Quantity Adjusting
Do you have any "rules of thumb" that one could use when you want to cook a recipe that serves 4 or 6 people down to 2 people.
Do you have any "rules of thumb" that one could use when you want to cook a recipe that serves 4 or 6 people down to 2 people.
Comments
Hi Howard - It depends on the recipe, but I usually just cut it in half. For certain meat recipes I might buy a different cut or piece of meat. For example, if I wanted to make a prime rib for two I'd buy a bone-in ribeye steak. If a recipe calls for pork butt, I might use boneless pork ribs. For baking recipes it's a little bit trickier since the perfect balance of ingredients is so important. It *can* be done it just might take a little bit of tinkering to get it perfect. For halving eggs, I usually go by weight. One large egg weighs about 1.73 ounces. If you don't have a scale, you can whisk the egg together and eyeball half. Hope that helps! Best, Lynn C.