How to Double a Recipe
Write each of the ingredients on a piece of paper., Write down all of the vegetables, flour and meat products in 1 column., Write “Times 2” above the main ingredients column and above the liquids column., Finish the calculations below, then double...
Step-by-Step Guide
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Step 1: Write each of the ingredients on a piece of paper.
Chefs don’t recommend scaling a recipe in your head.
You should write out the amounts you need ahead of time.
If you have a copier, you may want to copy the original recipe and write in the margins, so that you have the instructions next to the ingredients. -
Step 2: Write down all of the vegetables
Write down the seasonings in another column and the liquid ingredients in another column.
Lastly, write down rising agents and alcohol in the last column. , Write “Times
1.5” above the seasonings” column, excluding hot peppers.
Place them in the last column with the exacting ingredients, such as rising agents and alcohol. , Rewrite your ingredients in list form according to the “double” measure you have calculated. , This will provide the bulk of your recipe.
Write down the new amount in your first column. , You will change your rising agent later on, according to the amount of flour you are using.
Write down the new amount of flour you need. , Remember that cooking larger chunks of meat may require increased cooking time.
Write down the new lb. or g measurement. ,, Write this down in the liquids column.
If you need 2 cups of water, you now need
4. , Write this number down in the liquids column. , Alcohol has a stronger flavor and will become too concentrated if doubled. , You will use a different ratio with these in order to get the measurements right. , However, don’t double the amount of olive oil or butter you use in the pan with sautéing.
The aim should be to use enough to cover the pan you are using, so if you use a bigger pan, you use as much as you need to cover the pan. , If your recipe calls for 2 tsp. (12.2 g) of salt, you now need 3 tsp. (18.3 g) of salt.
You may need to use a calculator to write down an accurate measurement. , This includes curry powders, garlic powders and fresh hot peppers. , If a sauce has alcohol in it, you may want to only increase it by
1.25 times. , Try to avoid “eyeing it” and pouring based on instinct, if you are doubling the recipe for the first time. , To rise properly, you need 1/4 tsp. (1.15 g) of baking soda per cup (125 g) of all-purpose flour.
If you now need 4 cups (500 g) of all-purpose flour, your baking soda measurement should be 1 tsp. (4.6 g).
Include extra baking soda, approximately 1/4 tsp. to 1/2 tsp. per cup of acidic ingredient.
If your recipe calls for yogurt, buttermilk, vinegar or lemon juice, you will need slightly more baking soda to neutralize the acidity.
If both baking powder and baking soda are in the recipe, it usually means there is an acidic ingredient that needs to be neutralized. , To rise, you need
1.25 tsp. (4.44 g) of baking powder per cup (125 g) of all-purpose flour.
If you have 4 cups of flour (500 g), you need 5 tsp. (17.77 g) of baking powder. -
Step 3: flour and meat products in 1 column.
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Step 4: Write “Times 2” above the main ingredients column and above the liquids column.
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Step 5: Finish the calculations below
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Step 6: then double check your ingredients list on the original recipe to make sure you’ve included everything.
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Step 7: Multiply the amount of all the vegetables and fruits by 2.
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Step 8: Increase the flour in a recipe by 2.
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Step 9: Double the amount of meat you must purchase.
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Step 10: Double the amount of eggs you will use exactly.
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Step 11: Increase the amount of water you use by a multiple of 2.
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Step 12: Use twice as much stock.
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Step 13: Leave alcohol-based ingredients
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Step 14: such as sherry
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Step 15: beer and spirits to the special ingredients section.
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Step 16: Consider ingredients like soy sauce
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Step 17: Worcestershire sauce and other concentrated sauces to be seasonings.
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Step 18: Double the amount of butter or olive oil that is called for in a recipe mix.
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Step 19: Multiply your spices
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Step 20: like salt
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Step 21: pepper and cinnamon
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Step 22: by 1.5 times the original recipe.
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Step 23: Increase chili peppers and other hot spices by 1.25 times the original recipe.
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Step 24: Increase salty
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Step 25: peppery and concentrated sauces by 1.5 times the original amount.
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Step 26: Use 1.5 times the amount of alcohol in the recipe.
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Step 27: Recalculate your baking soda quantity.
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Step 28: Recalculate your baking powder quantity.
Detailed Guide
Chefs don’t recommend scaling a recipe in your head.
You should write out the amounts you need ahead of time.
If you have a copier, you may want to copy the original recipe and write in the margins, so that you have the instructions next to the ingredients.
Write down the seasonings in another column and the liquid ingredients in another column.
Lastly, write down rising agents and alcohol in the last column. , Write “Times
1.5” above the seasonings” column, excluding hot peppers.
Place them in the last column with the exacting ingredients, such as rising agents and alcohol. , Rewrite your ingredients in list form according to the “double” measure you have calculated. , This will provide the bulk of your recipe.
Write down the new amount in your first column. , You will change your rising agent later on, according to the amount of flour you are using.
Write down the new amount of flour you need. , Remember that cooking larger chunks of meat may require increased cooking time.
Write down the new lb. or g measurement. ,, Write this down in the liquids column.
If you need 2 cups of water, you now need
4. , Write this number down in the liquids column. , Alcohol has a stronger flavor and will become too concentrated if doubled. , You will use a different ratio with these in order to get the measurements right. , However, don’t double the amount of olive oil or butter you use in the pan with sautéing.
The aim should be to use enough to cover the pan you are using, so if you use a bigger pan, you use as much as you need to cover the pan. , If your recipe calls for 2 tsp. (12.2 g) of salt, you now need 3 tsp. (18.3 g) of salt.
You may need to use a calculator to write down an accurate measurement. , This includes curry powders, garlic powders and fresh hot peppers. , If a sauce has alcohol in it, you may want to only increase it by
1.25 times. , Try to avoid “eyeing it” and pouring based on instinct, if you are doubling the recipe for the first time. , To rise properly, you need 1/4 tsp. (1.15 g) of baking soda per cup (125 g) of all-purpose flour.
If you now need 4 cups (500 g) of all-purpose flour, your baking soda measurement should be 1 tsp. (4.6 g).
Include extra baking soda, approximately 1/4 tsp. to 1/2 tsp. per cup of acidic ingredient.
If your recipe calls for yogurt, buttermilk, vinegar or lemon juice, you will need slightly more baking soda to neutralize the acidity.
If both baking powder and baking soda are in the recipe, it usually means there is an acidic ingredient that needs to be neutralized. , To rise, you need
1.25 tsp. (4.44 g) of baking powder per cup (125 g) of all-purpose flour.
If you have 4 cups of flour (500 g), you need 5 tsp. (17.77 g) of baking powder.
About the Author
David Diaz
A seasoned expert in lifestyle and practical guides, David Diaz combines 4 years of experience with a passion for teaching. David's guides are known for their clarity and practical value.
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