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When you’re cooking for one or two, large recipes can feel overwhelming. The good news is that scaling down a recipe doesn’t have to be complicated. Whether you’re halving ingredients, reducing serving sizes, or just trying to avoid leftovers, this simple guide will show you how to adjust recipes to fit your needs.
Table of Contents
- Easy Conversion Chart For Reducing Recipes
- Cooking Conversion Guide: Easy Tips for Halving Recipes
- Essential Tools For Measuring And Scaling Down Recipes
- Choosing The Right Cookware When Reducing Recipes
- How To Halve An Egg For Smaller Recipes
- Expert Tips For Scaling Down Recipes
- How To Adjust Slow Cooker Sizes For Smaller Recipes
- How Reducing A Recipe Affects Cooking Time
- Top Small Batch And Single Serving Recipes To Try
Cooking for one or two doesn’t mean you have to make enough to feed six. If you’ve ever found yourself stuck with a recipe that makes too much, you’re not alone. I specialize in single serving and small batch recipes and can show you how to scale down any recipe so you can enjoy homemade meals without the extra leftovers. Let’s get started!
Easy Conversion Chart For Reducing Recipes
Scaling down a recipe is easier than you think. Use this simple chart to quickly convert common measurements when halving or reducing recipes. Whether you’re cutting a recipe from 4 servings to 2 or adjusting for just one or two people, this guide takes out the guesswork and keeps the math simple. (Click on the image to download it):
Cooking Conversion Guide: Easy Tips for Halving Recipes
Simple measurements like halving 2 cups to 1 cup are easy, but trickier amounts can be confusing. A helpful tip is to convert to smaller units like tablespoons and teaspoons, which are easier to divide.
Key Measurement Conversions for Reducing Recipes:
- 1 cup = 16 tablespoons (tbsp) = 48 teaspoons (tsp)
- Half of 1 cup = 8 tablespoons = 24 teaspoons
- 3/4 cup = 12 tablespoons
- Half of 3/4 cup = 6 tablespoons
- 1/2 cup = 8 tablespoons
- Half of 1/2 cup = 4 tablespoons
- 1/3 cup = 5 tablespoons + 1 teaspoon
- Half of 1/3 cup = 2 tablespoons + 2 teaspoons
- 1/4 cup = 4 tablespoons
- Half of 1/4 cup = 2 tablespoons
- 1/8 cup = 2 tablespoons
- Half of 1/8 cup = 1 tablespoon
- 1 tablespoon = 3 teaspoons
- 1/2 tablespoon = 1 1/2 teaspoons
For Fluids and Weights:
- 8 fluid ounces (fl oz) = 1 cup
- 1 pint (pt) = 2 cups
- 1 quart (qt) = 2 pints
- 4 cups = 1 quart
- 1 gallon (gal) = 4 quarts
- 16 ounces (oz) = 1 pound (lb)
- 1 ounce = 28 grams
- 1 pound = 454 grams
Expert Tip: The key to easily reducing a recipe is to remember the number of tablespoons in a cup and the number of teaspoons in a tablespoon. With these in mind, you can confidently scale down any recipe.
Essential Tools For Measuring And Scaling Down Recipes
The right tools make reducing a recipe much easier. Here are the key measuring tools every home cook should have.
- Dry Measuring Cups: These are your best friends for measuring dry ingredients like flour, sugar, and nuts. A standard set typically includes sizes of 1 cup, 3/4 cup, 1/2 cup, 1/3 cup, and 1/4 cup.
- Liquid Measuring Cup: Designed for wet ingredients such as water, milk, and broth, a liquid measuring cup is essential for accurate recipe adjustments.
- Measuring spoons: For dealing with smaller quantities – think spices, salt, and extracts – measuring spoons are indispensable.
- Kitchen Scale: If you’re looking for the utmost accuracy, a kitchen scale is the way to go. It’s especially useful for halving recipes. Simply take the weight specified in the original recipe and divide it. Want to make a half batch? Divide the ingredient weights by two. Going for a quarter batch? Divide by four.
Choosing The Right Cookware When Reducing Recipes
When scaling down a recipe, using the right size cookware is key. A dish that’s too large can lead to overcooked or dried-out food. Use this quick guide to choose the best equipment for smaller portions.
Here’s what we recommend:
- Skillet: Opt for an 8-inch or a 10-inch skillet for most stove-top cooking tasks.
- Baking dish: For smaller batches, a 5×5-inch dish with a base area of 25 square inches or a 4×6-inch dish with a 24-square-inch base are both solid choices. If a recipe specifies these sizes, you can also use a 6×6-inch dish, but be vigilant as it may cook faster.
- Ramekin: A 10-ounce ramekin is ideal for individual servings. It typically measures about 4 inches in diameter and is roughly 1 3/4 inches tall.
