Recipe Scaling Help
When scaling a recipe for size, there are some components that need to be considered. Scaling may not have a desired result for all recipes. Below are some general tips for sizing or scaling recipes:
- Prep Time, Cook Time, and Total Time: The time provided with the recipe will not be scaled with the recipe since time for preparation or cook can vary depending on how far you scale the recipe. Start with the provided cooking time and watch for the desired results you are looking for.
- Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results you are looking for. If your dish needs to meet a desired cooking temperature, please watch for that as well. As a general rule when cooking two or more dishes in the oven at the same time, allow for more cooking time and raise the temperature by approximately 25 degrees.
- Adding Seasonings to taste: Start by adding Òto tasteÓ seasoning in small amounts increasing slowing for best results until you reach your desired amount.
- Scaling Exceptions: Scaling will not work for all recipes, baked items requiring yeast, recipes containing a single large item such as a whole chicken, or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe, this may have a more desired result.
| Tsp. |
Tbsp. |
Cups |
Fluid Oz. |
Milliliters |
Other |
| 1/4 tsp. |
|
|
|
1 ml |
|
| 1/2 |
|
|
|
2 ml |
|
| 3/4 tsp. |
1/4 Tbsp. |
|
|
4 ml |
|
| 1 tsp. |
1/3 Tbsp. |
|
|
5 ml |
|
| 3 tsp. |
1 Tbsp. |
1/16 cup |
1/2 oz |
15 ml |
|
| 6 tsp. |
2 Tbsp. |
1/8 cup |
1 oz. |
30 ml |
|
|
|
|
1 1/2 oz. |
44ml |
1 jigger |
| 12 tsp. |
4 Tbsp. |
1/4 cup |
2 oz. |
60 ml |
|
| 16 tsp. |
5 1/3 Tbsp. |
1/3 cup |
2 1/2 oz. |
75 ml |
|
| 18 tsp. |
6 Tbsp. |
3/8 cup |
3 oz. |
90 ml |
|
| 24 tsp. |
8 Tbsp. |
1/2 cup |
4 oz. |
125 ml |
1/4 pint |
| 32 tsp. |
10 2/3 Tbsp. |
2/3 cup |
5 oz. |
150 ml |
|
| 36 tsp. |
12 Tbsp. |
3/4 cup |
6 oz. |
175 ml |
|
| 48 tsp. |
16 Tbsp. |
1 cup |
8 oz. |
237 ml |
1/2 pint |
|
|
1 1/2 cups |
12 oz. |
355 ml |
|
|
|
2 cups |
12 oz. |
473 ml |
1 pint |
|
|
3 cups |
24 oz. |
710 ml |
1 1/2 pints |
|
|
|
25.6 oz. |
757 ml |
1 fifth |
|
|
4 cups |
32 oz. |
946 ml |
1 quart or 1 liter |
|
|
8 cups |
64 oz. |
|
2 quarts |
|
|
16 cups |
64 oz. |
|
1 gallon |
Re: How to make a good Hollandaise sauce
Thank you for taking the time to share your feedback with the Hass Avocado Board . Usually served warm and prepared in a double boiler to prevent overheating, Hollandaise sauce is made with butter, egg yolks and lemon juice. We used a prepared Hollandaise sauce for this recipe. Prepared Hollandaise sauce usually can be found in supermarkets’ condiment aisle . We hope that this answers your question and that you will continue to enjoy our Hass Avocado recipes.
Hass Avocado Board - Fri, 04/16/10 - 02:55 pm
How to make a good Hollandaise sauce?
May I please get a 101 steps on making a great Hollandaise sauce! Thank-you again!
Angelita - Fri, 04/16/10 - 02:54 pm