Scaling eGullet Recipes

[=Mark]

Was talking to tommy about the Carolina Mustard BBQ Sauce and comparing notes on how it often differs from batch to batch when I mentioned the Scaling function on the eGullet Recipe site and was surprised to learn he was not aware of it.

This is a great function that I've often found useful. If you go into any of the recipes on this site, and scroll down to the bottom there is a button called "Scale." When you click on the button it brings up a little text box that lets you multiply or divide the recipe. To make 4 times what the original recipe calls for, enter "4." For half the recipe enter "1/2."

Tres cool! Toss the calculator and proceed to cook!

[Rachel Perlow]

It is indeed a useful tool. You wouldn't want to be manually multiplying a recipe as you go and then realize too late you doubled everything except one crucial ingredient.

I used it to quadruple the Banana Pudding recipe. In retrospect I should have only doubled it, at most. That's a 320 oz bowl, people!

[MatthewB]

That's a 320 oz bowl, people!

Try my edited URL.

[elyse]

I never heard of it either. Must sit down with it one day.

[tommy]

It is indeed a useful tool. You wouldn't want to be manually multiplying a recipe as you go and then realize too late you doubled everything except one crucial ingredient.

i thought i did this recently with klink's rub. however, i learned the other day, here on egullet, that morton's kosher and diamond kosher salts are 2 different animals. mine was very salty because i used morton's.

but this scaling thing is wonderful for sure.

[sherribabee]

It is indeed a useful tool. You wouldn't want to be manually multiplying a recipe as you go and then realize too late you doubled everything except one crucial ingredient.

i thought i did this recently with klink's rub. however, i learned the other day, here on egullet, that morton's kosher and diamond kosher salts are 2 different animals. mine was very salty because i used morton's.

but this scaling thing is wonderful for sure.

Is there a place on eGullet (or anywhere else on the net) where one could find salt ratios?

For example:

1 tsp table salt = __ tsp [brand] kosher salt

I generally assume that recipesuse table salt unless otherwise indicated, but when it comes to different varieties of kosher and sea salt, it can get tricky.

Thanks.

[Dave the Cook]

Is there a place on eGullet (or anywhere else on the net) where one could find salt ratios?

For example:

1 tsp table salt =  __ tsp [brand] kosher salt

I generally assume that recipesuse table salt unless otherwise indicated, but when it comes to different varieties of kosher and sea salt, it can get tricky.

Thanks.

It's all over the place, which is not to say that it's easy to find. So it'll be here, too, as well as in tomorrow's Brining Unit in the eGCI (please forgive the shameless plug).

By volume:

1 part table salt = 1.5 parts Morton's kosher = 2 parts Diamond Crystal kosher. This works at least up to a few cups. I'm not sure I'd trust it any further, and ceratinly not for baking.

By weight:

1 part table salt = 1 part Morton's kosher = 1 part Diamond Crystal kosher

I would not venture to guess volume equivalents for any sort of designer salt (particle sizes and shapes vary a lot from brand to brand), nor would I recommend them for anything other than finishing, anyway. In any case, going by weight is your best bet.