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Submitted by DamnGoodRecipes
DamnGoodRecipes.com is proud to announce its new scaling feature. If you have ever changed the amount of ingredients in a recipe to make a different amount of it, you are familiar with the concept of scaling. It just means changing the amount of ingredients to make more or fewer servings of it 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: Just enter the desired number of servings and click the "Update" button within the Scaling box. Alternatively, just click the "Halve it", "Double it" or "Triple it" links. Clicking the "Reset" link changes the recipe back to the original number of servings.
Scaling can be a very simple process most of the time, however, there are some things to keep in mind:
- Scaling does not work too well for indefinite amounts. For best results, scale using multiples or 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 that contain yeast, such as breads. For foods like these, it's best to prepare them batches. For example, instead of making one giant pie for a large crowd, make serveral pies of normal size.
- When scaling, cooking time can vary. 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 you double 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 called for 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.
The scaling function on DamnGoodRecipes.com is meant as a convenience and a guide. Success with scaling the more delicate recipes will depend on some good judgment and maybe some trial and error.
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