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Need basic tips on halving recipes

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Need basic tips on halving recipes

AppleSister | Oct 10, 2006 02:41 PM

I often halve recipes because I'm cooking for one or two, not 6-8, but I've found that you can't halve everything because it affects the amount of liquid in the pan, quickens burning, etc. For example, when making the chicken do-piaza from All About Braising last night, I had to keep adding liquid. Are there any good rules of thumb for halving recipes?

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