Can you triple a recipe if you're cooking for more people?
Yes, for the most part, you can simply scale ingredients up or Down. Salt, herbs and spices usually call for being added to taste (scaling does not always work). Flour, sugar, baking soda, baking powder and yeast do not scale as well and it may be better to make dishes containing large amounts of these in separate batches. Eggs are also difficult: increasing the number of eggs in a largely egg-based recipe can cause them to cook too long, becoming rubbery. If you are making your dish in a single batch, you will probably need to use a bigger pan/ dish. If this is of different dimensions to that you usually use for the recipe you may have to adjust temp. and cooking time. Deeper Depth - Increase the cooking time and slightly decrease the temperature. Shallower Depth - Decrease the cooking time and slightly decrease the temperature. The above may sound a bit daunting but, for the most part, changes are not drastic and scaling will work pretty well. If you are increasing the recipe by a large amount, I would suggest cooking in separate batches (it will also mean there is less passing around a long table). Tripling the amount of ingredients would mean each serving was slightly less but most recipe portions are quite generous and it is better to multiply by 3 than 3.25 (which might be difficult). Good luck with your cooking.
How to solve this recipe for cooking cookies problem?
I'm sorry for the wording. I couldn't find another way to put it. Here is the problem: This recipe makes three dozen cookies. You want to make enough cookies so that 360 people each get two cookies. How will you scale up the recipe? How much of each ingredient will you need? 1 1/16 cups of butter 5/8 cups of white sugar 1 ¾ teaspoons of vanilla extract 1 7/8 cups of all-purpose flour 5/6 cup of chopped almonds 7/12 cup of confectioner’s sugar So I know that I'll need 720 cookies (360 x 2 = 720) but I'm not quite sure on how to do the rest. The problem keeps mentioning 'scaling up' and I have NO clue on what they mean. I also know that you'd have to do this recipe 20 times before you'd have 720 cookies. Please help, thank you!
Have you ever created your own cookie recipe? Could you share it?
I have developed many cookie recipes. Most cookie recipes in recipe books have too many ingredients: two kinds of sugar, two types of leaven, two kinds of fat, etc. I generally do not share my recipes with anyone outside the family, but here’s are a fun recipe for when you just want a cookie or two with afternoon coffee* or as a late-night snack.Shortbread Cookie — makes one cookie: 1 teaspoon sugar, 1 teaspoon butter, 1 tablespoon flour. Mix the ingredients together. Shape into a round disk. Bake at 300°F for 30 minutes.If you want to make a bunch of them, then just scale up the recipe. 1 cup sugar, 1 cup butter, 3 cups flour.*Coffee — not tea. Tea is yucky and should dumped into the bay and then returned to the UK — where they won’t know the difference anyway.
Help with scaling up fractions?
I don't quite understand how to do so. Could someone please explain? Here's the problem (please don't just give me the answer, I need to understand how to actually get the answer): This recipe makes three dozen cookies. You want to make enough cookies so that 360 people each get two cookies. How will you scale up the recipe? How much of each ingredient will you need? 1 1/16 cups of butter 5/8 cups of white sugar 1 3/4 teaspoons of vanilla extract 1 7/8 cups of all-purpose flour 5/6 cups of chopped almonds 7/12 cups of confectioner's sugar
A recipe call for 2 1/2 cups of flour to make 6 cupcakes.How much flour is needed to bake 15 cupcakes?
Yaaaay for basic math..let me break it down for you You take the number of cupcakes you need 15. Divide that by the amount the recipe calls for... 15/6 Take that and multiply it by the original 2.5 cups to get your total... I'll let you do the rest.
How do I make cookies that are soft and chewy?
Moisture. You need more moisture.Subtle variations to your cookie recipe can make the difference between a thin and crispy cookie versus a soft a chewy one.Brown Sugar. Most cookie recipes call for a sweetener, usually in the form of sugar. Use a high ratio of brown sugar to white sugar. Instead of using two cups of white sugar, try 1.5 cups of brown sugar combined with .5 cups of white sugar. What makes sugar brown? It is molasses. Molasses loves moisture (a chewy cookie's best friend). More on brown sugar here. Garrick Saito's answer to What type of brown sugar should I use in an apple pie recipe? Shortening. Use shortening over butter. Shortening melts at a higher temperature than butter, giving the batter time to rise and retain moisture. If you want to retain the butter flavor, use butter-flavored shortening. Alternatively, you can split the difference (use half butter and half shortening).http://chowhound.chow.com/topics... Eggs Yolks. Add an egg yolk to the recipe. Your recipe probably calls for an egg or two. Remove the white part on one of them. Egg whites dry out quickly when baked, causing you to lose needed the needed moisture for your chewy cookie (think french macaroons or meringue).Baking Powder. Use baking powder over baking soda. The cookie will spread less, since powder is more acidic than soda. The thinner the cookie, the greater the moisture loss.My favorite goof-ball food scientist explains it a lot better than I can, with some additional tips. (see video)http://askville.amazon.com/make-... Cookie anyone?