On 5/8/2012 3:28 PM, tert in seattle wrote:
> 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
>
It's been a long time since I have heard the "heel of the loaf" and I
more or less forget what is is. Is it the last crust covered piece?

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.