Wednesday, November 21, 2012

Kitchen Tip - Cutting a Recipe in Half

Sometimes I like to cook in large quantities. Sometimes I don't. So for my own benefit, I compiled a list of measurements to use when I'm halving a recipe. Here it is:

Original        Half

1 cup              1/2 cup

3/4 cup           1/4 cup plus 2 TBSP

2/3 cup           1/3 cup

1/2 cup           1/4 cup

1/3 cup           2 TBSP plus 2 teas

1/4 cup           2 TBSP

3 TBSP          1 TBSP plus 1 1/2 teas

2 TBSP          1 TBSP

1 TBSP          1 1/2 teas

*Note - if your original recipe calls for one egg, just beat an egg, then scoop out 2 TBSP.

Also, if you're using a smaller pan with smaller quantities, you'll need to reduce your cooking time, too. Leave the temperature the same, but check for doneness often. Then make a note on your recipe about the correct cooking time for a halved recipe. It will come in handy later.

There, now isn't that handy? I mean, we can all figure out half of one cup or half of half a cup, but those thirds can be tricky!

This is part of my eclectic collection of measuring cups and spoons!

I'm linking this kitchen tip with Works for Me Wednesday at We are THAT Family.

No comments:

Post a Comment