What scales cleanly and what doesn't
Main ingredients scale in a straight line. Twice the people need twice the meat, beans and vegetables. Seasonings are different. Salt, strong spices and chili heat often taste stronger in a big batch than the math suggests, partly because less liquid evaporates from a deep pot. A common approach is to add about one and a half times the seasoning when you double a recipe, then taste near the end and add more if it needs it.
The table below scales a simple chili. Main ingredients multiply. Seasoning rows grow more slowly and say "then taste". The liquid row depends on the pot.
| Ingredient | Serves 4 | Serves 8 | Serves 12 |
|---|---|---|---|
| Ground beef or turkey | 1 lb | 2 lb | 3 lb |
| Onion, chopped | 1 | 2 | 3 |
| Garlic cloves | 3 | 6 | 9 |
| Canned beans, 15 oz, drained | 2 cans | 4 cans | 6 cans |
| Crushed tomatoes, 28 oz | 1 can | 2 cans | 3 cans |
| Chili powder | 2 tbsp | 3 tbsp, then taste | 4 tbsp, then taste |
| Ground cumin | 1 tsp | 1 1/2 tsp, then taste | 2 tsp, then taste |
| Salt | 1 tsp | 1 1/2 tsp, then taste | 2 tsp, then taste |
| Water or stock | 1 cup | 2 cups, add more as needed | 3 cups, add more as needed |
Liquids and evaporation
A wide pan loses more liquid than a tall narrow pot. When you double a soup or stew in a deeper pot, it may end up thinner than the original. Start with a little less liquid than the math gives you and add more as it cooks.
Pan size and cooking time
- Roasting: spread a doubled tray across two pans. Cooking time stays about the same as long as the food is in a single layer. Swap the pans between racks halfway through.
- Searing: work in batches. A crowded skillet steams the meat instead of browning it.
- Braises and stews: a fuller pot takes longer to come to a simmer, but once simmering, the cooking time is similar.
- Large roasts: cooking time depends on thickness more than weight. A roast twice as heavy does not need twice the time. Go by internal temperature.
Baking is the exception
Baking depends on exact ratios and on pan size, depth and heat. Doubling a cake batter and pouring it into one deeper pan usually changes the bake time and the texture. It is safer to make two batches in the original pan size. If you need to scale a baking recipe, weigh the ingredients in grams, which makes the math simpler and more accurate.
Kitchen measurement chart
| This | Equals |
|---|---|
| 3 teaspoons | 1 tablespoon |
| 4 tablespoons | 1/4 cup |
| 16 tablespoons | 1 cup |
| 1 cup | 8 fluid ounces |
| 2 cups | 1 pint |
| 4 cups | 1 quart |
| 4 quarts | 1 gallon |
| 1 stick of butter | 8 tablespoons, or 1/2 cup |
Scaling down
Halving a recipe works the same way in reverse. The tricky part is eggs. To halve one egg, beat it and use about half, roughly 2 tablespoons. Use a smaller pan so food doesn't spread too thin and dry out, and start checking for doneness early.
Should I double the garlic and onion?
Yes, aromatics like onion, garlic, celery and carrot usually scale in a straight line. It is the salt, ground spices and hot chili that need a lighter hand.