
Ever since culinary school, I have had one formula stuck in my head: how to reduce a recipe. You take what you need and divide it by what you have to get your conversion factor, and then multiply all the ingredients by the conversion factor to get the new recipe measurements.
I vaguely remember learning another, more difficult formula in culinary school that was more precise…or rather, I remember trying to learn it but failing miserably and assuming the one I had memorized would do me fine.
Then I tried to reduce a baking recipe and got the bread that ate Chicago.
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