Is there a handy metric or equation for estimating how much to adjust a spice when adjusting the size or volume of a dish? For example: a tagine recipe has 2 cups of water and uses 1/4 tsp of cinnamon, if I want to turn it into more of a soup by adding 2 more cups of water while maintaining the strength of flavors, does the cinnamon increase to 1/2 tsp (double to mirror the amount of water) or 3/4 tsp? Thank you.
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Water isn’t the only other ingredient that’s in the recipe. If you double (or even triple) the spices while only doubling one other ingredient, it is very likely that the spices will be more prominent.
That’s not necessarily a bad thing, but I would recommend making the dish once while only adding the additional water, tasting it, and then adjusting the seasoning if required. Note that adding spices later in the recipe will mean that you may not get a chance to toast or otherwise bloom the spices, but they also won’t have had a chance to harmonize the same way, so they could end up either more prominent or less prominent vs an early addition depending on the specific dish.
Joe
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