This is usually the reason why some recipes might have a disclaimer saying that they don’t scale well. In this case, in addition to braising steak the recipe contains pancetta, which is included in this weight. Here's the formula: (desired servings ) divided by (original servings) = conversion factor. Puddings Converting an Imperial Measuring System Recipe. To make 1.8 times as many servings, just multiply each recipe quantity by 1.8. Who wants to measure out 1/3 teaspoon of baking powder or take the time to count out 12 cups of flour? PRESS the tare button on the scale. You can easily divide batter between cake pans or for any other recipe that calls for it; How to Use a Scale. PLACE an empty container on the scale. If the recipe reads 1 cup flour, sifted, then measure the flour and sift it … When writing a formula, the easiest method is to do so using what is known as baker's percentage, or baker's math. You have two options: (1) To get your half egg, break open an egg into a bowl on a weighing scale so that you can weigh the egg’s contents. Fantastic! The problem normally comes when you want to make a much larger or smaller cake than the original recipe. I know a cake tin has been overfilled when the only way to have the entire cake cooked is to have the middle bit crack and rise up. Toss in the flour and combine till there are no lumps. Step 3 – Place your chosen container such as a mixing bowl on top of the scale. Depending on the shape and size of your cooking pan the recipe may not specify enough liquid, in this example red wine. Unless otherwise stated, most recipes use large eggs. The weight of the container will display. (Dry corners and what not.). Too much work and stress. Some final pieces of advice: Don’t mess with the oven temperature and check on your cakes five minutes before they’re supposed to be done. This works very well when your eggs are on the smallish side. and use the remaining half in … Generally we allow 160-180g of meat per person. What about scaling up? In other areas of the culinary arts, this degree of precision is less important. (Duh.) Scaling recipes puts your in experimental territory, so just have your wits about you when you’re using a scaled recipe for the first time. Scaling recipes up or down Sometimes you need more or fewer servings than a recipe makes. Baking time will also be different, of course. And more often what happens is that the outside of the cake cooks faster than the inside. I had to find a way to downsize them for smaller tins. In the case of a braised dish such as Beef Bourgignon below,  you need to ensure the liquid just covers the ingredients. * Try to scale up in multiples of the original recipe as this keeps things simple: in this case cater for 6,12,18,24 etc. (Jumbo eggs can go beyond 70g and can mess up your baking.). When I say consider the eggs in a recipe, I mean try to scale down a recipe while keeping the eggs whole. Over the years, I’ve collected round cake tins in a range of sizes. One of the most accurate ways to measure ingredients when you are making a cake is to use a scale. Yeast Breads. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. Here’s what I do: 1. Chocolate If you are catering for large numbers, or cooking for a party, you might want to increase the number of servings that Delia’s recipes provide. Eggs come in eggs. Bars So my solution to prevent leftovers was to make ever smaller and smaller cakes. Oh which subject, reader Chana recently supplied me with a scaling conversion “factor” that will help you scale up a baking recipe to virtually any quantity you want with decent accuracy. Will try this today! Sometimes you need to scale a recipe, sometimes you need to convert a foreign recipe (cups to grams or grams to cups), other times you need to … Put too much and your cake will dome in the oven, and then collapse spectacularly on cooling, leaving a nice big dent in the middle. This work is licenced under a Creative Commons Licence. Muffins & Other Quick Breads For a better experience on Delia Online website, enable JavaScript in your browser. My escali pana volume & weight scale from King Arthur Flour saves the day: it comes preprogrammed so you can put your bowl on the scale and weigh out 1 cup of brown sugar, or whatever - it revolutionized my baking… To reduce the size of your recipe (e.g., halve it), select the 'Reduce Recipe Size' option before hitting the button. My basic formula for scaling round cake recipes. Hey Sonja! Just what I was looking for, from another Asian. So what of those 8/9-inch cake recipes? Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2021 All Rights Reserved Delia Online, Win a set of Delia Online Tins and Liners with Grana Padano, Keeping a cake with just a marzipan topping. We work on the basis that a supermarket-sized bunch of herbs when chopped will provide about 3-4 tbsp. So bite the bullet and use 2 eggs instead of 1.5 eggs. As you scale up the recipes you must also consider the cooking container used. Beat the yolk and white until they’re well combined, and then simply decant half of it into another bowl (for tomorrow’s breakfast?) Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window). (I have a theory that it’s an Asian politeness thing to avoid taking the last slice, so no one ever does.). If your scale allows (and hopefully it does) you can easily switch between grams and ounces, depending on what the recipe calls for. Find out here. If your kitchen is not equipped with a food scale, you can still measure ingredients with precision. I need to go from 9 to 11 inch tart. Input your recipe into the big textbox on the left. Many recipes, especially baking recipes, require very specific measurements. Place your empty bowl on the scale and press “tare” or “zero” until it reads 0. Put too little and your cake structure may be dense and compact. The original recipe is calculated for 4-6 portions, because of the high proportion of meat we believe this would comfortably serve 6 people. But to make a 5-inch cake, you technically should be using 3/4 tsp baking powder. A few other notes: If your sodium citrate is the fineness of table salt, 11g is two rounded teaspoonfuls. A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specification. Generally, I find that batters that fill tins up to 1 inch or 1-1/2 inches cook just fine, so don’t be afraid to leave out batter. Post was not sent - check your email addresses! To resize by multiplier (e.g., double your recipe size), just use the 'Resize By Mulitiplier' drop down box to select a value, and then hit the Resize button. Scaling up liquid ingredients is generally more challenging, particularly when catering for large functions as we do at the football club. Making a cake is such a precise science that you really want the ingredients to be as accurately measured as possible which is why many professional chefs and baking enthusiast prefer to weigh ingredients rather than use cups and measuring spoons. With potatoes as a side dish we allow 175-225g per person depending on the style of dish and service we are providing. A digital food scale works best. Any more and you cannot stir or move the food around, any less and the food may cook too quickly or burn. Add your ingredient until it reaches your desired number. For baking purposes here are the weights I use. (2) Err on the side of more. If you go down two inches, reduce all ingredient quantities by half, i.e, use 50% of the original recipe. Sorry, your blog cannot share posts by email. You’d ideally use large or extra-large eggs for baking, and their contents (yolk and white minus the shell) add up to about 60g to 65g. For an 8-inch cake, use 150g butter, and 7-inch, 100g, and reduce all other ingredients accordingly as well. What if you want to halve the original 3-egg recipe? Also, note there are differences between sifted and unsifted. In other words divide the ingredients to 49/100ths of the 10 inch recipe. As of now, my smallest tin is 5 inches in diameter, going up to the largest one I own, which is 9-inches diameter. All the best! If you are halving a baking recipe and only have eggs in any size but large, you can still use the weighing method to make sure you have about 25g of egg for your recipe. If you go down an inch, reduce all ingredient quantities by a third or a quarter, i.e., use 75% of the original recipe (See point 2 to decide which amount to reduce.) Since both ingredients are vital to leavening, things could go awry. How to scale up a recipe for manufacturing? (1) To get your half egg, break open an egg into a bowl on a weighing scale so that you can weigh the egg’s contents. Savoury Baking powder and baking soda make soft, lovely risen cakes, but they can just as easily be your enemy in a scaled recipe. Press the button until the display reads the correct measurement. But by and large, I’ve had success just using directly the scaling formula in point 1. Thinner cakes cook more evenly and come out flatter. This Basics post is way long overdue, but it’s an important issue to get on with. 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