Q:How can I cut a recipe in half?
How can I cut a recipe in half?
A:The simplest method -- reducing all ingredients by half -- works for most recipes, particularly ones that don't require much precision or chemistry, like soups, stews, casseroles, and simple sauces. Example: If the recipe calls for one cup of a liquid or dry ingredient, reduce the amount to a half cup. (Be sure you're using liquid and dry measuring cups for the appropriate ingredients.) ORIGINAL (HALF) 1 cup (1/2 cup)3/4 cup (1/4 cup + 2 Tbl.) 2/3 cup (1/3 cup) 1/2 cup (1/4 cup) 1/3 cup (2 Tbl. + 2 tsp.)1/4 cup (2 Tbl.) 3 Tbl. (1 Tbl. + 1 1/2 tsp.) 2 Tbl. (1 Tbl.) 1 Tbl. (1 1/2 tsp.) When you're baking or preparing any dish that requires more precision to cook properly, you might have to convert the recipe based on the weight of the ingredients. Measuring by weight is more accurate than measuring by volume. For example, one cup of flour weighs approximately 4.25 ounces. To cut the recipe in half, you should weigh out 2.12 ounces of flour. Want to cut by more than half? If you know the end weight or quantity of a recipe you want to cut, you can also scale the ingredients using a simple conversion calculation. Example: The recipe makes eight cups of spaghetti sauce, but you only want to make three cups.
Step 1: Divide the new amount by the old (for example, 3 ÷ 8=.375)
Step 2: Multiply all ingredients in the recipe by the conversion number (in this case, .375). EGGS: If the cut recipe requires less than one large egg, beat the egg until the yolk and white are blended. Let the bubbles settle, then measure out two tablespoons. SALT, PEPPER & SPICES: Use a scant half of the original amount when measuring seasonings for a recipe you cut in half, then adjust seasonings to taste. (It's easier to add than to subtract.)TEMPERATURE: Use the original temperature recommended in the recipe.TIME: Cooking time will not be exactly half the time listed in the recipe. It is usually more than half. Example: If the original recipe says to bake for one hour, the actual cooking time for the smaller recipe might be around 40 to 45 minutes.
The simplest method -- reducing all ingredients by half -- works for most recipes, particularly ones that don't require much precision or chemistry, like soups, stews, casseroles, and simple sauces.
Example: If the recipe calls for one cup of a liquid or dry ingredient, reduce the amount to a half cup. (Be sure you're using liquid and dry measuring cups for the appropriate ingredients.)
ORIGINAL (HALF) 1 cup (1/2 cup)3/4 cup (1/4 cup + 2 Tbl.) 2/3 cup (1/3 cup) 1/2 cup (1/4 cup) 1/3 cup (2 Tbl. + 2 tsp.)1/4 cup (2 Tbl.) 3 Tbl. (1 Tbl. + 1 1/2 tsp.) 2 Tbl. (1 Tbl.) 1 Tbl. (1 1/2 tsp.)
When you're baking or preparing any dish that requires more precision to cook properly, you might have to convert the recipe based on the weight of the ingredients. Measuring by weight is more accurate than measuring by volume. For example, one cup of flour weighs approximately 4.25 ounces. To cut the recipe in half, you should weigh out 2.12 ounces of flour.
Want to cut by more than half? If you know the end weight or quantity of a recipe you want to cut, you can also scale the ingredients using a simple conversion calculation.
Example: The recipe makes eight cups of spaghetti sauce, but you only want to make three cups.
- Step 1: Divide the new amount by the old (for example, 3 ÷ 8=.375)
- Step 2: Multiply all ingredients in the recipe by the conversion number (in this case, .375).
EGGS: If the cut recipe requires less than one large egg, beat the egg until the yolk and white are blended. Let the bubbles settle, then measure out two tablespoons.
SALT, PEPPER & SPICES: Use a scant half of the original amount when measuring seasonings for a recipe you cut in half, then adjust seasonings to taste. (It's easier to add than to subtract.)
TEMPERATURE: Use the original temperature recommended in the recipe.
TIME: Cooking time will not be exactly half the time listed in the recipe. It is usually more than half. Example: If the original recipe says to bake for one hour, the actual cooking time for the smaller recipe might be around 40 to 45 minutes.
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FAQs
If you're sautéing or searing a halved recipe, keep the heat and cook time the same but size down your pan. If you're cooking a halved recipe in the oven, keep the oven temperature the same but size down your cooking vessel and reduce the cook time by 1/3 — but check on it as you go.
