How to divide a preparation evenly
It often happens in cooking: one makes a cream for 6 people in a saucepan, then the recipe says "divide the cream evenly between the glasses", which usually gets done by eye with varying degrees of success.
To divide out the preparation more precisely, here's a simple tip just using weighing scales.
To divide out the preparation more precisely, here's a simple tip just using weighing scales.
55 K 4.4/5 (18 reviews)
20 min.
Easy
Last modified on: June 3rd 2011
Times for this recipe
Preparation: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Before you start cooking, weigh and make a note of the weight of the empty pan you are going to use. For instance, the pan you see in the photo weighs 552 g.
Stage 2 - 2 min.
Then make the preparation as usual, and when it is finished, weigh the pan again full.
For example, the pan full of custard you see in the photo: 948 g.
Then calculate the weight of preparation you have made: 948 - 522 = 426 g.
For example, the pan full of custard you see in the photo: 948 g.
Then calculate the weight of preparation you have made: 948 - 522 = 426 g.
Stage 3 - 2 min.
If you need to divide this between 6 glasses, you will need 426 g /6 = 71 g, rounded down to 70 g per glass.
Place a glass on the scales, reset to 0 g, and pour in enough cream to add 70 g.
Place a glass on the scales, reset to 0 g, and pour in enough cream to add 70 g.
Stage 4 - 10 min.
Do this for all 6 glasses, and you will enjoy the satisfaction of scraping round the pan with a maryse or spatula to arrive exactly at the 70 g needed for the final glass!
Remarks
This is particularly useful if you need to divide out two different preparations evenly, like for coconut-vanilla cream for Elsa for example.
Don't hesitate to take 5 minutes of your time, to weight and make a note of all your pans. It will be very useful one day.
Don't hesitate to take 5 minutes of your time, to weight and make a note of all your pans. It will be very useful one day.
Source: Home made.
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 16th 20245.25 M 64.2 4 days 15 hours 50 min.
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.September 29th 20241.22 M 34.1 1 hour 35 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011517 K 32.3 20 min.
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...October 13th 2010296 K4.6 25 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016447 K4.4 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.