While it is easier to make an entire recipe and freeze the leftovers, sometimes people want to make just half of a recipe – usually baked goods and sweet treats. So, I created a handy guide to cutting recipes in half. I also included several recipes on the meal plan that would be good to cut in half. The Caveboy Casserole and double chocolate brownies would work the best.
Cutting Recipes in Half
We have some tools you can use to prepare yourself to succeed when cutting recipes in half.
- Do all of the calculations before you begin to cook. Never calculate half of the measurements while you are preparing the recipe. Always calculate the new measurements and write them down before you start to cook as it can be a tricky and time-consuming task.
- Cut the ingredients in half. If an ingredient is measured in weight, cut the weight in half. If an ingredient is measured in measuring spoons or cups, cut the measurement in half.
Use the following guidelines when cutting in half measurements. This guide is downloadable and printable. Enter your email address after you click on the image and check your email.
- Half of an egg is two tablespoons. If the cut recipe requires less than one large egg, beat the egg until the yolk and white are blended. Let the bubbles settle and measure out two tablespoons.
- Be careful with salt, pepper and spices. Instead of using exactly half of the original amount, use just shy of half the amount and add more according to taste, if needed.
- Do not change the temperature. Use the original cooking temperature called for in the recipe.
- Change the pan size. Use a pan that has the same depth but half the volume as the pan called for in the original recipe.
- Adjust cooking time. Cooking time will not be exactly half the time listed in the recipe. For half of a cake, bread, or pie recipe, the cooking time will be between two-thirds and three-quarters of the original 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 any 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. Weighing ingredients will give you the most accurate measurements when cutting a recipe in half.
- The exception. While most recipes can be successfully scaled down, baked goods that include yeast are difficult to cut in half and typically will not always produce the desired result.
Those tips should have you kicking butt in the kitchen in no time. Just in case you forget, you can print the guide above and always have it on your refrigerator. My approach instead of cutting recipes in half, just eat more.
Monday
Carrot and Sunflower Seed Salad from Our Four Forks
Caveboy Casserole from Our Paleo Life
Tuesday
Cast Iron Crustless Quiche from The Movement Menu
Quick Provençal Red Pepper Chicken from Perchance To Cook
Wednesday
Sweet Potato Gnocchi from WholeHogPaleo
French Cut Pork Chops with Roasted Brussels Sprouts and Apple Slaw from Cavegirl Cuisine
Thursday
Paleo Poutine: Parsnips Fries and Chorizo Gravy from Grok Grub
Friday
Coffee Jelly Almond Milk Tea from Paleo Foodie Kitchen
Red Curried Cod over Zoodles from Sustainable Dish
Hasselback Sweet Potatoes
Hey, George, I clicked on the “How to Reduce Recipes” and got the “Weekly Meal Plan” instead. Can you send me the other, please? Thanks for the good information. I’ve been cooking my halved recipes for the same length of time as the original and I began to wonder it that was the right way.