Recent questions in Measuring & Scaling

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

Why is it advised to start checking for doneness at the original recipe’s time when you’ve increased the recipe size, and then monitor closely (perhaps in short intervals) rather than just assuming it will take much longer?

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

Does doubling a recipe mean you need to bake or cook it for twice as long? How should you adjust the cooking or baking time for a recipe that has been scaled up in volume or thickness?

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

When doubling a recipe that bakes in a pan (for example, a brownie recipe for an 8x8-inch pan doubled to fit a 9x13-inch pan), how do you determine the right pan size or whether to use two pans, and what guidelines help ensure even cooking?

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

Why is it sometimes better to cook multiple small batches of a recipe (such as two thinner cakes or multiple cookie sheets) rather than one big batch (one huge cake or an overloaded pan of cookies) when scaling up, especially for baking?

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

What issues might arise if you try to cook a doubled recipe in the exact same size pan or pot as the original, and how can that affect the cooking process or result (think about overflow, uneven cooking, etc.)?

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

How do you adjust cooking vessels or bakeware when scaling a recipe (for example, moving from an 8-inch square pan to a 9x13 pan when doubling a casserole), and why is using appropriately sized cookware important for the cooking outcome?

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

If a recipe calls for 3 eggs and you only want to make one-third of the recipe, what are some methods to incorporate “one egg’s worth” into the batter (consider options like using egg substitute, weighing beaten egg, or rounding and adjusting other liquid)?

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

How can you measure or approximate half an egg (or a third of an egg) for a scaled-down recipe that calls for an inconvenient number of eggs, and what technique ensures each portion has a proportional amount of yolk and white?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 1 view

When scaling down a recipe (making a smaller batch), what challenges can arise with measuring ingredients like eggs or a “pinch” of something, and how can these challenges be addressed to maintain the recipe’s integrity?

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

What could happen if you over-scale a recipe’s yeast or chemical leavening (for example, adding double the yeast when doubling bread dough, or too much baking powder in a cake) – how might it affect the fermentation, flavor, or texture of the final product?

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

If you double a baking recipe, do you need to double ingredients like baking powder, baking soda, or yeast exactly one-to-one, and are there any exceptions or special considerations for these leavening ingredients when scaling up or down?

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

Why might certain strong flavor ingredients (such as hot peppers, garlic, or vanilla) be scaled at a different rate than the main ingredients when you’re multiplying a recipe, and how can you decide on the right amount for those to maintain balance?

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

How should you adjust the amount of seasoning (like salt and strong spices) when scaling a recipe up or down, and what is a sensible taste-testing approach to ensure the dish isn’t over- or under-seasoned in the new quantity?

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

When doubling a recipe, why is it recommended to start by increasing herbs, spices, and salt by about 1.5 times (rather than a full 2 times) and then adjust to taste, instead of automatically doubling those ingredients?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 1 view

What problems might you encounter if you simply double all the ingredients in a recipe without thinking about the nature of certain ingredients (for instance, very potent spices, leavening agents, or chili peppers)?

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

When scaling a recipe up significantly, what kitchen equipment or tools become important to consider (for example, larger pots, extra pans, bigger mixing bowls), and how might you need to adjust your equipment to accommodate a double or triple batch?

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

Why is it often easier to scale recipes when ingredients are listed by weight (or in metric units) rather than by volume, and how does using grams or ounces make the arithmetic of scaling more straightforward?

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

Once you have a scaling factor, what is the method to calculate the new quantity of each ingredient, and why is it helpful to calculate and write down all the new ingredient amounts before you begin cooking?

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

How do you determine the scaling factor when you want to adjust a recipe for a different number of servings (for example, going from a recipe that serves 4 people to one that serves 10), and how is this factor applied to each ingredient?

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

What does it mean to scale a recipe up or down, and why might you need to do it in practical situations (give an example of increasing a recipe for a crowd or decreasing it for a small batch)?

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