Converting Small Recipe Into Larger One

Scaling up a recipe isn't usually an exact doubling. Some parts of the recipe may not need to be increased proportionally. For example, when making a chili, you probably brown onions in a little oil at the beginning. You don't necessarily need to quadruple the amount of oil used even if quadrupling the amount of onions. The point of the oil is to keep the onions from sticking, to allow them to caramelize/brown instead of just steaming.

Ditto for certain spices....quad the amount of cumin or hot pepper/chili may not be necessary, as a larger pot will cook for a longer time and thus an oil soluble flavor like cumin and will have more time to infuse the meat, etc. So I'd undershoot the seasoning a bit at the beginning and then correct it, tasting as you go.

I do a roast recipe that is very simple and good. I did it in Destin one time for a large group of people and doubled EVERYTHING and it wasn't nearly as good. The roast(s) were literally floating in all the liquid. The juices did not combine with the mix to make a good gravy like it normally would. It was edible but that was all you could say for it.

Another one I had almost done the same thing with just a couple weeks ago was Knorr creamy garlic shells.


I love this with steak (no matter how it is cooked), grilled chicken or by itself. I had some people over and used 1 1/2 and not double of the ingredients - water, milk, butter for two packages. It turned out great (normal) if I had doubled every thing I think it would have ruined the noodles trying to get them to the desired thickness.

Chili may not be the same way though.