NB,

The basic scaling formula for any recipe is as follows: 2 simple steps

Step 1.
If you take the "New Yield" (how many portions you now desire) and
DIVIDE by the "Original Yield" (how many portions the current recipe
yields) you will get what's called the "Scaling Factor"

example: New Yield of 24 divided by Org. Yield of 4 = Scaling Factor
of 6

Step 2.
Scaling Factor X the Orginal Ingredient Amount = New Amount Needed!

example: Scaling Factor of 6 X 1/2 pound flour = 3 pounds needed
for new recipe

This works for reducing also: 4 NY divided by 8 OY = Scaling Facto
of .5 etc.

Hope this helps....


Now as far as a scaling spices...I think that's a complete myth!!!!

Here is my proof: Ive had chefs tell me, "be careful, the recipe
scaled up 4 times now calls for 4 Tbls of hot pepper, but dont put
that much in."

WHAT!???!!??!? If I made that recipe in 4 single batches and added
1 tbl of pepper as called for in each bowl, I would have 4 perfectly
seasoned bowls of whatever.

Now If I took those 4 bowls and mixed them together into one big batch,
are you telling me it would get "hotter?" See how this makes no
sense. Spices scale up like every other ingredient. This is a classic
kitchen math myth!!


notbob wrote:
> On 2006-08-31, chef john > wrote:
> >
> > As a former kitchen math teacher at a culinary school.....
>
> Hey! ...if you're going to actually participate in this group....
>
> Welcome aboard!!.
>
> Boy, am I gonna run you ragged.
>
> No seriously, we more than welcome knowledgeable foodie folk,
> specially on the nitty-gritty technical stuff like kitchen math. Would
> you be willing to share some specific kitchen math concerning baking?
> I would love to get a refresher course (since I forgot it *all*) on
> the math required to reduce/increase recipe sizes for baking. I know
> the salt and leavener amounts do not convert directly like most other
> foodstuffs. I long ago lost the one book I had with this info and
> would love to relearn it. That would be a real attraction for your
> website, a baking calculator. Whatdya say?
>
> nb