Carpaccio with Avocado Slivers, Parmesan Crisps and Curried Mango Salsa

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

Category: Appetizer

Re-Calculate: Ingredients

Ingredients

¹/₂ 0.5 0.5finely grated Parmigiano-Reggiano cheese
¹/₂ 0.5 0.5onion, finely chopped
1 1 1Tbsp. TABLESPOON_USVolumecurry powder
¹/₂ 0.5 0.5cup CUP_USVolumeolive oil
1 1 1lime, juice only
1 1 1tsp. TEASPOON_USVolumehoney
1 1 1mango, cut in small cubes
1 1 1bunch rocket / fresh arugula
1 1 1ripe Hass Avocado, cut in slivers
1 1 1lb. POUNDWeightbeef carpaccio

Instructions

Parmesan crisps
Spray a baking tray with non-stick spray. Sprinkle the Parmesan cheese in 2-inch circles (a cookie cutter could be used using +/- 2 Tbsp per crisp). Remember to space them out. Bake in the oven at 400ºF until the cheese starts bubbling. Remove. Allow crisps to cool until they are ready for use.
Salsa
Fry the onions in a saucepan with a little oil until translucent. Add the curry powder and give it a quick stir and remove from the heat. Add the remaining oil, lime and honey stirring as it cools. Add the mango cubes to this mixture and stir.

Serving Suggestions:

Arrange the rocket/arugula, avocado, carpaccio and parmesan crisps in alternate layers. Dress with the mango salsa and serve.
Chefs tip
The mango can be substituted with pineapple.