Expert Tip: Using the right cookware is key to successfully reducing recipes. A few quality, versatile pieces can make all the difference. For small-scale cooking, the most commonly used dishes are a 5×5-inch or 4×6-inch baking dish, a 10-ounce ramekin, and a 5×7-inch baking dish. To check out the specific cookware we recommend, visit our Store page.
How To Halve An Egg For Smaller Recipes
Reducing a recipe can be tricky when it calls for a whole egg. Eggs play different roles in baking – whites add structure and lift, while yolks add richness and tenderness.
The egg white is mostly water and protein. When whipped, it creates a stable foam that helps baked goods rise. You’ll see this technique in recipes like our mini Texas sheet cake and small batch vanilla cupcakes, which rely on egg whites for their light texture.
The egg yolk, on the other hand, is rich in fat, protein, and nutrients. It adds moisture and a tender texture to baked goods. Recipes like our small batch cranberry orange scones and small batch chocolate chip cookie use just the yolk for a softer, richer result.
Through testing, we’ve found that using a whole egg in a small batch recipe can throw off both texture and flavor.
To halve an egg:
- Crack the egg into a small bowl.
- Whisk the yolk and white together.
- Measure out half and use it in your recipe.
If a recipe calls for multiple eggs, whisk them together first, then divide to get the amount you need.
Expert Tips For Scaling Down Recipes
Scaling down recipes gets easier with practice, but these simple tips can help you get great results from the start:
- Calculate First: Before you begin, convert all ingredient amounts and write them down. This keeps you organized and avoids mistakes while cooking.
- Season Gradually: Start with about half the original amount of seasoning. Taste as you go and adjust to your liking.
- Use Proper Cookware: The size of your pan or baking dish matters. Using one that’s too large can lead to overcooked or dried-out food. Choose cookware that fits the reduced recipe.
How To Adjust Slow Cooker Sizes For Smaller Recipes
Halving a slow cooker recipe? Here’s how to make it work:
- Use a Smaller Cooker: If the original recipe uses a 6-quart slow cooker, switch to a 3-quart slow cooker or smaller. For single serving recipes, a 1.5-quart or 2-quart cooker works best.
- Make a Large Cooker Work: No small slow cooker? Place an oven-safe bowl inside your larger one to create a smaller cooking space. Be sure to check our full guide for tips on how to cook smaller meals using a large slow cooker.
How Reducing A Recipe Affects Cooking Time
Lowering the amount of a recipe usually doesn’t require changing the oven temperature, but it can affect how long the food cooks:
- Cookies: No change needed. Bake for the same time as the full recipe.
- Cakes: They often bake faster when scaled down. Start checking 10–15 minutes earlier than the original time. Test doneness with a toothpick – if it comes out clean, the cake is done.
Top Small Batch And Single Serving Recipes To Try
Want to cook something delicious without leftover waste? These popular single serving and small batch recipes are just what you need:
- Pancakes Recipe For One
- Small Batch Chocolate Chip Cookies
- Banana Bread with One Banana
- Small Batch Brownies
- Chicken and Rice Casserole For One
- Small Batch Mashed Potatoes
- Mini Dutch Apple Pie
- Small Batch of Butter Pecan Granola
- Small Loaf of French Bread
- Mini Meatloaf
- Baked Ziti For One
- Shrimp Scampi For One
- Chicken Caprese For One
That’s your complete guide to reducing, halving, and scaling down recipes when cooking for fewer people. From sweet to savory, breakfast to dinner, these tips and recipes help you make perfectly portioned meals without sacrificing flavor. Now it’s time to put it all into practice – happy cooking!
This is just the kind of site (and useful information) I have been looking for for a long time. I am a single retiree and love to cook, but most recipes that interest me are for larger families. I simply don’t have the freezer space to hold all the resulting leftovers. Your site will be a Godsend to the many single people like me who love to cook. Thank you!
This will really help. Thanks.
i love your site and have to do a lot of downsizing for my recipes my problem is when they use the decimal point like 0.13 or 0.17 any number like that it is just so hard to figure out and it is just me and i don’t like leftovers and i love all of your ideas but just cant get the decimal for liquid or dry thank you so much for your time have a good day and stay safe
I recently finished every single recipe in your cookbook. Besides being delicious and sized-for-one, I had so much fun using your book! I made weekly meal plans, sometimes based on ingredients like 2 recipes each calling for a half can of something. I look forward to each Friday’s email from One Dish Kitchen and have printed many. If you come out with a second cookbook, I will be first in line!
Thank you so much, Faith. I’m so happy you are enjoying our recipes!
just recently found your website, I really enjoy having recipes for one. I know I can cut down recipes but this is so much easier. I love having the correct measurements, I have made several recipes already and plan to make morel I missed cooking because I get tired of eating the same thing for days. I can now have desserts again (not that I need them) I know if I make a full recipe I would eat it all. Thanks for all the ideas