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Scale a recipe from 4 to 50 servings (serves), double or halve it, with head chef Cristopher's verified rules. Each line says why: straight maths, fixed ratio (garlic, o…
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Calls 30d5
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What can I use instead of buttermilk, self-raising flour, creme fraiche or sour cream? Get head chef Cristopher's verified swaps: yes, no or depends (and on what), with…
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Calls 30d4
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Raw vs cooked weight and cost per portion: what brisket yields after trim and cook loss, from head chef Cristopher's verified ranges. Send ingredient, weight bought, pri…
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Calls 30d4
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Why is my bread dense? Hollandaise split? Rice gluggy? Send a dish and a symptom; get the likely cause and head chef Cristopher's verified fix. Answered: bread or pizza…
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Calls 30d3
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How much to buy: e.g. how much brisket for 120 people at 180 g cooked each. Send ingredient, portions and portion size (g, kg, lb, oz); get the weight to buy (best/mid/w…
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Calls 30d2
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Gluten free sourdough starter, gluten free flour hydration and psyllium substitute, from head chef Cristopher's verified answers. Send topic flour (protein, hydration, f…
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Calls 30d1