Reducing recipes

[smokenmyeyes]

Does anyone know how to reduce recipes to smaller amounts. I got some new sauce recipes and they are to large for the amount I want to make.The recipes are from a book called "Holy Smoke" a really good book. Thanks Brian

 

[big twig]

Just divide the amount you use. I create recipes small so I don't go through a lot of ingredients then times them for large batches when I sell the recipe or the actual product. For example if the recipe calls for 1 cup of ketchup take it down a 1/4 to a 1/4 cup and so on. There are a lot of conversion sites if you google it.

 

[fpnmf]

I convert to grams and use my scale.

Easier and more accurate to divide grams.

Hope this helps...

  Craig

 

[big twig]

I agree about the grams, it is much easier.

 

[venture]

Good advice here.  Multiplying and reducing works well for general cooking purposes.  I haven't had consistent results when baking.  I don't bake much anyway, that seems like a different world to me.

Good luck and good smoking.

 

[scarbelly]

Good advice here.  Multiplying and reducing works well for general cooking purposes.  I haven't had consistent results when baking.  I don't bake much anyway, that seems like a different world to me.

Good luck and good smoking.

One of the reasons that baking doesn't go by the same rules as normal recipes is that baking is really more of a science and certain ingredients react with others to make it work. I have not been real successful reducing baking recipes.  

Also - here is a handy link to help you reduce a recipe

http://food.unl.edu/web/fnh/reduce-recipe-size

 

[big twig]

One of the reasons that baking doesn't go by the same rules as normal recipes is that baking is really more of a science and certain ingredients react with others to make it work. I have not been real successful reducing baking recipes.  

Also - here is a handy link to help you reduce a recipe

http://food.unl.edu/web/fnh/reduce-recipe-size

Glad I saw someone posted this. Baking is a science, cooking is completely different. I can't bake much.

 

[SmokinAl]

I use Mastercook. It will reduce any recipe to any size. If the recipe is for 8 servings & you change it to 3, it automatically calculates all the ingredient changes.

 

[venture]

It has often been said that cooking is a recipe and baking or pastry in general is a formula.  If you read "Ratios" by Ruhlman, you would think multiples and reductions would work fine.  Much of any cooking, however, is more technique than recipe or formula.  If I had better baking technique and a better feel for the dough and batter, I would probably be fine experimenting around.  For now I will say that I am not a great baker and concentrate on cooking.  LOL

Good luck and good smoking.