/ck/ - Food & Cooking

>>10977544
life is all ratios and parabolas
>this is apparent if you pay attention

>>10977544
there is clearly no answer to your problem
better luck in the next life

>Recip big me no big rage rage rage

>>10977544
Why are you incapable of proportional adjustment?

>>10977544
Hey, OP. Let me tell you a crazy secret. Take the serving count, right? Take that number and divide it by itself. So like in your image, divide that by 6. Now what do you have? 1 serving. Divide all the ingredients by 6. Now how much does it serve? 1. Blew your mind, right?

>>10977558
>serves 6
>needs 2 eggs
where can I buy 1/3 egg?

>>10977565
>Make 3 servings
>Use one egg

>>10977558
But that's not how it works. Especially when you are trying to season with salt or lemon juice or something.

>>10977558
Ok genius. Pray tell, how you would divide a teaspoon into sixths, or 1 egg, or lemon zest, or 1/6th a pinch of salt, or etc.

>>10977579
What recipe uses a single egg for several servings?

A teaspoon is 5ml. If you need to divide it into sixths just go with a few drops. In any case, it's all to taste.

But in my experience, recipes for 3-5 are more like 1-2 for most people (at least those eating 2300-2700/day). I think recipe developers either portion recipes as a side, or perhaps because they're mostly women they eat less, so it makes more servings.

>>10977565
>pic
>>10977579
I have down to 1/8th tsp measurer, sorry you're lacking tools, but it's not my fault.

>>10977593
>liquid eggs
You don't cook or even bake, do you?

>>10977600
All eggs are liquid.

>>10977579
Why sixths? You established in the OP that nearly anything lasts in the fridge for three servings.

>>10977639
I'm not op. But please tell me how you get 1/3rd of an egg.

>>10977657
crack egg in bowl, mix, then pour 1/3 in

>>10977663
but then you have 2/3rds of egg that goes bad. Also a shitton of recipes require you to beat the whites first, add in yolks later. Or mix the egg in a specific way.

That's how I know you don't cook. Just throwing a fucking scrambled egg mix into a recipe doesn't work more often than it would work.

>>10977657
Why would you ever need 1/3rd of an egg?

>>10977591
>But in my experience, recipes for 3-5 are more like 1-2 for most people (at least those eating 2300-2700/day). I think recipe developers either portion recipes as a side, or perhaps because they're mostly women they eat less, so it makes more servings.
This, but it's because modern day people are fat cunts and servings are still rated to non-fatcunt serving size.

>>10977675
2/3 of an egg going bad is better than half of a six portion meal ya dunce. And you can just use the rest of that egg with more eggs for breakfast the next day.

>>10977544
Cook by weight-not by cups, tbsp etc. kitchen scales are 10$ on fleabay

>>10977767
Thing is, it's hard to convert sometimes. Like a cup of flour would be way less weight than a cup of nuts for example. So I'd have to go online and convert each and every cup of something.

Wish all recipes had metric conversions in them already, and I'm American.

>>10977767
Metric is shit because it uses weight instead of volume.

>>10977791
Metric is ideal because it uses mass instead of volume.

>>10977544
>Almost nothing I want to make will last more than a day or two in the fridge, and usually once it's fridged it loses/changes flavor.

What's wrong with your refrigerator?

>>10977780
The only recipes that need precison are for baking. For most recipes it makes no difference if you wing it.

Don't fall into the trap of thinking that you have to measure things or calculate recipes exactly. That is actually counterproductive. Ingredients vary in terms of flavor and potency so you never want to blindly follow what the recipe tells you. Taste and adjust accordingly.

I.e. recipe says to use 1 teaspoon of cayenne. If you have old or shitty cayenne you probably need a lot more than 1 teaspoon. If yours is very fresh or of excellent quality you will probably need less. And nevermind the fact that you might want more or less based on your personal preferances.

>>10977925
https://www.youtube.com/watch?v=ZKxhI4I5kq8

>>10977544
>5 servings
>things only last a day or two
Dinner, Breakfast, Lunch, Dinner, Breakfast. Eat something else for lunch. Dinner again.
Or maybe get a refrigerator that works you fucking mongoloid? Holy shit.

>>10977795
>>10977791
You're both retarded. Metric has cups as well they're just 250ml instead of ~237ml like burgers use.

>>10977988
What's your point? Nobody using metric would be dumb enough to measure compactable substances by volume.

>>10977767
Internet recipes are literally gambling.
Don’t trust sites like food network. Rachel Rae says use shredded cheese in a cheese sauce.
I’m an American. All the chef books I bought use weight because it’s accuracy and ingredients shouldn’t be wasted.

>>10978176
>chef books
What planet do you live on?

>>10978252
Would "Cookbooks authored by established professional Chefs" trigger your 'tism less than "chef books"?