Here are guidelines for doubling or tripling ingredients:
- When preparing dishes with beef or pork in a larger unit, browning the meat in a skillet before adding to the slow cooker yields the best results; the meat will cook more evenly. Roasted meats, chicken, and turkey quantities may be doubled or tripled, and seasonings adjusted by half. Caution: Flavourful spices such as garlic and chili powder will intensify during long slow cooking. Add just 25 to 65 percent more spices as needed to balance the flavours. *Note: You may also want to refer to Cooking Tips in the Hints & Tips Section of the web-site.
- When preparing a soup or a stew, you may double all ingredients but liquids, seasonings, and dried herbs. Increase liquid volume by half, or as needed. The slow cooker lid collects steam, which condenses to keep foods moist and maintain liquid volume. Do not double thickeners, such as cornstarch, at the beginning. You may always add more thickener later if needed. *Note: You may also want to refer to Cooking Tips in the Hints & Tips Section of the web-site.
- When preparing baked goods or cheesecakes, it is best to simply prepare the original recipe as many times as needed to serve more people.