How to Yield your ingredients
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In this short article we look at how to yield your ingredients in order to create accurate recipe costings.
Creating a yield from your ingredients/products can be done in a number of ways and is a necessary component for creating accurately costed recipes. Here, we will give you some advice, guidance and some tips on how to yield and what the benefits are. With Kitchen CUT we have allowed our members to create yields in a number of ways that will ultimately add a higher level of accuracy, but also save a lot of time in the longer term.
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Nett weights on ingredients
When using Kitchen CUT you will notice you have an optional field for each ingredient when importing your products labeled Nett-Weight.
Nett weight (NW) will allow you to take any of your products and then do a basic yield test on each one.
However with some ingredients we would advise creating a sub- recipe rather than listing this as an ingredient. (See note on Yielding in preparation opposite).
Using NW is more for when you have an item like a whole Seabass and you wanted to prep the fish to see what useable weight you are left with.
For example: Take a 2kg/ 4.4lb seabass, then remove the scales, the insides of the fish and make any trims to the tail or fins as required and you will probably be left with a 1.7kg/3.74Lb useable product. This is the figure you would put into NW. This will override the costing from the original weight and give you a more accurate yield for use.
The same could apply to a 3kg/6.6Lb tub of Artichokes in oil when the Nett weight after the oil has been removed is 2.5/5.5Lb this again is the figure you need to put in Nett weight column.
You can also edit individual ingredients by searching for your ingredients and then edit them and add this figure into Nett weight.
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Yielding in preparation
This can become extremely useful and make recipe writing even faster in Kitchen CUT. Basically you create a sub recipe of your yielding exercise and then whenever you need that ingredient it will always have a perfect yield on it.
For example: If you wanted create a yield for 2.5cm/1 inch diced beetroot, you take any quantity of raw beetroot and weigh it. Then peel and dice the beetroot and then weigh the net amount of diced beetroot.
You then create a sub recipe for 2.5cm/1 inch diced beetroot putting in the recipe yield also using the original amount of beetroot and then save.
You can do this for all your cuts of vegetables, fruit, meat and fish prep then you have a series of Sub recipe yield tests that will all get updated and re-costed every time you update your prices.
Then you can simply pull any amounts of these into other sub recipes and recipes with one click.
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