Thinking With Your Tastebuds

Windy · Joined: 02 Nov 2009 Posts: 3 Location: Malaysia

Hi Martha,

Between time that I spend doing house chores and computer work, of late I have started to cook at home.

Did I say cook? LOL.

Anyways, I can never figure what is the amount to be cooked for two persons. This ends up with at least one to one and a half servings left overs which of course is a sheer waste of good food.

Is there a way to determine just how much is needed to cook for two servings for fish, meats, vegetables and such like.

Thank you,

Windy
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admin · Site Admin Joined: 31 Oct 2009 Posts: 9

The simplest method -- reducing all ingredients by half -- works for most recipes, particularly ones that don’t require much precision or chemistry, like soups, stews, casseroles, and simple sauces.

Example: If the recipe calls for one cup of a liquid or dry ingredient, reduce the amount to a half cup. (Be sure you’re using liquid and dry measuring cups for the appropriate ingredients.)

ORIGINAL (HALF)
1 cup (1/2 cup)
3/4 cup (1/4 cup + 2 Tbl.)
2/3 cup (1/3 cup)
1/2 cup (1/4 cup)
1/3 cup (2 Tbl. + 2 tsp.)
1/4 cup (2 Tbl.)
3 Tbl. (1 Tbl. + 1 1/2 tsp.)
2 Tbl. (1 Tbl.)
1 Tbl. (1 1/2 tsp.)

When you’re baking or preparing any dish that requires more precision to cook properly, you might have to convert the recipe based on the weight of the ingredients. Measuring by weight is more accurate than measuring by volume. For example, one cup of flour weighs approximately 4.25 ounces. To cut the recipe in half, you should weigh out 2.12 ounces of flour.

Want to cut by more than half? If you know the end weight or quantity of a recipe you want to cut, you can also scale the ingredients using a simple conversion calculation.

Example: The recipe makes eight cups of spaghetti sauce, but you only want to make three cups.

* Step 1: Divide the new amount by the old (for example, 3 ÷ 8=.375)
* Step 2: Multiply all ingredients in the recipe by the conversion number (in this case, .375).

EGGS: If the cut recipe requires less than one large egg, beat the egg until the yolk and white are blended. Let the bubbles settle, then measure out two tablespoons.

SALT, PEPPER & SPICES: Use a scant half of the original amount when measuring seasonings for a recipe you cut in half, then adjust seasonings to taste. (It’s easier to add than to subtract.)

TEMPERATURE: Use the original temperature recommended in the recipe.

TIME: Cooking time will not be exactly half the time listed in the recipe. It is usually more than half. Example: If the original recipe says to bake for one hour, the actual cooking time for the smaller recipe might be around 40 to 45 minutes.

I hope this helps. Actually, I don't have time to do all of the calculating so I simply cut the recipe in half. Once you've done that and still find it's too much, cut that in half. Or you can always freeze the leftovers for a quick night dinner.
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Windy · Joined: 02 Nov 2009 Posts: 3 Location: Malaysia

Aha, okay I shall use that way to reduce the amount of ingredients when I prepare and cook.

Cooking is really fun like you say it is.

Thanks for giving me a solution because I always face this problem of excess cooked food. I try to figure how to reduce the amounts without affecting the end result and I am hesistant to simply reduce.

God Bless you Always!
_________________
the man of a thousand voices

Website: http://dfoolonthehill.com