How to Scale Recipes
Scaling recipes involves multiplying or dividing ingredient amounts by a factor. While math is straightforward, some ingredients and techniques need special consideration for the best results.
Common Measurement Conversions
| Measurement | Equivalent |
|---|---|
| 1 tablespoon | 3 teaspoons |
| 1 cup | 16 tablespoons |
| 1 cup | 8 fluid ounces |
| 1 pint | 2 cups |
| 1 quart | 4 cups |
| 1 gallon | 16 cups |
| 1 pound | 16 ounces |
Fractional Cup Equivalents
| Fraction | Tablespoons |
|---|---|
| 1/8 cup | 2 tbsp |
| 1/4 cup | 4 tbsp |
| 1/3 cup | 5 tbsp + 1 tsp |
| 1/2 cup | 8 tbsp |
| 2/3 cup | 10 tbsp + 2 tsp |
| 3/4 cup | 12 tbsp |
Recipe Scaling Tips
- Eggs: Beat eggs first, then measure the portion needed
- Baking: Scale carefully - leavening and baking times may need adjustment
- Spices: When scaling up, use slightly less than calculated for strong spices
- Salt: Taste and adjust - don't just multiply
- Pan sizes: Match pan size to scaled recipe volume
- Cooking time: May not scale linearly - use a thermometer
- Yeast: When doubling, use 1.5x yeast instead of 2x
Scaling Challenges
- Baked goods: Scaling beyond 2x may affect texture
- Soups/Stews: Scale easily, but cooking time stays similar
- Sauces: Evaporation rate changes with volume
- Marinades: May not need full scaling if meat is covered