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Volume II
November 7, 2006

To Double or Not To Double?
By Amy Hunt

Cook'n will automatically adjust recipe serving sizes to help you feed a larger crowd. However, Cook'n's calculation is a mathematical one which does not take several factors into account.

For example, not all ingredients need to be multiplied. Fat needed for sautéing need not be multiplied, as long as you have a proper amount to cover the bottom of the pan.

If you double a recipe, do not double the salt and other spices or you will have too much! Taste test these spices to get it just right.

Cooking times may not necessarily need to be multiplied by the same factor as the recipe ingredients. Some dishes may take less than double time and some may take even more, depending on the size of the dish. Use an instant-read thermometer to be sure foods are cooked thoroughly.

You may expect that a recipe designed to serve four will serve sixteen when quadrupled, but it will most likely serve more.

Also, avoid multiplying by an odd number. For some odd reason, they just don't turn out as well. Division usually works well on those recipes that are too large for your purposes. I hope this helps you avoid some of the measuring madness!

If you have any additional doubling tips that you'd like to add, please post them on the Cook'n Club Forum (if you're a Cook'n Club Member)...or e-mail them to

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