Originally Posted by DrCube
I cook a lot, and the only time sticking with the exact proportions listed in the recipe is important is for pastries and baked goods. And maybe you want to be careful with certain overpowering spices and herbs.
But otherwise, does it really matter whether you've got 1 pound of chicken or 2 in your rice? Does it really matter if you use 2 pounds of hamburger in your Hamburger Helper? Will it ruin your stew if you put some extra potatoes and onions in there? No, no and no.
Exactly. Recipes aren't a chemistry experiment. Even baked goods are not quite as precise as people like to make them out to be (although a little variance here and there will make a difference in the final product. It'll still be edible and good--just a bit different. For absolute consistency, weighing is key.) For something like this, as posters have said above, you can be off by a factor of two or more and you'll get a fine product.
The key is, use and trust your senses. Does it look right? Does it taste right? If so, then it's right. If not, adjust.