A big part of staying healthy is keeping your portions under control.
Cooking at home is the easiest way to know exactly what you’re feeding your body and limit your intake of inflammatory foods.
However, this can be particularly difficult to do if you live alone, as most recipes are meant to feed 4-6 people.
This especially true for desserts, baked goods, and other foods that should be enjoyed in moderation.
Next time you get out your cookbook, take a look at the following handy guides to cut your recipe in half or in third (1).
This will help you avoid food waste, while still being able to enjoy your favorite recipes.
How To Make 1/3 of a Recipe
Important Cooking Tips To Remember
- It may be easier to make the entire recipe for baked goods and freeze half.
- When reducing recipes, you may need to use smaller saucepans, skillets and baking pans. The time for baking smaller amounts of food may be less.
- The standard size egg for recipes is the large egg. To halve an egg, break it, mix it together with a fork and use 2 tablespoons. Refrigerate the rest and use in an omelet or scrambled eggs within two days.
- A 9 x 2 x 13-inch pan holds 14 to 15 cups; when halving a recipe use a square 8 x 8 x 2-inch pan or a round 9 x 2-inch pan. When using a different pan size, try and keep the depth of food the same. Reduce the oven temperature by 25 degrees F when substituting a glass pan for a metal one.
Simple conversion chart
- 1 cup = 16 tablespoons
- 1 tablespoon = 3 teaspoons
- 1 cup = 8 fluid ounces
- 1 fluid ounce = 2 tablespoons
- 1 pound = 16 ounces (weight)
- 1 pint = 2 cups
- 2 pints = 1 quart
- 1 quart = 2 pints