Doubling a recipe may seem like a simple task to do, multiplying all the ingredients by 2. Most cooks suggest cooking the original recipe and carefully adjusting the seasonings, raising agents and alcohol to maintain a balance of flavors.. In fact, to double a recipe, you'll have to learn how to adjust the proportions to get the right flavors.
Steps
Method 1 of 5: Part One: Separating the Ingredients
Step 1. Write each individual ingredient on a piece of paper
Chefs advise against balancing one recipe in mind. It is better to write the necessary quantities first.
If you have a copier, make a copy of the original recipe and write your notes in the margins so you have the instructions next to the ingredients
Step 2. Write all the vegetables, meats and flour in one column
Write down the seasonings in another column, and the liquids in another. Finally, record the raising agents and alcohol in the last column.
Step 3. Write “Per 2” above the column of main ingredients and above the column of liquids
Write “For 1, 5” above the toppings column, excluding chili. If the recipe includes spicy spices, write them down in the last column, with the exact description of the ingredients, such as yeast and alcohol.
Step 4. Do the math and then double-check the original recipe ingredient list to make sure you have everything included
Rewrite the ingredients list according to the new “double” quantities you calculated.
Method 2 of 5: Part Two: Double the Main Ingredients
Step 1. Multiply the amount of fruit and vegetables by 2
This way you will have the main ingredients of your recipe. Write all the new quantities in the first column.
Step 2. Double the amount of flour
After that, you will also change the amount of yeast according to the amount of flour. Rewrite the new amount of flour you will need.
Step 3. Double the amount of meat you need to buy
Remember that if you cook large pieces of meat, it will take longer to cook. Write the new quantities in grams.
Step 4. Double the number of eggs you will use. Br>
Method 3 of 5: Part Three: Double Your Liquids
Step 1. Increase the amount of water using multiples of 2
Write in the liquid column. If you used to need two glasses of water, now you need four.
Step 2. Use the double die
Write this new dose in the liquid column.
Step 3. Leave alcohol-based ingredients such as sherry, wine, beer and spirits in the special ingredients section
Alcohol has a stronger flavor and, if doubled, it will become too concentrated.
Step 4. Consider ingredients such as soy sauce and other concentrated sauces, such as seasonings
Use different proportions with these ingredients to get the correct doses.
Step 5. Double the amount of butter and oil required
But don't double the amount of butter or oil you need to cryopen the sauté pan. The purpose should be to cover the entire pan, so the larger the pan, the more oil or butter you will need.
Method 4 of 5: Part Four: Increase the Toppings
Step 1. Multiply the doses of spices, such as salt, pepper, and cinnamon, by 1, 5
If the recipe calls for 2 teaspoons (12.2 g) of salt, you will now need three teaspoons (18.3 g) of salt. You may need a calculator to write down the exact doses.
Step 2. Increase the original doses of chili, or other hot spices by 1.25
Includes powdered spices, such as powdered garlic and fresh chillies.
Step 3. Increase the original doses of salty, hot and concentrated sauces by 1, 5
If a sauce contains alcohol, it is better to only increase it by 1.25.
Method 5 of 5: Part Five: Increase Special Ingredients (The Exceptions)
Step 1. Increase the amount of original alcohol by 1.5
Don't measure by eye if this is your first time doubling down on a recipe.
Step 2. Recalculate the amount of baking soda
For proper leavening, you will need 1/4 teaspoon (1.12 g) of baking soda per cup (125 g) of flour for all preparations. If the recipe calls for 4 cups (500 g) of flour, the baking soda dose should be 1 teaspoon (4, 6 g).
- Include extra baking soda, 1/4 teaspoon to 1/2 teaspoon for acidic ingredients. If the recipe calls for yogurt, vinegar, or lemon juice, you will need a slightly larger amount of baking soda to neutralize the acidity.
- If the recipe includes both baking powder and baking soda, it means that there is an acidic ingredient that must be neutralized.
Step 3. Recalculate the dose of baking powder
To rise, you will need 1.25 teaspoons (4.44 g) of yeast per cup (125 g) of flour for all preparations. If the recipe calls for 4 cups of flour (500 g), you will need 5 teaspoons (17.77 g) of baking powder.
