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When you need to cut a recipe in half or one-third. Here is a chart to follow |
| When paring down a recipe, you may also need to reduce the cooking
time. An instant read thermometer is the ideal way to determine the
doneness of certain items. Casseroles are usually done when they reach
165°F or are heated through, bubbly at the
edge or browned on top.
Some items such as steaks, chops, fish fillets and chicken pieces will usually require the same baking time for a small item as a big one since the thickness of the items rather than the weight determines the cooking time. Scaled down desserts and breads usually have baking time that is similar to the original but test them for doneness earlier during baking. |
| Original Amount | 1/2 Recipe | 1/3 Recipe |
| 1 cup | 1/2 cup | 1/3 cup |
| 2/3 cup | 1/3 cup | 3 Tablespoons + 1 1/2 teaspoons |
| 1/2 cup | 1/4 cup | 2 Tablespoons + 2 teaspoons |
| 1/3 cup | 2 Tablespoons + 2 teaspoons | 1 Tablespoons + 2 1/4 teaspoons |
| 1/4 cup | 2 Tablespoons | 1 Tablespoons + 1 teaspoon |
| 1 Tablespoon | 1 1/2 teaspoon | 1 teaspoon |
| 1 teaspoon | 1/2 teaspoon | 1/4 teaspoon |
| 1/2 teaspoon | 1/4 teaspoon | 1/8 teaspoon |
| 1/4 teaspoon | 1/8 teaspoon | Dash |
| 1 gallon | 2 quarts (4 cups) | 5 1/3 cups |
| 1 quart | 1 pint (2 cups) | 1 1/3 cups |
| 1 pint | 1 cup | 2/3 cup |
| 12 fluid ounces (1 1/2 cups) | 6 fluid ounces (3/4 cup) | 4 fluid ounces (1/2 cup) |
| 8 fluid ounces (1cup) | 4 fluid ounces (1/2 cup) | 2 2/3 fluid ounces (1/3 cup) |
| 1 cup butter (2 sticks) | 1/2 cup (1 stick) | 1/3 cup (5 Tablespoons + 1 teaspoon) |
| 1/2 cup butter (1 stick) | 1/4 cup (1/2 stick) | 2 Tablespoons + 2 teaspoons |
| 1 egg | Lightly beat egg: add 2 Tablespoons to recipe. | Lightly beat egg: add 1 Tablespoon + 1 teaspoon to recipe. |
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