Culinary Tips From Chef Raven

 Doubling a Recipe

When baking for a larger group, never take a tried and true recipe and double or triple it. Just make the regular recipe and then make it again (and again if necessary). Baking is a complex chemical process and it just doesn't pay to mess with something that already works.

If you want to double a recipe such as a pasta salad, or cole slaw you may not need to double all of the ingredients. Double the base ingredient such as the pasta, or cabbage but when it comes to the seasonings, oils and vinegars, try increasing their amounts by just 1 1/2 times and then go by taste.

--- © Chef Raven

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