Soup Scale Calculator

Adjust soup and liquid recipe quantities for different serving sizes. Scale ingredients proportionally while maintaining flavor balance and consistency.

Liquid Type

Original Volume (ml)

Desired Volume (ml)

Current Concentration (%)

About Soup Scale Calculator

The Art and Science of Liquid Reduction

Liquid reduction is both an ancient culinary technique and a precise scientific process. When we reduce liquids in cooking, we're essentially concentrating flavors through controlled evaporation. This process, used by chefs worldwide, transforms simple broths into rich sauces and enhances the depth of soups and stews. Understanding the science behind reduction helps you master this fundamental cooking technique.

Key Reduction Principles

Surface Area and Evaporation

Wider pans create greater surface area
Shallow liquid depth promotes evaporation
Consider pan size relative to volume
Avoid overcrowding for efficiency

Temperature Control

Maintain consistent heat levels
Simmer at 185-200°F ideally
Avoid rapid boiling
Preserve volatile flavors

Monitoring & Process

Regular stirring prevents protein buildup
Scrape sides to prevent burning
Watch for visual reduction cues
Prevent over-reduction

Practical Applications

Stock & Base Preparation

Transform stocks into demi-glace
Create concentrated bases
Develop complex flavors
Efficient storage solutions

Sauce Development

Natural thickening method
Intensify flavor profiles
Create pan sauces
Perfect consistency control

Critical Considerations

Equipment & Setup

Heavy-bottomed pots recommended
Non-reactive materials for acids
Proper ventilation needed
Consider surface-to-depth ratio

Process Management

Monitor heat consistently
Adjust seasoning carefully
Plan for cooling thickening
Strain for clarity if needed

Storage & Future Use

Best Practices:

Cool completely before storing
Label with reduction ratios
Consider freezing concentrates
Plan reconstitution ratios
Document successful combinations

Frequently Asked Questions

How do I scale a soup recipe for more servings?

Multiply each ingredient by the scaling factor, which is the desired servings divided by the original servings. For example, to convert a 4-serving recipe to 10 servings, multiply all ingredients by 2.5. Be cautious with seasonings and spices, which may not scale linearly.

Do cooking times change when scaling a recipe?

Cooking times generally increase when scaling up but not proportionally. A doubled recipe might need only 25-50% more cooking time. Factors like pot size, heat distribution, and liquid evaporation rates affect timing. Check for doneness rather than relying solely on time.

Should I adjust seasonings proportionally when scaling?

Seasonings, spices, salt, and acidic ingredients like vinegar or lemon should be scaled conservatively, starting at about 75% of the proportional amount. You can always add more to taste after cooking. Strong flavors like garlic and hot peppers should be scaled cautiously.

How do I scale soup recipes down for fewer servings?

Divide each ingredient by the reduction factor. Use a smaller pot to maintain proper liquid depth and reduce cooking time slightly. Keep in mind that minimum amounts of aromatics and seasonings are needed for flavor, so very small batches may need proportionally more seasoning.

What pot size do I need for a scaled soup recipe?

A general rule is to use a pot that is about twice the volume of your total ingredients to allow for expansion and stirring. For soup, each serving requires roughly 300-400 mL of liquid, so a 10-serving soup needs at least an 8-liter pot.

Additional Resources

Soup - Wikipedia Recipe - Wikipedia Cooking Weights and Measures - Wikipedia

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