Feel like preparing a new recipe, but don't want to leave part of it in the fridge for the rest of the week? Just cut the amount of ingredients in half and follow the other preparation instructions as usual! Just be careful to adjust specific parts of the process as well. Anyway, there is no secret!
Method 1 of 2: Learning to Divide a Recipe Correctly
Step 1. Decide which recipes you can halve
You can do this with almost any recipe, except those involving yeast. If that's the case, prepare everything as usual and put what's left in the freezer (or give it to someone else!). And don't worry: the process is pretty easy!
For example, that souffle might not grow as big if you cut the amount of ingredients in half, but that wouldn't happen with a cookie recipe
Step 2. Cut all ingredients in half
You need to reduce the amount of each ingredient in the recipe in half - so that it is proportionate to the normal version.
For example, if the original recipe calls for 4 cups broth, 2 cups chicken, 1 carrot and ½ cup parsley, use 2 cups broth, 1 cup chicken, ½ carrot and ¼ cup parsley
in case of doubts when cutting ingredients, consult conversion tables made by professional chefs.
Step 3. Write down the adapted version of the recipe in a notebook
You don't need to write everything down if you plan to adapt a recipe that only includes two or three ingredients. On the other hand, if the list is too long, it's better to take your recipe book and do the entire adaptation step by step.
This way, you won't forget or make mistakes in the amount of ingredients in the recipe
Step 4. Follow the instructions in the recipe
After cutting all the ingredients in half, you can finally start following the recipe steps. You don't need to change her methods - but, at most, the size of the containers and equipment she will use, such as platters and molds.
For example, if you want to season beef to prepare a broth and you've already done it with half the ingredient, follow the next part of the process (the preparation) as usual
Step 5. Prepare the recipe at the correct temperature
It's not because you cut the ingredients in half that you have to change the recipe's preparation temperature. On the contrary: in this case, the final product would be somewhat raw (which is even dangerous) and would take twice as long to be ready. It's better to keep the same level.
- For example, if you need to sauté chopped onions over medium heat for eight to ten minutes, continue using medium heat.
- You only need to adjust the temperature if you are using a glass dish or baking pan instead of a metal one. In that case, reduce it very slightly.
Step 6. Take a look at the recipe when it is halfway through the preparation time
If you are preparing half the recipe, you may have to cut down on the preparation time as well. She probably won't be ready at this exact time, but you'd better keep an eye out anyway.
- Don't forget: even if you've cut out the portion number from the recipe (from cookies, for example), it still needs to bake for a similar amount of time.
- For example, if you're making brownies, start looking at them after 20 minutes instead of 40 - especially if you haven't adjusted the size of the dish or pan.
Method 2 of 2: Adjusting Confectionery and Baked Recipes
Step 1. Beat an egg and measure half of it
If the recipe calls for 1 egg, don't use his whites straight. In this case, break it into a bowl and beat until the white and yolk are mixed together. Then separate half of it with a dropper or something.
If you don't want to waste the other half of the egg, use some substitute for that ingredient
it all depends on the size of the egg, but usually half of it equals 2 tbsp.
Step 2. Weigh the ingredients
As it is not always easy to understand the measurements of ingredients when they are divided in half, put everything on a kitchen scale if you are in doubt.
- For example, if you are making bread and the recipe calls for 3 2/3 cups of flour, put it on the scale - which will indicate something like 460 g. Then just divide this by two (230g).
- This is essential if you don't know the volume of a particular ingredient. For example: if the recipe calls for a packet of baking soda, it's no use cutting it in half just by looking; it is better to put the product on the scale!
Step 3. Adjust the size of the platter, baking pan or shape
If you want to prepare a recipe for brownies, cookies and the like, you can use a platter, baking sheet or smaller form. See if it indicates the size of this container, as it makes a difference in the result.