Printable page 
Difference between revisions of "Servings"
| (5 intermediate revisions by one user not shown) | |||
| Line 11: | Line 11: | ||
* [[Meat]] ,[[eggs]], [[fish]], [[potatoes]], [[rice]], [[pasta]], bulky [[vegetables]], canned [[vegetables]]: halve the quantities | * [[Meat]] ,[[eggs]], [[fish]], [[potatoes]], [[rice]], [[pasta]], bulky [[vegetables]], canned [[vegetables]]: halve the quantities | ||
| − | * [[Onions]], [[garlic]], [[chillies]], [[herbs]], [[spices]], seasonings: generally leave as in the original recipe | + | * [[Onions]], [[Uses::Garlic|garlic]], [[chillies]], [[herbs]], [[spices]], seasonings: generally leave as in the original recipe but pay consideration to strong ingredients: the heat from [[chillies]], the pungency of [[Uses::Garlic|garlic]] and [[ginger]]. |
* Sauces, use half of the ingredients and make half the quantity | * Sauces, use half of the ingredients and make half the quantity | ||
| − | * [[Fats]] and [[oils]] for frying | + | * [[Fats]] and [[oils]] for frying: reduce by half, you can always add extra if necessary |
Be confident and trust your judgement, unless you are a real novice, your best guess is probably going to be pretty close. | Be confident and trust your judgement, unless you are a real novice, your best guess is probably going to be pretty close. | ||
| − | + | ---- | |
====Do you disagree?==== | ====Do you disagree?==== | ||
We would welcome your thoughts on this subject. | We would welcome your thoughts on this subject. | ||
| − | If you are confident editing a Wiki, [[How to edit an article|simply register, login and make add your thoughts to this | + | If you are confident editing a Wiki, [[How to edit an article|simply register, login and make add your thoughts to this comments page]] (the "discuss here" tab above). |
| − | If you don't feel confident doing any of the above, use the | + | If you don't feel confident doing any of the above, use the '''Contact the Editor''' (top right) to pass your comments on. |
--[[User:Chef|Chef]] 09:59, 7 November 2010 (GMT) | --[[User:Chef|Chef]] 09:59, 7 November 2010 (GMT) | ||
Revision as of 19:33, 18 March 2012
Guidelines to Servings and Portion Sizes
At first glance the procedure to amend a 4 person recipe to serve 2 people would seem to be obvious: simply divide all of the ingredients in two.
Although many recipes follow this rule, it is far from satisfactory. For this reason, we do not provide an automated portion adjustment.
I usually cook for 2 people, but most of the recipes I follow are for 4 people and to adapt them I find the following rough guidelines helpful:
A theoretical recipe for 4, adjusted for 2 people
- Meat ,eggs, fish, potatoes, rice, pasta, bulky vegetables, canned vegetables: halve the quantities
- Onions, garlic, chillies, herbs, spices, seasonings: generally leave as in the original recipe but pay consideration to strong ingredients: the heat from chillies, the pungency of garlic and ginger.
- Sauces, use half of the ingredients and make half the quantity
- Fats and oils for frying: reduce by half, you can always add extra if necessary
Be confident and trust your judgement, unless you are a real novice, your best guess is probably going to be pretty close.
Do you disagree?
We would welcome your thoughts on this subject.
If you are confident editing a Wiki, simply register, login and make add your thoughts to this comments page (the "discuss here" tab above).
If you don't feel confident doing any of the above, use the Contact the Editor (top right) to pass your comments on.
--Chef 09:59, 7 November 2010 (GMT)
