Many home cooks are disappointed when they find the perfect recipe and find that the original yield is twice as much as necessary. However, most recipes can be split in half, so you can still make that perfect recipe without worrying about wasted food.
Step
Part 1 of 3: Basic Procedure for Splitting Recipes in Two
Step 1. Look at the recipe first
For any recipe, the first thing you should do is read the ingredients list and directions thoroughly and carefully. By doing this, you'll know which ingredients need to be properly divided and which ones are less important. You will also learn when each ingredient will be used and whether there are any that need to be further divided during the preparation process.
Step 2. Cut each ingredient in half
Look at the ingredients list and divide each required ingredient in half. Use half the amount of all the ingredients, and for the other ingredients, cut them in half.
- For the whole material, it is enough to divide it in half. For example, a recipe that originally required 2 apples would only need to use one apple after dividing by half. The original recipe calls for 1 apple, only using half an apple after dividing it in half.
- If the ingredients are measured in weight, divide the weight in half. For example, if the original recipe calls for 1 lb (450 g) of beef, use only lb (225 g) of beef after dividing in half.
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When dividing a size in half, use the following instructions:
- 2 tablespoons (30 ml) rather than 1/4 cup (60 ml)
- 2 tablespoons and 2 teaspoons (40 ml) rather than 1/3 cup (80 ml)
- 1/4 cup (60 ml) rather than 1/2 cup (125 ml)
- 1/3 cup (80 ml) rather than 2/3 cup (160 ml)
- 6 tablespoons (90 ml) rather than 3/4 cup (185 ml)
- 1 and 1/2 teaspoons (7.5 ml) rather than 1 tablespoon (15 ml)
- 1/2 teaspoon (2.5 ml) instead of 1 teaspoon (5 ml)
- 1/4 teaspoon (1.25 ml) rather than 1/2 teaspoon (2.5 ml)
- 1/8 teaspoon (0.625 ml) rather than 1/4 teaspoon (1.25 ml)
- 1 pinch rather than 1/8 teaspoon (0.625 ml)
Step 3. Be careful with the spices
Reduce carefully when halving the amount of spices. Instead of using exactly half of it, you may want to consider using only half of it, especially if the spices are easier to adjust later. It's usually better to need more seasoning than most spices.
Step 4. List any replacements you may need
If you don't have a particular ingredient listed in the recipe or don't want to use it for some reason, you may need to replace that ingredient with something similar. Determine how many other ingredients you will need to match the full amount of the original ingredients. After that, divide the full number of substitutes in half.
Step 5. Rewrite the recipe for your own convenience
It's easier to rewrite the recipe from scratch, including the list of ingredients and directions. It's easier to view an adjusted version of a recipe than it is to try to remember the corrections you made when viewing the original unadjusted version.
- When rewriting a recipe, you should pay special attention to the measurements mentioned in the instructions. For example, the original recipe might call for 2 teaspoons (10 ml) of salt, and half of the salt is used at the end. That way, one part of the instruction will read “Use 1 teaspoon (5 ml) of salt” and the next part will say “Use the remaining salt.” When rewriting the first sentence, make sure you rewrite it to reflect half the original amount, or “Use teaspoon (2.5 ml) of salt.”
- Also make any necessary cooking time or pan size changes when you rewrite the recipe. See the section of this article called “Additional Considerations” for more information.
Part 2 of 3: Problem Ingredients
Step 1. Divide the eggs
Eggs are one of the most difficult nutritional ingredients to split in half, but if you need to divide an odd number of eggs, you can do so without too much trouble. Crack a whole egg into a measuring cup and beat lightly, until the yolks and whites are well combined. Then, measure in half to use in your recipe.
- When measuring half an egg over a full amount, first measure how many tablespoons (millimeters) it is equal to the beaten egg. After doing that, measure out half the original amount and add it in your recipe.
- A large egg usually equals 3 tablespoons (45 ml) of beaten eggs, so you can keep this in mind if you don't want to crack more eggs than necessary and want to calculate an approximate number beforehand.
- Alternatively, you can use an egg substitute or a carton of "beaten" eggs instead of whole eggs. Follow the directions on the carton to determine how much you will measure for a whole egg and how much for a half egg.
