How to make a recipe for two.
Scale the ingredients carefully, then think again about the pan, the liquid and the cooking time.
Use the serving ratio
For a four-person recipe, multiply each ingredient by 0.5. For six portions, multiply by one third. Weight measurements are easier to divide accurately than cups of unevenly cut vegetables.
Watch the indivisible ingredients
If a recipe calls for one egg and you need half, whisk it, weigh it and use half the weight. Only do this when the recipe allows it; baking formulas can be less forgiving. Our breakfast and dinner recipes start at two portions, so you can skip that calculation.
Choose a smaller pan
A wide pan makes a small quantity of sauce evaporate quickly. Use a smaller saucepan or skillet and add a splash of water if the sauce becomes dry before the ingredients are cooked. Leave room around food that needs to brown.
Do not halve the cooking time
Two chicken portions of the same thickness take roughly the same time to cook as four. Begin checking early, then use the food temperature appropriate to the ingredient. For baked goods, changing tin size can change depth and cooking time substantially.
Season near the end
Start with the scaled quantity of salt, then taste where it is safe to do so. Strong spices, stock and salty cheese can become overpowering in a smaller dish.