Recipe Scaler

How to convert ingredients?

When scaling a recipe, remember to maintain proportions. If you double the amount, multiply all ingredients by two. Use a calculator to ensure accurate quantities. Some ingredients are harder to convert - for example, you can halve an egg but small ingredients like salt or spices are better added to taste after cooking.

Cooking time with larger batches

When increasing servings, cooking time often extends. More ingredients in a pot means longer time to reach boiling temperature. Soups and stews usually require 10-20 minutes longer. For baking, increase time by about 15-20% and check halfway through. The baking dish should be large enough for the batter to spread.

Scaling down

Reducing a recipe is harder than increasing it. With very small quantities, some ingredients are difficult to measure. You can use a whole egg and reduce another ingredient. For spices, start with less and add to taste. Remember that small batches cook faster - reduce cooking time by about 20%.

What to scale and what not to?

Scaling works well for soups, stews, sauces, and dishes where everything is mixed. It's harder for dishes where ingredients are layered - for baking, proportions are critical. More isn't always better - some recipes are designed for specific dishes and larger quantities may not work. Check if the recipe has additional scaling notes.