Kitchen Basics 101: Making Half a Recipe

For this week’s Kitchen Basics 101 I thought I would discuss how to properly cut a recipe in half. With just two of us at home now, sometimes making a full recipe is too much.   So I put together this handy chart to help cut a recipe in half.

Kitchen Basics 101: Making Half a Recipe
There are a few other things to take into consideration when cutting a recipe in half.  Whenever you alter the amounts of ingredients you also need to adjust the cooking temperature, cooking time and pan size.  
Cooking Temperatures:  Use the original cooking temperature as a reference point but monitor closely for the results you are looking for.  If you’re cooking something that includes meat, you’ll need to check for proper internal temperatures with a meat thermometer.  
Cooking Time:  Use the original cooking time as a reference point for how long it should cook, but you’ll also need to monitor it closely.  If you are baking half a recipe of cake, bread or pie, then the cooking time will be more than half, about two thirds to three quarters of the original time. 
Pan Size:   Try to use a pan that has half  the volume of the one called for in the original recipe.
I hope you will find this chart as helpful as I have. I no longer have to get a piece of paper out and try and figure out what half of everything is in my recipes. I can just quickly look at this and get to cooking! 
Check out my Party Page to see where I am linking up at. 


  1. Cynthia says

    This is something that’s so important in cooking. Thanks for sharing. Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

  2. says

    Thanks for this – I could never figure out what ‘one-half of 1/3 cup’ would be! About ‘having to look at a piece of paper’ – when we lived in Europe, I had a piece of paper taped inside a cupboard explaining the difference between Fahrenheit to Celsius !! It was a big help. And now I’m gonna print this out & place it where I see easily find it!


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