peaches equivalent to?
As they say in the US state of Maine "You can't get there from here."
You need to know the peach size before you cleaned an syrup'd them.
I checked USDA Table 8, it has nutrition, volume and weight ...
- 2,792
4
votes
Recipe websites for bulk/restaurant quantities
I have a few cookbooks for caterers that have this sort of thing. I've even gotten one from our library system (although not my local branch, I was at one of the larger ones)
So, using that term, I ...
- 80k
4
votes
I want to add milk powder in my bread recipe - what ingredients below do I reduce and by how much?
None, will be a perfectly fine "adjustment" to the other ingredients - just toss in the milk powder and leave everything else the same.
- 15.7k
4
votes
Accepted
Doubling a recipe: how much oil for browning, sauteing?
The main issue I would be wary of is that you have sufficient space in the pan for all of the meat to brown well.
Generally, it's better to do the meat in batches so that it has room and doesn't cool ...
- 16.5k
4
votes
Frozen Octopus or fresh Octopus for recipes?
This is my favorite reference for octopus. Near the end, Harold McGee considers the fresh v. frozen octopus debate. His results are not exactly conclusive. McGee found fresh octopus, lightly ...
- 73.8k
4
votes
Accepted
How to adjust baking time if I adjust the quantities in the recipe?
You would not half the baking time, but it might take slightly less time. The best way to determine if it is done will be to measure the internal temperature. Most bread is done when the internal ...
- 73.8k
4
votes
Accepted
Can I adapt a baking recipe for a Dutch Oven to a Casserole Dish?
They are different terms for the same object, so yes.
In the images you have chosen the first is metal and the second ceramic; these would have different properties in terms of browning the food that ...
- 11.9k
4
votes
Accepted
By how much should I shorten the cooking time of a slow cooker recipe if I'm only using half the meat?
You should probably not reduce the cooking time by a lot, if at all. These recipes assume you are keeping the meet submerged in liquid at some constant temperature for several hours. Assuming your ...
- 4,881
4
votes
How to Adjust Biscotti Recipe When Using Salted Pistachios
I would not change the amount of salt. As the salt will be concentrated around the pistachios, the rest of the biscotti might just taste extra bland. It might, as suggested in the other answers, pay ...
- 221
3
votes
How to triple the quantity of ingredients in order to make 12 standard sized muffins?
Triple means "three time". Multiply all the ingredients by 3.
To double a recipe you would multiply everything by two.
To halve a recipe you would divide all ingredients by two.
(and so on)
- 1,913
3
votes
Accepted
Adjusting Cooking For Smaller Portions
It is difficult to offer a general answer applicable to all recipes and all cooking methods.
In almost all situation, there is no need to change temperature (I cannot think of any exceptions off the ...
- 2,756
3
votes
Accepted
How much dry cake mix, water, oil and eggs to use for two 4in round cakes?
I'll assume you want your 4" round cakes to be the same height as the two 8" rounds the box would make.
The area of two 8" rounds is 2*pi*4^2 = 32pi. The area of two 4" rounds is 8pi, or 1/4 as much ...
- 58.2k
3
votes
How to adjust baking time and temperature for volume?
Use the same temperature for the same recipe, even if you've changed the pan size. You'd have to do something really drastic to need to change the temperature.
Bake time is almost entirely dependent ...
- 461
3
votes
Sources or name of study concentrated on basic ingridient combinations for basic recepies
It seems to me that Ratio meets your needs:
Ratio: The Simple Codes Behind the Craft of Everyday Cooking Paperback – Sep 7 2010
by Michael Ruhlman (Author)
Ratios are the simple proportions ...
- 11.3k
3
votes
Accepted
Using proofed (?) yeast in a recipe (confused about amounts)
The recipe you're using sounds nontraditional (the full recipe may be helpful to describe the "why"), but it is almost certainly looking for you to use 1/8 tsp of instant yeast granules ...
- 9,047
3
votes
How to scale Indian cooking?
Cooking is as a rule of thumb more forgiving when you tinker with the ratios than e.g. baking. That said, if you have a recipe that works and you want to increase the number of servings, the first ...
- 58.5k
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