Difference between revisions of "Double a Recipe"
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#Leave alcohol-based ingredients, such as sherry, wine, beer and spirits to the special ingredients section. Alcohol has a stronger flavor and will become too concentrated if doubled. | #Leave alcohol-based ingredients, such as sherry, wine, beer and spirits to the special ingredients section. Alcohol has a stronger flavor and will become too concentrated if doubled. | ||
#Consider ingredients like soy sauce, Worcestershire sauce and other concentrated sauces to be seasonings. You will use a different ratio with these in order to get the measurements right. | #Consider ingredients like soy sauce, Worcestershire sauce and other concentrated sauces to be seasonings. You will use a different ratio with these in order to get the measurements right. | ||
| − | #Double the amount of butter or olive oil that is called for in a recipe mix. 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. <ref> http://www.myrecipes.com/how-to/cooking-questions/how-to-double-a-recipe-00420000013236/</ref> | + | #Double the amount of butter or olive oil that is called for in a recipe mix. 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. <ref name="rf1"> http://www.myrecipes.com/how-to/cooking-questions/how-to-double-a-recipe-00420000013236/</ref> |
=== Increasing Seasonings === | === Increasing Seasonings === | ||
#Multiply your spices, like salt, pepper and cinnamon, by 1.'''5 times the original recipe.''' 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. | #Multiply your spices, like salt, pepper and cinnamon, by 1.'''5 times the original recipe.''' 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. | ||
| − | #Increase chili peppers and other hot spices by 1.'''25 times the original recipe.''' This includes curry powders, garlic powders and fresh hot peppers. <ref | + | #Increase chili peppers and other hot spices by 1.'''25 times the original recipe.''' This includes curry powders, garlic powders and fresh hot peppers. <ref name="rf1" /> |
#Increase salty, peppery and concentrated sauces by 1.'''5 times the original amount.''' If a sauce has alcohol in it, you may want to only increase it by 1.25 times. | #Increase salty, peppery and concentrated sauces by 1.'''5 times the original amount.''' If a sauce has alcohol in it, you may want to only increase it by 1.25 times. | ||
=== Increasing Special Ingredients (The Exceptions) === | === Increasing Special Ingredients (The Exceptions) === | ||
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#*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. | #*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. | #*If both baking powder and baking soda are in the recipe, it usually means there is an acidic ingredient that needs to be neutralized. | ||
| − | #Recalculate your baking powder quantity. 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. <ref> http://www.thekitchn.com/make-it-double-best-tips-for-making-double-batches-of-muffins-cookies-breads-180249</ref> | + | #Recalculate your baking powder quantity. 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. <ref name="rf2"> http://www.thekitchn.com/make-it-double-best-tips-for-making-double-batches-of-muffins-cookies-breads-180249</ref> |
== Tips == | == Tips == | ||
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== Warnings == | == Warnings == | ||
| − | *Avoid doubling batches of canned goods. Products like jam and pickles use exact ingredients and cooking times to get the product to the right consistency and flavor. Cook in batches with the original recipe. <ref> http://foodinjars.com/2011/01/canning-101-why-you-shouldnt-double-batches-of-jam/</ref> | + | *Avoid doubling batches of canned goods. Products like jam and pickles use exact ingredients and cooking times to get the product to the right consistency and flavor. Cook in batches with the original recipe. <ref name="rf3"> http://foodinjars.com/2011/01/canning-101-why-you-shouldnt-double-batches-of-jam/</ref> |
== Things You'll Need == | == Things You'll Need == | ||
