Oriental Foods And Recipes
has attempted to provide some tips to cooks on how to scale
their recipes to get a different yield. Scaling is a
way to adjust the number of servings that a recipe
yields - it's simply the process of changing a recipe's yield by
multiplying or dividing the recipe's ingredients. Rest assured
that successful scaling can be a simple, undaunting process.
Using a reasonable scaling factor and following some of these
other scaling guidelines will help make a successful, flexible
meal planner out of you in no time!
How It Works
The new scaling feature at Oriental Foods And Recipes is easy to
use, letting you quickly adjust recipes for your immediate
meal-planning needs. Every recipe includes serving estimates;
this number represents the number of people the recipe is
designed to serve. All you need to do to change that amount is
to determine the number of servings you wish to make. Then
multiply or divide each ingredient by a factor that would give
you the required result. Scaling the ingredients is easy but
cooking times and procedures listed in the method or directions
to prepare the recipe, need to be carefully analyzed. Keep the
following points in mind during preparation but remember there
is no substitute to good judgment.
Things to Consider Adjusting When Scaling
Whenever you alter the amounts of ingredients for a given
recipe, you may also need to adjust the cooking temperature,
cooking time, pan size and seasonings. Here are tips on how to
adjust for these when scaling a recipe:
Cooking temperature: Use the original cooking
temperature as a reference point, monitoring closely for the
results you are looking for. If you know the internal
temperature that your food needs to reach, remember to check
for that, too. When cooking more than one dish in the oven at
the same time, allow for more cooking time and raise the
temperature by about 25 degrees.
Cooking time: Use the original cooking time as a
reference point for how long you should cook the altered
recipe, monitoring closely for the results you are looking
for. If you are baking half a recipe of cake, bread or pie,
then the cooking time will be more than half-about two-thirds
Pan size: Your best choice is the pan that comes
closest to keeping the ingredients to the same depth as the
pan originally called for. If you are halving or doubling a
recipe, use a pan that has half or double the volume of the
one called for in the original recipe.
If you cannot keep the pan contents to the original depth,
then adjust the time, temperature and amount of liquid
accordingly. When the contents are deeper for dishes that have
a lot of liquid, increase the time and use a little less
liquid. When they are deeper for baked goods, increase the
time and lower the temperature slightly. When the contents are
shallower for dishes that have a lot of liquid, shorten the
cooking time and add a little more liquid. When they are
shallower for baked goods, shorten the time and raise the
temperature a bit.
Seasonings: Season to taste, slowly, tasting after
each time you add more. If you are doubling a recipe, expect
to use only about 1 ½ times the original amount of seasonings.
If you are tripling a recipe, expect to use only about twice
the original amount of seasonings. If you are dividing a
recipe in half or to one-third, then use a little less than
half or a third of the original amount of seasonings.
Some Exceptions to How Scaling Works
For food chemistry reasons, scaling does not work well for some
recipes. Recipes that do not scale well are delicate foods such
as soufflés, baked items requiring yeast such as breads, and
recipes that prepare a single large item that is meant to be
later divided into smaller portions such as cakes, pies, breads
and whole turkey.
For recipes that do not scale well, all the ingredient
amounts can be scaled (multiplied or divided) so that you can
have a useful shopping list, but you should still prepare the
recipe in separate batches according to the original directions.
In other words, instead of attempting to make a giant soufflé
for a large party, you should make several soufflés by repeating
the process of making one soufflé according to the original
Recipes Cannot Be Scaled Indefinitely
You should avoid scaling a recipe indefinitely. In fact, it's
best to increase or decrease a recipe by multiplying or dividing
by any number under 4. Some cooks are even more cautious than
that and stay strictly within a factor of 2. If you really must
make a lot of a particular dish, you can cook in separate
batches. Or if you must make quite a bit less than what a recipe
originally yields, consider making all or even half of it and
save the rest for another time in the refrigerator or freezer.
Although recipes are not indefinitely scalable, you'll find that
these guidelines will give you a reliable framework for
successful, flexible meal planning.