Here's How You Can Easily Double A Recipe

It's not science but you do have to heed these tips when doubling a recipe.

IMAGE Michael Angelo Chua

All recipes can be cut in half just like it can be doubled. Many people have probably tried to do this and sometimes it works, sometimes it doesn't. There's a reason why some recipes are easier to cut or double than others and it all depends on a few key things. 

Cutting a recipe in half is easier to do than doubling a recipe. That's because the recipe is written in such a way that everything can be cut to some degree. However, doubling a recipe to serve more people than it was intended to feed can be trickier. Here's why: some ingredients should not be doubled. 

When it comes to recipes, there is a certain amount of science in its creation. There is the proportion of ingredients to each other that need to be respected and when you double a recipe, those perfectly balanced proportions can be thrown off.

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Need help? Here's what you should do and know when doubling a recipe:  

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1 Write it down.

The biggest mistake people do when doubling a recipe is not writing down the recipe. While you don't need to write the entire recipe down, you should first remove the mistake of adding too little or too much of an ingredient. The only way you can do that if you're following a recipe is to write it down. 

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Make a quick outline of the ingredients you will need to double which brings us to the next step. 

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2 You can double the amount of meat and vegetables. 

When you write down your doubled recipes, double the meat and hardy vegetables. Make it four potatoes and carrots instead of just two. Use the entire large turnip or singakamas if you want so there are no leftover chunks of unused portions. Use a full kilogram of beef chunks instead of just half. 

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Just remember to what degree you increase your meats and vegetables so you can use that knowledge in the next few steps. That means if you double or even triple the amount of meat, you will have to increase the amount of another ingredient or more later to a simliar degree. 

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3 Use a bigger pot or pan. 

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Since you're making a bigger batch of your recipe, remember to use a bigger pot or pan, too. It just won't work if you double your recipe only to realize you do not have a pot big enough to handle all that extra food.   

4 Have extra sauce ingredients. 

Once you know how much you are making, you can adjust your other ingredients, too. If you're making a sauce, you may have to increase the amount but only to 1.5x only instead of a full 2x. That's because you almost always make more sauce than you need for most recipes.

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You should be cautious about seasonings, too. Adding double the amount of herbs, spices, and especially salt can result in an overly flavorful and salty dish. Instead, add the original amount and then add more after tasting. Better yet, season to taste. 

Remember that you can always easily add more seasonings to a dish, but it's harder to try to remove it.   

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5 Add just enough water. 

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When simmering a dish, you can double the amount of water but what we suggest instead is to add just enough water to cover your food. Letting your food swim in water when it's not a soupy dish can mean an overly watery dish when it shouldn't be. This is perfect advice for cooking stews and braises. Just like seasonings, you can always add more water as needed while you cook.  

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6 Cooking time may increase significantly. 

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Since you doubled ingredients, you should also take in account that the dish will cook for quite a bit longer than normal. A menudo or kaldereta recipe that usually takes 30 minutes or an hour to cook may now take double that time or even more, depending on how much more you added. 

Take this into account when cooking so you know how long you'll need to wait for it to be cooked. 

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7 Add greens when reheating or ready to eat. 

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Hearty vegetables like potatoes, carrots, labanos, and other hard vegetables take time to cook but unlike these vegetables, leafy greens take seconds to minutes to cook! That's why these are ingredients are the ingredients you should leave out until the last second. Those pechay, kangkong, basil, spinach, and other leafy greens that include herbs should be bought only when you are ready to reheat or cook the meal.  

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8 Freeze the meals and leftovers properly.  

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You've cooked and prepped your meals, and portioned these into reusable food containers. Time to place these in the refrigerator or the freezer. Just like proper meal planning, store these meals you will eat properly.  

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