Step 2. Grind all the spices
If a recipe calls for whole berry herbs or other whole spices that are difficult to divide, you will need to pound the full amount using a mortar and pestle. Once this is done, measure the full amount and divide it in half. Use half this amount for your new recipe.
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If you know how much ground spice equals a specific spice whole, you can buy it and use the powder form from scratch instead of having to grind everything by hand. You may need to look up this information online or in a cookbook, but some common examples are:
- 1 anise is equal to 1/2 teaspoon (2.5 ml) ground fennel fruit; use 1/4 teaspoon (1.25 ml) for half
- 7.6 cm sticks of cinnamon equal 1 teaspoon (5 ml) of ground cinnamon; use 1/2 teaspoon (2.5 ml) for half
- 3 cloves equals 1/4 teaspoon (1.25 ml) ground cloves; use 1/8 teaspoon (0.625 ml) for half
- 1 clove of garlic equals 1/8 teaspoon (0.625 ml) garlic powder; use pinch for half
- 2.5 cm of vanilla bean equals 1 teaspoon (5 ml) of vanilla extract; use 1/2 teaspoon (2.5 ml) for half
Step 3. Measure the package
If you were asked to use a pack of an ingredient in the original recipe, you would need to measure how much of the original was in the packet. Once you have this information, you can measure half the original amount and add it to your recipe.
- Some packages will write the amount inside. But if not, you'll have to measure the entire amount yourself.
- Don't try to figure out how many “half” a packet is by just looking, especially if you're working with sensitive ingredients like yeast.
- For example, a standard 0.25 oz (7.5 g) package of active dry yeast contains 2 teaspoons (11.25 ml). If you're using a half-pack, use 1.125 teaspoons or 1 teaspoon and a pinch (5,625 ml) of yeast.
Step 4. Measure if you are not sure
Basically, any ingredients that are difficult to cut in half must be reduced to a form that can be measured using a measuring spoon, measuring cup, or scale. Measure the ingredients while they are whole and divide the initial measurement in half for your recipe.
Part 3 of 3: Additional Considerations
Step 1. Replace the engraving of the cauldron
While this isn't always necessary, sometimes you need to prepare food in a skillet that is half the original size stated in the recipe.
- As a general rule, you should reduce the size of the cauldron so that the ingredients can be added to the same depth as the original recipe. In other words, if you must fill a large pan half full with cookie dough, choose a cake pan that you can fill half full with half the size of your cake batter.
- Remember that it is even more important if you have a recipe that fills the entire container. If you have a recipe that makes whole servings, you can use any size skillet. For example, if you bake 12 cookies when the recipe is for 24, you can still use the same size pan. There will be room left, but this leftover space will have no effect on the baking of the cookies.
Step 2. Consider the cooking temperature
The cooking temperature is usually the same for any recipe, even if you split the recipe in half. In fact, you should treat the cooking temperature as a constant and use it as a monitor to monitor the progress of food as it cooks.
- You should also check the temperature in the food if the recipe provides information about it. Like the cooking temperature, the temperature in the food need not be divided by half and must remain the same for the half recipe.
- The only thing you should consider increasing the temperature is when you are cooking more than one food in the oven at the same time. In this case, raise the temperature by 25 degrees Fahrenheit (14 degrees Celsius).
Step 3. Change the cooking time as needed
If you bake half the recipe, you may need to reduce the cooking time as well. Keep in mind that this cooking time is not always reduced by exactly half. You should start paying attention to your food halfway through, but it may take longer to fully cook.
- For half a cake, bread, or pie recipe, the cooking time is between two-thirds and three-fourths of the original cooking time.
- For half the recipes involving meat or vegetables, the cooking time is usually about half the original time. The exception, however, is if you use individual cuts of meat that are the same size as the cuts of meat mentioned in the original recipe. In other words, a 2 lb (900 g) roast will cook in half the time of a 4 lb (1800 g) roast, but two 1/4 lb (115 g) hamburgers will cook in the same time as four 1/4 lb. lb (115 g) cooked hamburger.
Step 4. Know the exceptions
While most recipes can be split in half, some are more difficult than others. If the recipe is not well shared, you should ask yourself if you are willing to take the risk or would it be better to find a recipe in a similar area of cuisine with fewer servings.
