Q: Scaling recipes
Posted 27 March 2002 - 07:20 AM
Having eaten those memorable lamb shanks, I was excited to see the sample recipe posted at Fat-Guy.com. For my purposes, however, six shanks will be too many. So, finally to my question: When scaling such a recipe by half, are all ingredients reduced proportionately, or must different adjustments be made?
Thanks and best wishes.
-- Favorite Twilight Zone cookbook
Posted 27 March 2002 - 02:55 PM
A word of advice: if you are going to the trouble of making the braising liquid, make a full batch and you can always freeze half, so the next time around you are good to go.