How to cut a recipe in half.
Learn how to scale down your recipes to reduce food waste and make solo cooking easier.
Cooking at home is a great way to save money, eat healthier, and experiment with new foods. However, most recipes are for two or more servings, leaving solo diners with tons of leftovers or a lot of food waste.
If you know how to correctly half a recipe, you can cut down on waste and make cooking for one easier and more economical.
Tips and tricks for cutting a recipe in half.
Cutting a recipe in half is, at a glance, a simple task. All you have to do is use half as many ingredients, right? Well, what about when a recipe uses odd-numbered measurements, such as three eggs or ¾ of a cup of broth? Recipe math can be tricky, so here are some common measurements and what they convert into when cut in half:
- ½ of 1 cup = ½ cup
- ½ of ¾ cup = 6 tablespoons
- ½ of 2/3 cup = 1/3 cup
- ½ of ½ cup = ¼ cup
- ½ of 1/3 cup = 2 tablespoons and two teaspoons
- ½ of ¼ cup = 2 tablespoons
- ½ of 1 tablespoon = 1 and ½ teaspoons
You can also use an excel sheet to do some of the conversions for you, then export it to a PDF so you can print it out and add it to your recipe book.
But what about whole ingredients like eggs? Well, the best and easiest way to divide an odd number of eggs is to crack all the eggs into a bowl, whisk them together, and use half of the mixture in your recipe (save the other half for later).
With practice, you’ll become a pro at pruning down recipes so you can feed as few or as many people as you want to with ease.
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