Doubling a recipe doesn't seem like a difficult thing to do by multiplying all the ingredients twice. Most chefs recommend duplicating the original recipe or carefully adjusting the seasoning, developer and alcohol to maintain a balance of flavours. In fact, if you're learning how to duplicate a recipe, you'll have to use slightly different ratios to get your cooking to taste just right.
Step
Part 1 of 5: Separating the Ingredients
Step 1. Write each ingredient on a piece of paper
Chefs don't recommend keeping a recipe in your head. You must first note the amount you need.
If you have a photocopier, you can copy the original recipe and jot down the margins, so you have clues next to the ingredients
Step 2. List all vegetables, flour and meat products in 1 column
Write the seasonings in another column and the liquid ingredients in another column. Finally, write down the developer and alcohol in the last column.
Step 3. Write "Multiply 2" above the main ingredients column and above the liquid column
Write "Multiply 1, 5" above the spice column, excluding chili. Place the chilies in the last column along with any tough ingredients, such as the developer and alcohol.
Step 4. Complete the calculations below, then double-check your ingredient list in the original recipe to make sure you've included everything
Rewrite your ingredients in the form of a list based on the "doubles" you have calculated.
Part 2 of 5: Doubling the Main Ingredients
Step 1. Double the sum of all vegetables and fruits
This will make your recipe bloated. Write the new amount in the first column.
Step 2. Multiply the 2 flour ingredients in the recipe
You'll change the ingredients later, depending on the amount of flour you're using. Write down the amount of new flour you need.
Step 3. Double the amount of meat you have to buy
Keep in mind that cooking larger cuts of meat may take longer. Write the new amount in grams.
Step 4. Double the number of eggs you will use exactly
Part 3 of 5: Doubling the Liquid Ingredients
Step 1. Multiply by 2 the amount of water you use
Write the result in the liquid column. If you needed 2 cups of water, now you need 4 cups.
Step 2. Double use the ingredients
Write the result of the calculation in the liquid column.
Step 3. Set aside alcohol-based ingredients, such as sherry, wine, beer and spirits into the special ingredients section
Alcohol has a stronger taste and will be too concentrated if the amount is doubled.
Step 4. Consider ingredients such as soy sauce, Worcestershire sauce and other concentrated sauces to classify as condiments
You'll need to use different ratios of these ingredients to get the right measurements.
Step 5. Double the required amount of butter or olive oil in a recipe mix
However, don't double the amount of olive oil or butter you use in a frying pan. The goal is to use a sufficient amount to cover the pan you are using. So if you're using a large pot, use as much as you need to cover the pan.
Part 4 of 5: Adding Seasoning
Step 1. Multiply the spices, such as salt, pepper and cinnamon, by 1.5 times the original recipe
If your recipe calls for 2 tsp. (12.2 g) salt, now you need 3 tsp. (18.3 g) salt. You may need to use a calculator to calculate it accurately.
Step 2. Multiply chilies and other hot spices by 1.25 times the original recipe
These include curry powder, garlic powder and fresh chili.
Step 3. Multiply the salty, spicy and concentrated sauces by 1.5 times their original amount
If a sauce contains alcohol, you can multiply it by 1.25 by the original amount.
Part 5 of 5: Adding Special Ingredients (Exceptions)
Step 1. Use 1.5 times the amount of alcohol in the recipe
Avoid the action of simply "going down" and pouring in on instinct, if you're duplicating a recipe for the first time.
Step 2. Recalculate your amount of baking soda
To raise the amount properly, you need 1/4 tsp. (1.15 g) baking soda for one cup (125 g) all-purpose flour. If you need 4 cups (500 g) of all-purpose flour, you will need 1 tsp of baking soda. (4.6 g).
- Include additional baking soda, about 1/4 tsp. to 1/2 tsp. for one cup of tamarind. If your recipe calls for yogurt, buttermilk, vinegar or lemon juice, you'll need a little more baking soda to neutralize the acidity.
- If your recipe calls for baking powder and baking soda, that usually means there's an acid that needs to be neutralized.
Step 3. Recalculate your amount of baking powder
To increase the amount, you will need 1.25 tsp. (4.44 g) baking powder for one cup (125 g) all-purpose flour. If you have 4 cups of flour (500 g), you will need 5 tsp. (17.77 g) baking powder.
