Kitchen skills · Learning guide

Scale ingredients, then use judgement

Multiplying an ingredient list is straightforward. Cooking a larger batch needs a little more thought.

Start with a ratio

Divide desired servings by original servings. To make six servings from a two-serving recipe, multiply ingredient quantities by three. Weights are often easier to scale consistently than volume.

Keep heat in mind

A deeper pan of food may take longer to heat through. Crowding a pan changes browning and evaporation. Split large batches across suitable pans rather than simply tripling the cooking time.

Season in stages

Spices, salt and acidity are best adjusted by tasting when it is safe to do so. An arithmetic result is a starting point rather than a guarantee of flavour.

Further reading: Reference source ↗. Written for this starter collection. Check primary references for specialised use.