{"id":191799,"date":"2022-02-24T20:55:08","date_gmt":"2022-02-25T01:55:08","guid":{"rendered":"https:\/\/www.menuculture.com\/recipeshop\/?p=191799"},"modified":"2022-02-24T20:55:15","modified_gmt":"2022-02-25T01:55:15","slug":"how-to-scale-a-recipe","status":"publish","type":"post","link":"https:\/\/menuculture.com\/recipeshop\/2022\/02\/24\/how-to-scale-a-recipe\/","title":{"rendered":"How to Scale a Recipe"},"content":{"rendered":"\n

How to Scale a Recipe for a Different Number of Portions<\/strong><\/p>\n\n\n\n

You\u2019ve got family coming over and your favorite beef stew recipe serves 4, but you\u2019ve got 7 people coming. What are you going to do? One option is to scale the recipe, so you can serve more people, but it\u2019s not always as straightforward as it seems. Here are some tips to make your recipe scaling a success.<\/p>\n\n\n\n

The Basics<\/strong> \u2013 Find You Recipe Conversion Factor<\/p>\n\n\n\n

The easiest approach to scaling a recipe is to multiplying the ingredients to the portion size you need and to do that, you need to calculate your recipe conversion factor. For example, if you are going to make a pasta sauce that served 6, but you need it for 12, you can multiply all the ingredients by 2 and 2 is your conversion factor.<\/p>\n\n\n\n

The precise formula is:<\/strong><\/p>\n\n\n\n

number of servings you want \u00f7 number of servings in recipe = your magic number<\/p>\n\n\n\n

Of course, you can run into problems with this if you need 1 3\/8 tsp of basil and you don\u2019t have a 3\/8 measure. In this case, use your judgment and simply round off the number and up it to 1 \u00bc teaspoons. It\u2019s not likely to make a crucial difference.<\/p>\n\n\n\n

Still, there are more problematic ingredients. What if you end up needing 3 \u00bd eggs? That gets a little trickier. Also keep in mind that some recipes don\u2019t scale well, including baked goods. If you decide scaling is not a good idea, we\u2019ve got some tips for you at the end of this article.<\/p>\n\n\n\n

Things to Consider with Scaling<\/strong><\/p>\n\n\n\n

There are couple of things to consider including cooking time and your cooking dishes.<\/p>\n\n\n\n

Cooking Time<\/strong>: If you\u2019re preparing larger or smaller portions, it may alter your cooking time. Allow for more time if making larger portions and if you\u2019re cooking meat; make sure to use a meat thermometer to ensure the appropriate internal temperature is reached.<\/p>\n\n\n\n

Cooking Dishes<\/strong>: If you\u2019re making baked macaroni and you halve the recipe, try to find a dish that will keep the macaroni at the same depth as the original recipe. For example, if the recipe called for a 13 x 9 inch pan, find a rectangular or square pan about half the size. That will help ensure your cooking time will be roughly the same.<\/p>\n\n\n\n

If It Doesn\u2019t Scale Well<\/strong><\/p>\n\n\n\n

If you discover your recipe won\u2019t do well with scaling, and the recipe is too large, go ahead and make the full recipe. You can portion and freeze any unused amounts. Allow the food to cool completely before freezing. Also, remove any air from freezer bags and make sure that your freezer-safe containers are nearly full, so there isn\u2019t any extra air. And finally, don\u2019t forget to date and label what you\u2019ve got, so you can come back to it later.<\/p>\n\n\n\n

If the recipe is too small, but won\u2019t scale well, cook it in batches. That way, you can ensure you\u2019ve made the recipe according to the specifications, but still get the portion you need.<\/p>\n\n\n\n

Article from kitchenbloggers.com<\/p>\n","protected":false},"excerpt":{"rendered":"

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