How To Cut A Recipe In Half - Printable Kitchen Conversion Chart - Mom 4 Real (2024)

FAQs

How do you cut baking time in half? ›

A good rule of thumb is to set your timer for half the amount of time called for in the original recipe. So if a 9" x 13" cake takes 50 minutes to bake and you've halved the recipe to bake in a 9" cake pan, set your timer to start checking after 25 minutes.

If you're sautéing or searing a halved recipe, keep the heat and cook time the same but size down your pan. If you're cooking a halved recipe in the oven, keep the oven temperature the same but size down your cooking vessel and reduce the cook time by 1/3 — but check on it as you go.

Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1). That is, conversion factor = (required yield)/(recipe yield).

So, what is reducing? At its most basic, reduction is nothing more than simmering away some of the water in whatever liquid you're using so that what remains is the flavorful non-water part. This gives you the flavor without all of the volume. It also allows you to scrape up the "fond" on the bottom of the pan.

For the same stove or oven and at the same setting, half the amount of food by weight will take half the energy to raise it to cooking temperature, a linear relationship. However, the transfer of heat into the food is strongly influenced by the shape of the food, surface area and thickness.

It's basically arithmetic. If the recipe makes say eight servings, and you want just two servings, each ingredient should be divided by four. So if it starts with 2 pounds of ground beef, Divide that by four and get 1/2 pound of ground beef. If it says one cup of flour, you would use 1/4 cup of flour.

Use the basic conversion rule to solve any problem: from a larger unit to a smaller unit, multiply. From a smaller unit to a larger unit, divide. It's really that simple!

Conversion Factors

An appropriate conversion factor makes calculation quick and easy. For example, the appropriate conversion value, to convert inches to feet, is 12 inches = 1 foot, and for temperature conversions, we use C/5=F-32/9=K-273/5. Listed below are a few topics that are related to conversion of unit.

What is the first step operations should take when substituting ingredients in a recipe? ›

Step 1: Determine the “factor” to be used.

The factor is a multiplier that will be used to increase or decrease the quantity of ingredients in a recipe. The factor is determined by dividing the desired yield (in number of servings) by the current recipe yield (in number of servings).

First you must determine the conversion factor for the recipe. You do this by dividing the desired yield of the recipe by the current recipe yield.

It is hard to tell how much you will need to adjust the time by as this will depend on the size difference but for a larger pan start checking 10-15 minutes prior to the stated time, and for a smaller pan add time in 5-minute increments until it is baked.

You can't rebake a cake to fix it, but you might be able to save your cake if it's still in the oven. If you look through the oven window and the middle of the cake is sinking, give it some extra time before opening the door or removing the cake.

Home | half-turn. folding method for pastry dough in which the pastry is rolled out and folded in three. The pastry is then turned 90 degrees and rolled again. Five half turns are usually applied.