Food Science Sunday: Doubling recipes

Have you ever tried to double or triple a recipe and had it go horribly wrong?  Something is off about the texture, it doesn't cook right or rise enough or too much.  Maybe the spices in the soup are too powerful or there is too much liquid and your sauce doesn't thicken.  The reason is because to be truly accurate, you should first convert all your ingredients from measures into weights.  You need tables to help you with this.  One teaspoon of sugar weighs more than 1 tsp of baking soda.  Sugar is just heavier.  This online website could be helpful.  Click HERE.  You pick an ingredient (if they don't have the exact one, something similar will probably be fine) and put into the table whatever measure you have.  Then press convert and it will tell you all the conversions.  Take your weight and multiply it by the increase in recipe you desire (double or triple or even 1.5 or 2.5 are more accurate this way).  Then put your new weight in and convert it back to measurements.  I know it sounds like a lot of work, but it really can be helpful.  Especially when you are hosting a dinner or taking a large dish of something to an event.  I know for myself, I will definitely be using this tool more often!

~Here's to Healthy Eating