Author Topic: Halving a recipe?  (Read 2644 times)

Offline past94x

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Halving a recipe?
« on: January 31, 2013, 04:48:55 pm »
I am finding that a lot of the recipes for the TM are for quite large quantities, great for a crowd etc, but as there's usually just hubbie and me, I would like to make less sometimes.
Is there a hard and fast rule about, say, cutting a recipes quantities in half, especially if heating is involved. Things like a lovely creme brulee recipe are hard to judge because of thickening etc. I wonder if anyone can give me some general guidelines? Thanks so much.

Offline goldfish

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Re: Halving a recipe?
« Reply #1 on: January 31, 2013, 05:17:36 pm »
past94x - you might find some useful information in these threads ......


http://www.forumthermomix.com/index.php?topic=8081.0

http://www.forumthermomix.com/index.php?topic=5799.0

Offline past94x

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Re: Halving a recipe?
« Reply #2 on: January 31, 2013, 06:23:32 pm »
Thankyou Goldfish, those links were very,very useful. Thanks for taking the time to help me.
I'm sure I'll be much more adventurous if I can try a small amount of a recipe before going ahead for real. Also, seeing as there are only two of us most of the time, I hate to waste things that cannot be frozen, like sauces etc.

Offline Amy :-)

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Re: Halving a recipe?
« Reply #3 on: February 01, 2013, 12:24:25 am »
Nice work GF ;D

Past94x, I just wanted to give you a heads up about freezing. A lot of sauces can actually be frozen. Uni has created this freezing list which a lot of members find really useful. You can also post any questions you have about freezing on the thread and someone will be able to help :) http://www.forumthermomix.com/index.php?topic=9778.0

Offline past94x

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Re: Halving a recipe?
« Reply #4 on: February 01, 2013, 09:22:50 am »
Brilliant Amy: so useful. Thankyou.