Recent questions in Measuring & Scaling

by cookwithfem (602k points) in scaling recipes asked Jun 11 4 views

When scaling a recipe for a crowd, how can you keep track of ingredient adjustments to avoid mistakes (like accidentally adding the original quantity of sugar instead of the new scaled amount)? What techniques help you stay organized?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 5 views

Why is stirring or tossing food often more challenging with a much larger batch (for example, stir-frying double the amount in one wok or mixing a giant salad), and what strategies can help manage this (such as cooking in batches or using special tools)?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 5 views

If you triple a soup or stew recipe, do you need to sauté the aromatics (onions, garlic, spices) longer at the beginning to handle the larger volume, or is it more about using a larger pot and possibly doing them in batches? How do you ensure flavor develops well in a bigger batch?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 4 views

How should you adjust the oven temperature when scaling up a large cake or casserole recipe to a bigger size – should it remain the same or change? Why do some recommendations suggest a slightly lower temperature for significantly larger or thicker baked goods?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 3 views

What does the term “batch size” mean in cooking or baking, and how can increasing the batch size potentially affect the quality or characteristics of what you’re making (consider things like mixer efficiency, heat in the bowl, or ingredient distribution)?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 3 views

When doubling a recipe for dough or batter (like cookies or bread), is it better to mix the doubled quantity all at once or to make two separate batches? What factors (such as mixer capacity or thorough mixing) influence this decision?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 6 views

If you’re scaling down a recipe (say from 8 servings to 2 servings), why might cooking times not shrink in the same proportion? For instance, will a small roast chicken cook in one-quarter the time of a large one? Discuss how certain cooking times are more dependent on thickness or structure than total quantity.

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by cookwithfem (602k points) in scaling recipes asked Jun 11 4 views

How might the browning or searing of ingredients be affected when you scale up a recipe? For example, if you double a stew recipe and have twice as much meat, why might you need to brown the meat in batches rather than all at once in a crowded pan?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 2 views

Why do large-scale recipes used in food service sometimes require different techniques or slightly different ingredient ratios (for instance, a soup recipe for 100 might tweak seasoning or a bread recipe might adjust yeast), and how are these differences usually determined?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 2 views

What is the maximum amount you would scale a baking recipe (like a cake or a bread dough) without doing extra recipe testing, and why might simply quadrupling or more in one go be risky?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 4 views

When scaling a fried food recipe (say, making twice as many fried chicken pieces), do you need to change anything about the frying process or temperature when frying more pieces at once, and what kitchen adjustments ensure the larger batch cooks properly without issues?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 4 views

What is a practical way to scale a recipe that involves marinating or brining (where increasing the volume of marinade doesn’t necessarily mean you need more time), or do those time-based steps remain the same regardless of batch size?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 3 views

According to some recipe guidelines, you shouldn’t always double the liquid in certain recipes (like rice pilaf or braises) exactly in proportion to solids. Why not, and what is a better approach to figuring out how much liquid is needed in a scaled-up batch?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 4 views

Consider a recipe for cooking rice or grains: if you double the amount of rice and water, will it take the same time for the water to absorb or boil off? Why might the timing or even the water ratio need adjustment when cooking a much larger quantity of rice?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 5 views

How can evaporation or reduction in cooking be affected by scaling a recipe? For example, if you double a sauce or soup, might it take longer to reduce to the same thickness, and what can you do (use a wider pot, cook longer, etc.) to compensate?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 4 views

What adjustments might need to be made to the cooking process itself when scaling up a recipe (for instance, more frequent stirring, adjusting heat levels, or cooking in stages) to ensure everything cooks evenly and nothing is under- or over-cooked?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 3 views

Why is it recommended to test a scaled-up recipe in advance (for instance, before serving it at a big event) if possible, especially if you multiplied ingredients by a large factor, and how can a test batch help you fine-tune the scaled recipe?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 7 views

What are some signs that a particular recipe may not scale up or down neatly (for example, a delicate emulsion that might break in a huge batch, or a soufflé that won’t rise the same if made much larger)?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 2 views

If you double a recipe but split it into two smaller pans or batches instead of one large one, how might the cooking time for each batch compare to the original single batch, and why could the cooking even be faster in some cases?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 4 views

How can the increased depth or volume of food in a larger batch affect cooking time? For example, if you double a lasagna recipe and make a much thicker lasagna, how might that change the time it needs in the oven compared to a thinner one?

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