Suppose a recipe yield needs to increase from 6 servings to 7 servings (an odd increment). What approach would you take to scale each ingredient, and how would you handle ingredients that don’t scale neatly (like 1 egg or 1 teaspoon) for that extra 1 serving?

Question

Need to scale a recipe by an odd number, like from 6 to 7 servings? Learn the best approach for handling ingredients that don't scale neatly.

Answer 1

To scale a recipe from 6 to 7 servings, multiply each ingredient by 7/6 (or approximately 1.167). For ingredients that don't scale neatly, round up or down based on the ingredient's impact on the recipe.

Detailed Explanation:

Scaling a recipe involves adjusting the quantities of each ingredient proportionally to achieve the desired yield. Here's a step-by-step approach for increasing a recipe from 6 to 7 servings:

1. Calculate the Scaling Factor: Divide the desired yield (7 servings) by the original yield (6 servings). This gives you the scaling factor: 7/6, which is approximately 1.167.

2. Multiply Each Ingredient: Multiply the quantity of each ingredient in the original recipe by the scaling factor (1.167). For example, if the recipe calls for 1 cup of flour, you would multiply 1 cup * 1.167 = 1.167 cups of flour.

3. Address Ingredients That Don't Scale Neatly: This is where judgment comes in.

   • Eggs: If the recipe calls for 1 egg, multiplying by 1.167 gives you 1.167 eggs. You can either use 1 egg and a tablespoon or two of beaten egg, or round up to 2 eggs if the recipe is forgiving. If it's a delicate recipe like a custard, consider sticking with 1 egg and slightly increasing other liquid ingredients proportionally.

   • Spices and Seasonings (Teaspoons/Pinches): For spices, herbs, and seasonings, rounding is generally acceptable. If the calculation results in a slightly larger amount, it's often better to err on the side of caution and round down, as it's easier to add more seasoning later than to remove it. For example, 1 teaspoon * 1.167 = 1.167 teaspoons. You could round this down to 1 1/8 teaspoons or even just 1 teaspoon, depending on the spice.

   • Liquids (Water, Milk, Broth): Round to the nearest measurable increment (e.g., 1/4 cup, tablespoon). If the recipe is sensitive to liquid ratios (like bread dough), be more precise.

4. Consider the Recipe Type: Some recipes are more forgiving than others. A simple soup or stew can handle slight variations in ingredient quantities, while a delicate cake or pastry requires more precision.

5. Test and Adjust: After scaling the recipe, it's always a good idea to taste and adjust seasonings as needed. For baked goods, keep a close eye on the cooking time, as it may need to be adjusted slightly.

Pro Tip:

When scaling recipes, especially for baking, it's often better to scale up to a slightly larger even number (like 8 servings instead of 7) if possible. This makes the math easier and reduces the need for awkward fractions of ingredients.