CALLING MATHEMATICIANS Maths/cooking help needed

[ComeOVeneer]

If a recipe requires a bowl 4x4x4 inches square and I double the quantity I don't need a bowl 8x8x8 do I? So it is 64" squared so I need 128" squared or is that wrong?

your question confused me

5" square tin on your figs

Does the recipe call for 4" square (4x4) or 4" cubed (4x4x4) ?

OK I am making a terrine and it says to pur mixture into a square plastic conatiner (to set) 4x4x4 inches. I am making double the quantity stated in the recipe and am searching my cupboards for a suitable container (making sure I have everything before I start). Double the ingredients won't require an 8x8x8 container will it? Make any more sense?

The volume of the bowl is 4x4x4 = 64 cubic inches.

Double this is 128 cubic inches.

Then find the cube route to get the size of the bowl.

5.039 x 5.039 x 5.039 = 128

pur = pour.

although this is assuming that your 'bowls' are square tins.

Or 4x4x8 would also do.

Presumably the bowl is actually 4x4, right? And you want it to be to a thickness of 4"? So you'd be ok with 4x8. 5x5 would mean the terrine would be 5" thick, which is probably ok, but will increase cooking/setting times, I assume.

I guess you'd ideally want one that was a between 5" square and 6" square - closer to 6" really.

Sorry I didn't mean bowls. It says a 4x4x4 plastic container.

That should be plenty.

How it will effect the cooking time - wouldn't know where to start with that one.

That comes out at 162, which would be fine. Just be aware if you're ending up with a thicker or thinner terrine, you may have to adjust cooking/setting times appopriately.

too big a base - flat pate !

4x8 would be best (4" high)

PS we went metric some time ago !

Ah, yes, I see you're setting it, not cooking it, in this container. So it doesn't matter if it takes a bit longer or a bit less, I'm assuming ...

I have offered to make a variety of desserts for MIL birthday dinner tomorrow as I felt sorry for her having to cook on her birthday. She has now decided it is to much hassle to cook so is ordering takeaway and has thus added a few more to the list. I am now making 3 desserts for 19 people for tommorow night . Thanks foryour help everyone.

Soorry no the length of the loaf tin is 12 the width 4.5 and the depth 3 so it wouldn't be flat. It is a cream terrine so it is settingtime rather than cooking and I am hoping to do it tonight to set overnight so that isn't a problem. Just didn't want to have to fork out on a new container just to make this one dessert.

in your tin the terrine will only be 2.3" high - is this OK ?

It'll end up 2.37" deep, more or less.

Aren't loaf tins metal, though?

snap

(Also, loaf tins are a funny shape for a terrine ... might be nicer than a square tin, though, when turned out ...)

I guess I'll have to buy a new container then .

I think the shape is ok, but I'd be nervous about the metal (because it might make the terrine taste funny).

It would be fine in a ceramic container, though, and look very good. A ceramic bowl etc would be fine, as long as it's big enough.

Do you have a measuring cup? I'll work out the volume in litres that you will need, for you, if you want.

Ok, you want just over 2L of volume.

(You check a funny-shaped container's volume by pouring water into it, and then see how much water it takes.)

Oh, and by "just over", I mean just under 2.1L

I thought a loaf tin would make the right kind of shape to make slices for serving like this ? I only have metal or tiny tupperware (no ceramic).