Culinary Question?!
Culinary Question?
Vanilla Sauce
Convert the following recipe to yield 2 1/2 qt.
Yield: 2 1/2 pt.
Egg Yolks 12
Sugar 8 oz.
Milk 1 qt.
Vanilla 1 Tbsp.
Answers: Double everything since 2 pints = 1 qt
24 egg yolks
16 oz sugar
2 qt milk
2 tbsp vanilla phew...and you call yourself a cook ................... idk wat to say its ur work JUST DOUBLE ALL THE INGREDIENTS. it fabulous dennis, really, amazing :D God Bless Jesus loves you Multiply everything by 2.
There r 2 pints in a quart. 2 1/2 pints is 1 1/4 quarts, so doubling it would give you 2 1/2 quarts. 2 pints in a quart so double all ingredients cook?? well at first look u must be able to read and write
check out the maths
to yield 2 1/2qt
then
yield:2 1/2 pt
typo or bad mathermatican
looks like the sauce hit u in the face You're just doubling the recipe:
2.5 pints = 5 cups
2.5 quarts = 10 cups
So.....
24 egg yolks
1 pound sugar
2 quarts milk
2 TBSP vanilla
But with any kind of egg sauce like that, you're better off to make two batches. Urrrm...
I'll try
I'm assuming you mean a quarter of????
5/8 yield
3 egg yolks
2 ozzies of sugar
1/16th Milk.......
Is this a wind up or am I just two pints short of being absolutely bonkers??
Or am I just thick? Everyone's on the right track here, you do double the recipe, but for the home cook, it would be easier to make the recipe twice........Especially something as sensitive as making a vanilla custard sauce.......Dealing with 24 eggs at a time unless you have a institutional size saucepan is going to be a daunting task........Being culinairily trained, I'd recommend you NOT double the recipe, just make the recipe two times.....Yes, a bit more work, but it will insure success.....Enjoy!!
Christopher