Recipe scaling means changing the amount of ingredients to make less or more of it. This is done by multiplying or dividing the ingredient amounts by some number. For example, to double a recipe, you would multiply the ingredient amounts by two. To cut it down by a third, you'd divide the amounts by three.
Scaling a recipe on DamnGoodRecipes.com is simple: Click the "Adjust" button and you can enter the desired number of servings, or even change measurement units.
Scaling is a simple process most of the time, however, there are some things to remember:
- Scaling does not work too well for indefinite amounts. For best results, scale using multiples of two or three. When cooking for a a very large crowd, it may be best to work in batches.
- Not all recipes scale well due to food chemistry. This is often the case with souffles and baked items with yeast, such as breads. For these foods, it's best to prepare in batches. For example, instead of making one giant pie for a large crowd, make serveral pies of normal size.
- Cooking time can vary when scaling. You may need to cook longer or shorter depending on how you scale it.
- When seasoning, be sure to season to taste. Typically you'll actually use only 1 1/2 times the amount of seasoning when doubling a recipe. When tripling, you may end up using only twice the amount.
- For best results, use a pan that keeps the depth of the ingredients about the same as in the original recipe. For example, when doubling a recipe, use a pan that has twice the volume. If this is not possible, you can adjust the cook time, temperature, or amount of liquid. Reducing cook time or temperature is appropriate when the pan is more shallow, and possibly add a bit more liquid. For baked goods, increase the cook time and lower the temperature when the pan is deeper.
Got some other scaling tips? Leave a comment below!