Doubling recipes

Want to double a recipe? Here’s how to avoid the traps that ruin their taste.


weight of ingredients

Weight of ingredients
When you multiply quantities in a recipe, if possible, measure by weight (ex., grams, pounds), not volume, (ex., ml, cups). You’ll have the proper measurements that create a recipe that tastes the same.


Spices, herbs and seasoning

Spices, herbs and seasoning
When doubling recipes, you should put 150% of the required amounts. Putting the twice amount can ruin a recipe. Simply adjust the taste afterward.

Cooking liquid
If the meat is cooked slowly in a broth, put 150% of the required liquid. If it’s still not enough liquid, add more. You won’t dilute the taste this way.


cooking liquid

bread and pastries

Bread and pastry
Be careful here. You should make a recipe twice, not double it. Multiplying can change the recipe’s chemistry. Everything is accounted for in this very precise discipline, so ingredients react properly in their interaction with each other. Changing quantities can break the balance. If you’re still willing to take a chance, it’s important to mix ingredients well. If you use a bread machine (or something similar), make sure it can hold the entire ball of dough.

Cooking desserts
When doubling recipes, try to put the batter in two moulds that are about the same size as indicated in the original recipe or in a mould that’s twice the size. The cooking time is longer, but be careful: it’s not twice as long. To avoid burning the dessert, check on it often during baking.


cooking desserts

Cooking meat

Cooking meat
When cooking meat, rely on the internal temperature. Although there are charts that have adapted the cooking time according to the weight of the meat, temperatures vary from one oven to another. Insert a thermometer into the centre of the meat to test the temperature so you don’t end up with a piece of meat that’s too dry or not cooked enough.


Make a note of the quantities before starting. This will help confirm if you made a mistake or forgot to measure properly.

If you have any doubts, ask the author of the recipe for help when it comes to multiplying it

ingredient not to double

Don’t double ingredients

Baking powder, baking soda, salt, pepper, oil (for browning) and alcohol.