Author Topic: Scaling down recipes  (Read 2918 times)

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Offline haldi

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Scaling down recipes
« on: February 11, 2007, 09:17 AM »
It's been mentioned many times before, but this is my first real proof.
I made a very simple curry base using onions,oil,salt,fresh garlic, fresh ginger,canned tomatoes, spice mix and water.
The first time I made it with eight onions and was a good result (which I planned to repeat)
I scaled it down for a two onion version, enough for the curry I was cooking that night.
The cooking procedure and cooking times were identical, but it turned out nothing like the original
It wasn't horrible, but just different
Maybe making large quantities are the only way to do it
What size bases do people here make?


Offline Curry King

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Re: Scaling down recipes
« Reply #1 on: February 11, 2007, 02:32 PM »
Hi Haldi,

I usualy go for a six to eight medium sized onion version depending on wether it's my own or a new one from here.  I have made two onion versions before when in need of some base quickly but have never really scaled it down exactly. 

cK

Offline curryqueen

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Re: Scaling down recipes
« Reply #2 on: February 11, 2007, 03:14 PM »
Hi Haldi,

I too usually make an 8 onion base, but sometimes I have just thrown in as many onions that I may have to hand.  In general I don't think that I have really found any difference!  CQ

Offline George

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Re: Scaling down recipes
« Reply #3 on: February 13, 2007, 05:34 PM »
I scaled it down for a two onion version, enough for the curry I was cooking that night.
The cooking procedure and cooking times were identical, but it turned out nothing like the original

Haldi

Did you scale-down ALL the ingredients precisely pro-rata or reduce, for example 8 onions to 2 whilst keeping some/all spice quantities etc. the same, as I understand some others at this forum have sometimes advocated?

Regards
George

Offline DARTHPHALL

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Re: Scaling down recipes
« Reply #4 on: February 13, 2007, 08:08 PM »
Hi Haldi.
I always make my 15 Onion base, i have found that way it turns out right every time for me.  :)

Offline haldi

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Re: Scaling down recipes
« Reply #5 on: February 14, 2007, 07:48 AM »
Haldi

Did you scale-down ALL the ingredients precisely pro-rata or reduce, for example 8 onions to 2 whilst keeping some/all spice quantities etc. the same, as I understand some others at this forum have sometimes advocated?

Regards
George


I divided every ingredient by four
Looking at the response, maybe six onions is a low as you can go
I would love to try Darths base, but just don't have the space in my freezer
After I have been to the supermarket, my freezer is full to the lid
Thanks for the feedback everyone


Offline DARTHPHALL

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Re: Scaling down recipes
« Reply #6 on: February 14, 2007, 09:29 AM »
If you want to try my Base you can do it with only 12 Onions (leave all the other ingredients as they are though). :)
I've done it once before when i ran out of Onions & it made no difference.
But....
Remember my base is already scaled down from a 30 Onion base which is used by my friendly local Bir, the 15 Onion version on this site is used in the quietest part of the season were they might only get 30 customers or less all night.
If you scale down you cannot guarantee the base will turn out as intended & therefore you may judge it incorrectly & be missing out.
 ;) :)

 

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