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Q: Scaling recipes


ahr

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I'd absolutely sworn off all Internet browsing until I got my tax papers in order, but I couldn't resist popping in for a minute to post a question.

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.

"To Serve Man"

-- Favorite Twilight Zone cookbook

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