Blog · Recipe math
How to double or halve a recipe
Doubling a recipe? Salt, spices, oil for the pan, and cooking time don't just double. Here's how much to use, plus how to cut a recipe in half, based on university extension guidelines.
When you double it
| salt and spices | 1½x, then taste |
|---|---|
| oil or butter to sauté | no need to double |
| check for doneness at | the original time |
| baking pan | 2 of the original |
| don't scale past | 4x the recipe |
Yeast breads, cakes, pies, and custards are the exception. They don't scale well.
Cutting a recipe in half
| ¾ cup | 6 tbsp |
|---|---|
| ⅓ cup | 2 tbsp + 2 tsp |
| ¼ cup | 2 tbsp |
| 1 tbsp | 1½ tsp |
| 1 large egg | 2 tbsp, beaten |
Refrigerate the leftover beaten egg and use it within 2 to 4 days.
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Cooking for a crowd?
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