Sqwertz wrote:
> On Tue, 08 May 2012 18:55:18 GMT, Alan Holbrook wrote:
>
>> I live alone, but I enjoy cooking and I'm inspired by a lot of the recipes
>> and techniques I see in the NG and in all the other foodie sources around
>> the web. The problem is, so many of the recipes that looks interesting
>> make enough to feed the entire 82nd Airborne Division, with leftovers for
>> Seal Team Six. I'd like to scale down some of these recipes for 1 or 2
>> people. But how? I mean, I'm relatively civilized and have enough grasp
>> of basic arithmetic to scale the amounts of ingredients. But there's more
>> to it than that. Cooking container sizes? Cooking times and temperatures?
>>
>> Any tips or advice from the gurus out there?
>
> Simple math and common sense. With the exception that anything that
> calls for a baking dish or pie pan of a certain size, use it and do
> not scale. Anything else baked/broiled (like fish - assuming same
> poertion sizes) or sauteed/braised (swiss steak) will pretty much take
> the same amount of time anyway.
>
> And skillet sizes are always common sense since there is so much
> variety anyway.
>
> Keep in mind that most recipes do not need to be exact unless you're
> baking bread and whatnot (and those do not scale well anyway).

yes it is difficult to scale a recipe for a loaf of bread to just one
serving, especially if you don't like the heel