The pain of the scale scale of the recipe
When you're looking forward to down in the kitchen or YouTube When you find a heart-stamped red meat or sponge cake formula, you often encounter a fatal obstacle: Videomaker does "Fair 4 to 6" A family home-based meal-sharing program, and you, as a single young man living alone, just want to make a meal without a leftover.
Or, conversely, you want to bake a dozen cookies for the Thanksgiving party for 12 friends, and the recipe is just a base "four."
Manually calculates each ingredient (foul by four, oil by four, salt by four...) not only is it extremely dry, but it is also very easy to make arithmetical errors and use "2.5" The yeast is a "10 g yeast" and destroys the whole dough.
Advantages of using a recipe number of zoomers
Ours. Recipe Scaler (Spectroscopy Zoomer) It was designed to solve this "calculative disaster". You just have to:
- Fill in the left-hand recipe of the number of services originally claimed (e.g., 4)
- Fill in the number of people you actually want to do on the right (e.g.: 1 or 1.5)
- Enter a row of the material in the recipe into the list below.
The system will automatically calculate one for you. Multiplied multiplier 。 In this example, the multiplier is 0.25x. In a moment, the system automatically converts 200 grams of flour from the list. 50 grams. Four eggs. One egg. All new data will be highlighted on the right, you can go straight to the kitchen, and you won't make a mistake.
The key concerns of scaling up the recipe.
1. Non-linear scaling of spices:
If the recipe is magnified more than three times, the food can be used to make a lot of food, such as garlic, pepper powder, salt, etc. Do not multiply by strictly mathematical scale. ！ The scent of spices is expected to explode exponentially as the total volume increases. It is recommended that the calculated spice weight be reduced first. 20%, and then it's decided to fill.
2. The time of the oven and the pot will not be scaled up proportionately:
If a 4-person chicken soup takes an hour to cook, you can't cook 15 if you're down to 1 1 Minutes! The time it takes to cook the food depends more on it. Thickness and volume - Not the total weight. But the little food evaporation is faster, and you need to lower the fire a little bit and shorten it a little.
With regard to the embarrassment of “half eggs”:
If the zoom system tells you you need "0.5 eggs", when you bake, you can break a whole egg into the bowl and then give it the total weight. 50 grams) and rewind out of 25 grams for use, which is the most accurate approach.