It seems like, as long as the proportion of ingredients to one another is the same, any recipe could be doubled. But some recipes don't work when doubled - why not?
2006-12-04 13:39:37 · 4 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Most times, the problem is the change in cooking time/temperature, caused by the fact that the volume of ingredients has changed. You can sometimes adjust by changing your cooking temperature, but that won't always do the trick.
Generally, the more complex a recipe is, in terms of the chemical reactions that occur, the less likely it can be successfully doubled.
Fudge and candy recipes usually cannot be doubled, because they have to cook and cool at precise rates, and doubling the recipe can mess that up. Recipes with leavening agents can also be tricky to double. I have a great recipe for a sponge cake that can't be doubled, so when I make it, I have to make it in three different batches. It's a paiin, but worth it!
2006-12-04 13:53:53 · answer #1 · answered by Bellatrix Black 2 · 1⤊ 0⤋
What recipes are you trying to double?
Baking recipes can normally be doubled. You have to make sure you measure by WEIGHT on every ingredient.
Any recipe that contains chili or hot pepper can be doubled, but NOT the hot chile pepper. If you double that, you will have serious problems.
Some recipes can be doubled, but if you put it in a double big pan, it won't cook right. It has to be cooked in the pan recommended in the recipe.....not in a pan twice the size.
Without knowing the recipe that failed, it is hard to know what went wrong.
2006-12-04 13:52:30 · answer #2 · answered by gg 7 · 0⤊ 0⤋
Its the Physics /// proportions may be the same on the ingredients however the stove/oven and pan/pot size and dimension and cooking times make it that way
2006-12-04 13:49:24 · answer #3 · answered by Steve 4 · 0⤊ 0⤋
good question. i will check later for the answer.
2006-12-04 13:41:43 · answer #4 · answered by Cister 7 · 0⤊ 2⤋