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

Learn More

Modernist Cuisine: Concentration

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