Currently, I’ve been engaged on a recipe for a Chorizo Candy Potato Tot Hotdish, a southwestern twist on the Midwestern authentic utilizing black beans, jalapeños, and enchilada sauce. I had been making it in a basic 9×13 casserole dish and wished to check a smaller batch. However all I had was an 8×11 smaller oval baking dish.
For a minute I used to be stumped. However I remembered I wasn’t alone. It is a query we get on a regular basis on the Hotline: How do I double/half this baking recipe? Or, can this round tart be made in a sq. tart pan?
I then remembered that one in all our superusers, Nancy, who has responded to a whole lot of questions earlier than I even joined Food52 (thanks, Nancy!), had provided up a foolproof hack to resizing a baking dish recipe, each time.
Merely take a big measuring cup and fill every baking dish with water to find out and write down the quantity of water used. You’ll now have the quantity of every baking dish. In my case the 9×13 held 14 cups of water, and the oval dish held 8 ¾ cups.
Then I might decide the ratio between the 2 volumes: 8 ¾ ÷ 14 = ⅝! I used to be now in a position to pull precisely how a lot of every ingredient I wanted for the recipe. So, as a substitute of utilizing 8 ounces of cheddar cheese, I used 5.
It will work for all sorts of recipes and forms of baking dishes. So now, because of Nancy, we by no means must assume twice about how to do that correctly.
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