Would the cook time on the recipe need to be cut in half if the recipe were to be cut in half? ›
If the original recipe calls for a large pan or dish, using a smaller one can help ensure proper cooking or baking of the scaled-down portion. Pay attention to cooking time. Halving a recipe may affect the cooking time, especially for baked goods or dishes that require specific cooking durations.
When cutting a recipe in half Which of the following do you never cut in half? ›
Cooking and baking times are a little tricker to predict when cutting down a recipe. Do not cut the cooking time in half just because your recipe is halved. However, you may need to reduce it slightly.
When a recipe calls for three eggs and I want to half the recipe? ›
If a recipe calls for 3 eggs and you want to divide the recipe by 1/2, you'll need 1 1/2 eggs. The "one" part is easy—it's right there at your fingertips. The 1/2 egg can be measured out by whisking another egg and using only 1/2 of it, or by using 2 tablespoons.
Can you cook something halfway then cook it later? ›
Mar 23, 2023
Never brown or partially cook meat or poultry to refrigerate and finish later because any bacteria present would not have been destroyed. It is safe to partially cook meat and poultry in the microwave or on the stove only if the food is transferred immediately to the hot grill to finish cooking.
How do you adjust baking time for smaller portions? ›
Start by shaving off about 20 percent of the bake time and start checking for doneness from there. Again, this is less important for treats like cookies or muffins that are baked in individual portions; it doesn't matter that there are only 3 cookies on your rimmed baking sheet rather than 6 or 8.
Why do so many recipes bake at 350? ›
Here's what I mean: Putting something in a hot oven sets off a series of chemical reactions that turn gooey dough into a fluffy bread or sheets of puff pastry into golden, flaky pastries. A temperature around 350 degrees F is hot enough to complete a lot of these steps quickly.
What happens if you cook half and half? ›
Can you boil half and half? No: there isn't enough fat for the mixture to stay hom*ogenized, and you'll end up with curdles. It's best to add the half and half as the last ingredient when your soup or sauce is finished. Then heat it gradually to a simmer to ensure that the half and half doesn't curdle.
What does it mean to reduce by half in a recipe? ›
When the liquid in the pot is the same height as your halfway mark, you've reduced that liquid by half.
What two ingredients are you combining when a recipe says to cut in? ›
Most bread recipes that call for flour and butter ask that you “cut in” the butter or combine the two ingredients with a pastry blender or cutter. Pastry blenders can be found in any kitchen store, but using two knives works just as well. You may also choose to use a food processor, but be careful not to over-blend.
Breaking everything down into tablespoons and teaspoons makes dividing measurements a little easier and helpful to know what cup measurements are made of. Break out your kitchen scale and your calculator because the easiest way to divide a recipe in half is to weigh it then divide.
When halving a recipe with one egg? ›
To measure out half a large egg, the standard size for baking, crack it into a small bowl, whisk it until it's uniform in color, and measure out 2 tablespoons. Add the 2 tablespoons to your recipe and refrigerate the remainder for another use; it will keep for up to 2 days.
What happens if you only have 2 eggs instead of 3? ›
Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.
What if recipe calls for 2 large eggs and I only have medium? ›
Two large eggs: If your recipe requires two large eggs, you can substitute two eggs of either medium, extra-large or jumbo size. The only amount adjustment necessary is if you have small eggs instead, in which case, you should use three.
Does half the weight mean half the cooking time? ›
For half of a recipe involving meat or vegetables, the cooking time will usually be a little more than half. When in doubt, weigh it. If there is an ingredient that is difficult to cut in half, use a food scale to weigh it. Measure the ingredient in full and cut the full measurement in half for your recipe.
Does half-and-half curdle when cooked? ›
Can you boil half and half? No: there isn't enough fat for the mixture to stay hom*ogenized, and you'll end up with curdles. It's best to add the half and half as the last ingredient when your soup or sauce is finished. Then heat it gradually to a simmer to ensure that the half and half doesn't curdle.
Does it take longer to cook 2 things in the oven? ›
The exact impact on cooking times varies from dish to dish, but generally cooking multiple dishes at once can lead to longer cooking times. No matter how many dishes you plan to cook, be sure to leave at least 3 inches of space between each dish and the walls of the oven, or other dishes, to allow for proper airflow.
What is half of 1 ⁄ 2 cup? ›
Half of 1 cup is 1/2 cup, half of 1/2 cup is 1/4 cup, and half of 2/3 cups = 1/3 cup.
