When you are cooking, isn't it true that if you want to double or triple a recipe that you don't automatically!
double or triple all the ingredients!? Seems like someone told me that!. I am wanting to triple a Fruity Jello Salad!. How do I figure up the recipe!?Www@FoodAQ@Com
Answers:
This is probablly over kill for what you are doing But It's a good and necessary skill to have taken the time to learn
This is the right way to do it
Basic formula
NY/OY=CF
CF x every ingredient in the OY =correct amounts
In English
New Yield expressed in ounces divided by
Old Yield also expressed in ounces [or any other common measurement ] will result in a
Conversion Factor
If you multiply the CF by every ingredient in the OY you will wind up with the proper amounts for the NY
How it works
I have recipe that yields 4 -10oz portions
I think that the 10 oz portion is too big and also want to get 36- 8 oz portions out of it
==> ( 36x8)/(4x10) =288/40= 7!.2 CF
Of course it works in the other direction
NY 40/ OY 288 =!.138 CF
Two more things:
You can't use mixed numbers and you have to convert your fractions to decimals firstWww@FoodAQ@Com
This is the right way to do it
Basic formula
NY/OY=CF
CF x every ingredient in the OY =correct amounts
In English
New Yield expressed in ounces divided by
Old Yield also expressed in ounces [or any other common measurement ] will result in a
Conversion Factor
If you multiply the CF by every ingredient in the OY you will wind up with the proper amounts for the NY
How it works
I have recipe that yields 4 -10oz portions
I think that the 10 oz portion is too big and also want to get 36- 8 oz portions out of it
==> ( 36x8)/(4x10) =288/40= 7!.2 CF
Of course it works in the other direction
NY 40/ OY 288 =!.138 CF
Two more things:
You can't use mixed numbers and you have to convert your fractions to decimals firstWww@FoodAQ@Com
This is a difficult question!. You can't just triple everything in a recipe, because you end up with some ingredients that are more "water bound" than others!.
Especially in the case of a fruity jello salad (although I don't know what recipe you are using) If you triple the fruit, you are making a denser product, so you would need to strengthen the jello so it can hold the fruit!. It also depends on the fruit you are using!.
In your example, I would triple the fruit, but I would make a jello with a higher ratio of dry to liquid - e!.g!. a stronger jello!.
(Just in case you're wondering, I own my own catering business and have done so for 16 years, so am well versed in quantity cooking and the conversion of recipes for bulk supply!.)
If you want some great tips, hints and information on cooking, keep an eye on my blog at Chaotic Cook!Www@FoodAQ@Com
Especially in the case of a fruity jello salad (although I don't know what recipe you are using) If you triple the fruit, you are making a denser product, so you would need to strengthen the jello so it can hold the fruit!. It also depends on the fruit you are using!.
In your example, I would triple the fruit, but I would make a jello with a higher ratio of dry to liquid - e!.g!. a stronger jello!.
(Just in case you're wondering, I own my own catering business and have done so for 16 years, so am well versed in quantity cooking and the conversion of recipes for bulk supply!.)
If you want some great tips, hints and information on cooking, keep an eye on my blog at Chaotic Cook!Www@FoodAQ@Com
yes you should double and triple all of the recipe!.!.!.!. inless for example your making fruity jello salad!.!.!. you want more jello in it, triple the jello but double the fruit!. or if you want more fruit then jello!.!.!. triple the fruit, double the jello!. i would just keep it the same if i were you though!. hope everything works out great!!!Www@FoodAQ@Com
If I double or triple a recipe, I double or triple everything in it or else I don't think it will taste right!.!.!.!.!.!.!.!.!.!.!.Www@FoodAQ@Com
I think that may be wrong!.
Triple it up!Www@FoodAQ@Com
Triple it up!Www@FoodAQ@Com
i would triple the recipeWww@FoodAQ@Com