Cookwithfem Q&A

Cookwithfem Q&A

Recent questions tagged doubling recipe

by cookwithfem (602k points) in scaling recipes asked Jun 11 3 views

When doubling a recipe for dough or batter (like cookies or bread), is it better to mix the doubled quantity all at once or to make two separate batches? What factors (such as mixer capacity or thorough mixing) influence this decision?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 4 views

Why is it advised to start checking for doneness at the original recipe’s time when you’ve increased the recipe size, and then monitor closely (perhaps in short intervals) rather than just assuming it will take much longer?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 4 views

Does doubling a recipe mean you need to bake or cook it for twice as long? How should you adjust the cooking or baking time for a recipe that has been scaled up in volume or thickness?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 6 views

When doubling a recipe that bakes in a pan (for example, a brownie recipe for an 8x8-inch pan doubled to fit a 9x13-inch pan), how do you determine the right pan size or whether to use two pans, and what guidelines help ensure even cooking?

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by cookwithfem (602k points) in scaling recipes asked Jun 11 3 views

When doubling a recipe, why is it recommended to start by increasing herbs, spices, and salt by about 1.5 times (rather than a full 2 times) and then adjust to taste, instead of automatically doubling those ingredients?

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