It seems that when you double a recipe, you should not put in as much liquids. I am going to be doubling my greenbean casserole recipe for Christmas, and I don't want to flood it and mess it up! :)
Thanks!
2006-12-22 10:44:32 · 3 answers · asked by Kim S 3 in Food & Drink ➔ Cooking & Recipes
Well, I don't have a wise guy answer like some folks, but here's something to keep in mind.
Not all ingredients should be dooubled!! ie: Do not double salt amounts. If a recipe calls for a teaspoon, doubling would call for 1-1/2 tsps. Same with baking powder, baking soda, and many other spices. Doubling in most cases will cause the ingredient to become over powering.
Pete
Recipes?
http://tinyurl.com/yyrfpv
2006-12-22 14:07:20 · answer #1 · answered by Anonymous · 1⤊ 0⤋
instead of using canned green beans, use the frozen variety. just thawed out then you can double the recipe with out the mess maybe add just a little water to them
2006-12-22 18:51:00 · answer #2 · answered by marquie 5 · 0⤊ 1⤋
x2 its that simple, dont wanna hear this garbage about ohh too much liquid, if you are any sort of cook you should be able to work out what double means. 2cups o water x2 = 4cups o water, its a real easy concept to grasp.
2006-12-22 19:05:50 · answer #3 · answered by mickattafe 3 · 0⤊ 2⤋