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Easy Paleo Gluten Free Recipes - Wellness - Truth

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Weekly Meal Plan – Double a Recipe

JT  11 Comments

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Have you ever wanted to double a recipe? Maybe you have tried and not had the best results. We used to think that in order to double a recipe that all anyone had to do was double all of the ingredients. Oops. We would highly recommend against doubling the amount of cayenne pepper in a burger recipe, especially if it was spicy to begin with! There are some online calculators for the job too, just make sure you read all the tips first.

Doubling a recipe isn’t as simple as doubling the ingredients, click here to make sure you don’t fail!

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How to Double a Recipe

So when you want to double a recipe, there is no single rule that will work. With that being said, here are some tips to make sure your recipe goes as smooth as possible.

  • Do the calculations before you begin to cook. Never calculate the doubled measurements while you are preparing the recipe. Always calculate the new measurements and write them down before you start to cook as it can be a tricky and time-consuming task.
  • Double the ingredients. If an ingredient is measured in weight, multiply the weight by 2. If an ingredient is measured in measuring spoons or cups, multiply the measurement by 2.
  • Be precise. Measurements need to be precise when doubling ingredients. A food scale will give the most precise measurements.
  • Meats, produce, eggs, stock/broth, and water. Always multiply by 2 the original amount called for in a recipe to calculate the new amount in the doubled recipe.
  • Increasing salt, pepper, dried herbs, and spices. Multiply by 1.5 the original amount called for in a recipe to calculate the new amount in the doubled recipe. Then, adjust to taste and add more, if needed.
  • Increasing alcohol. Be sure to measure alcohol when increasing it instead of “eye-balling” in order to achieve an exact amount. As with dried herbs and spices, multiply by 1.5 the original amount called for in a recipe to calculate the new amount in the doubled recipe.
  • Be careful with spicy ingredients. Chiles, red pepper flakes, cayenne pepper, etc. are rarely doubled in recipes. Multiply by 1.25 the original amount in order to calculate the new amount in the doubled recipe. Remember that you can always add more heat, but you cannot take it away once added.
  • Fats. When sautéing or searing, use just enough coconut oil, butter, ghee, etc. to just cover the pan’s surface. When fat is an ingredient in the recipe mix, multiply the original amount by 2 to calculate the new amount in the doubled recipe.
  • Pan size. Either split the doubled recipe between two pans or use a larger size pan than what is called for in the original recipe. If using one larger pan, use a pan with the same depth as called for in the original recipe.
  • Temperature. Use the original cooking temperature called for in the recipe when using one larger pan. When cooking two pans at the same time, raise the temperature by 25 degrees from what was called for in the original recipe.
  • Cook Time. Rarely will the cook times be twice that of the original recipe. Check for doneness at the time called for in the original recipe and then check every 5 minutes until the recipe is completely cooked.
  • A word about baked goods. Paleo baking is a science, which makes it difficult to double. For this reason, when doubling a baked good recipe, it is best to prepare the recipe one batch at a time.

These are important tips to always have on hand in the kitchen. You never know when you will need to double a recipe, or even cut a recipe in half. With that being said, we made a printable guide for you to hang on your fridge or add to a scrapbook. Once you enter your email address the guide will be delivered to your inbox.

When doubling a recipe, be careful with your spicy ingredients. Very rarely do you need to double them.

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Monday

Paleo Banana Chocolate Pancakes from of A Girl Worth Saving

Spiralised Beetroot Noodle Salad from of The Foodie Teen

Lavender Lamb Loin Chops with Grilled Blood Oranges

Tuesday

Fennel and Spinach Soup from Healing Family Eats

Apple Dijon Burger

Wednesday

Greek Cauliflower Salad from Paleo Crumbs

Cannibal Pasilla Peppers

Thursday

Beef Noodle Soup with Shitake Mushrooms and Baby Bok Choy

Crockpot Hawaiian Pizza from FED + fit

Friday

Kale Banana-Berry Smoothie from Tasty Yummies

Easy Paleo Plantain Chips from Paleo Newbie

Creamy Baked Scallops

Saturday/Sunday

Waffle Cones with Vanilla Ice Cream

Homemade Magic Shell Ice Cream Topping from Delicious Obsessions

 

Interested in eating more healthy in 2019?

Listen to our friends over at Wellness Force Radio to learn about the “5 Must Have Nutrition Fundamentals”

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Category: Meal Plans

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Reader Interactions

Comments

  1. Deana McKenzie

    August 24, 2021 at 9:25 pm

    Thank you! Much needed and appreciated.

    Reply
  2. John Fiore

    June 30, 2021 at 1:56 pm

    Great help for a novice.. please send me the guide for doubling or cutting a recipe size

    Reply
  3. Helen Price

    December 31, 2020 at 3:53 am

    Please send me the double recipe guide.

    Reply
    • Edelza

      July 17, 2021 at 11:23 am

      Please email me the doubling a recipe. Thanks!

      Reply
  4. Aelene Drake

    September 11, 2020 at 9:56 am

    Please email the cutting or doubling a recipe

    Reply
  5. Tina

    August 23, 2020 at 7:04 am

    Nice article

    Reply
    • Tina

      August 23, 2020 at 7:05 am

      the article gives out information that the everyday cook doesn’t know, very nice.

      Reply
  6. Arabellabb @ Arabic & Western Cuisine

    October 29, 2019 at 6:42 am

    Hey dear, Thanks a lot for sharing such great stuff on how to double a recipe. I have got some very essential tips and ideas in your post. You have just noted an essential point, “Be careful with spicy ingredients. Chiles, red pepper flakes, cayenne pepper, etc. are rarely doubled in recipes. Multiply by 1.25 the original amount in order to calculate the new amount in the doubled recipe. Remember that you can always add more heat, but you cannot take it away once added”. I will for sure follow these tips at our world class Arabic Restaurant in Malaysia.

    Reply
  7. james

    June 5, 2017 at 12:48 am

    your recipes are the best of all for cooking. love it all the time keep it up.

    Reply
  8. Jerry Koch

    September 29, 2016 at 12:33 pm

    Your how to double recipes down load is very poor quality for printing do you have another option?

    Reply
    • George Bryant

      October 4, 2016 at 5:11 pm

      Sorry about the quality. We are looking into a solution for this.

      Reply

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