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A useful tip for scaling recipes
http://cookaholics.org/viewtopic.php?f=12&t=3011		 Page 3 of 5
Author:  wino [ Thu Mar 07, 2013 1:46 pm ]
Post subject:  Re: A useful tip for scaling recipes
I don't understand the the word 'water'; explanation or LMGTFY????????????? :o :twisted: :roll: :lol:

Would an American Sauvignon Blanc be similar................ :lol: :?:
Author:  Da Bull Man [ Thu Mar 07, 2013 2:02 pm ]
Post subject:  Re: A useful tip for scaling recipes
wino wrote:
LMGTFY


Clearly we need to expand the "Guide to Abbreviations for this board"
Author:  Da Bull Man [ Thu Mar 07, 2013 2:05 pm ]
Post subject:  Re: A useful tip for scaling recipes
Paul Kierstead wrote:
wino wrote:
What would be the formula for converting my 9"x13" to this...? :lol: :twisted: :roll: :o


Well, you would have to do a volume calculation (*) instead of area. Take the scaling factors (which are actually areas) and multiple by the desired height of the product. Do this in centimeters is best; what you have at the end is millliters (one cubic cm is one mL). Now put your castle on a scale and tare it out. Fill with water, and measure in kg; this is how many liters your castle holds. Multiple by 1000 to get mL. You can now easily convert your flat pan scaling to scale your castle.


PK

(*) technically you should be doing a volume any, since pans have sloping sides and it does affect the calculation, but for flat-land it is a fine approximation)
(**) Yes, I think about these things

EDIT: Dammit, frank beat me to it. I was reducing the procedure too much!



Pauls method would work fine too...in Canada... ;) :lol: melikes dem ounces & inches! :mrgreen:
Author:  wino [ Thu Mar 07, 2013 2:10 pm ]
Post subject:  Re: A useful tip for scaling recipes
LMGTFY = Let Me Google That For You (generally considered a slight insult), in your case I'll make an exception :o :lol:
Author:  ldkelley [ Thu Mar 07, 2013 4:04 pm ]
Post subject:  Re: A useful tip for scaling recipes
Paul Kierstead wrote:
Well, you can play with this one:
https://docs.google.com/spreadsheet/ccc ... sp=sharing


Wow, thank you! My brain melts with this kind of problem, even when it isn't that hard at all.

--Lisa
Author:  phoenix [ Thu Mar 07, 2013 4:16 pm ]
Post subject:  Re: A useful tip for scaling recipes
Whoosh! That was the sound of it all going way over my head :shock:
Author:  Da Bull Man [ Thu Mar 07, 2013 4:43 pm ]
Post subject:  Re: A useful tip for scaling recipes
phoenix wrote:
Whoosh! That was the sound of it all going way over my head :shock:



Dam* them %$#&*^!! Engineer types! :lol:
Author:  pepperhead212 [ Thu Mar 07, 2013 6:30 pm ]
Post subject:  Re: A useful tip for scaling recipes
1 cup of water = 237g = 8.35oz = 14.4375 cu. in.

Something I have posted on my fridge, for these kind of calculations.
Author:  Paul Kierstead [ Thu Mar 07, 2013 9:53 pm ]
Post subject:  Re: A useful tip for scaling recipes
You normally work in british fluid oz?
Author:  pepperhead212 [ Fri Mar 08, 2013 12:43 am ]
Post subject:  Re: A useful tip for scaling recipes
Paul Kierstead wrote:
You normally work in british fluid oz?

No, water is just a bit heavier than the normally accepted 8 oz/cup. Vegetable oil is closer to that weight - about 7.9 oz/cup.
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