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Posted to rec.food.cooking
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Scaling Recipes?
James Silverton wrote:
> 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?
yes
and the first one too
http://vimeo.com/33256728
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