Composition and use of selected common oils:
Original recipe | For 1/2 recipe, reduce to | For 1/3 recipe, reduce to | For 1/4 recipe, reduce to | For 1/6 recipe, reduce to |
1/4 cup | 60 ml or g | 2 Tbsps | 28 ml or g | 4 tsps | 20 ml or g | 1 Tbsp | 14 ml or g | 2 tsps | 10 ml or g |
1/3 cup | 80 ml or g | 2 Tbsps+2 tsps | 40 ml or g | 1 Tbsp + 2 1/2 tsps | 1 Tbsp + 1 tsp | 20 ml or g | Scant 1 Tbsp | 13 ml |
1/2 cup | 120 ml or g | 1/4 cup | 60 ml or g | 2 Tbsps + 2 tsps | 2 Tbsps | 30 ml or g | 1 Tbsp + 1 tsp | 20 ml |
⅔ cup | 160 ml or g | 1/3 cup | 80 ml or g | 3 Tbsps + 1 1/2 tsps | 2 Tbsps + 2 tsps | 40 ml or g | 1 Tbsp+2 tsps | 26 ml |
3/4 cup | 180 ml or g | 6 Tbsps | 90 ml or g | 1/4 cup | 60 ml or g | 3 Tbsps | 45 ml or g | 2 Tbsps | 30 ml |
1 cup | 240 ml or g | 1/2 cup | 120 ml or g | 1/3 cup | 80 ml or g | 1/4 cup | 60 ml or g | 2 Tbsps+2 tsps | 40 ml |
1 Tbsp | 14 ml or g | 1 1/2 tsps | 7 ml or g | 1 tsp | 5 ml or g | 1 3/4 tsp | 3 1/2 ml or g | 1/2 tsp | 2 1/2 ml or g |
1 tsp | 5 ml or g | 1/2 tsp | 2 1/2 ml or g | Generous 1/4 tsp | 3.5 ml or g | 1/4 tsp | 1 1/4 ml or g | Scant 1/4 tsp | 1 ml or g |
1/2 tsp | 2 1/2 ml or g | 1/4 tsp | 1 1/4 ml or g | Scant 1/4 tsp | 1 ml or g | 1/8 tsp | 1/2 ml or g | Scant 1/8 tsp | 1/2 ml or g |
1/4 tsp | 1 1/4 ml or g | 1/8 tsp | 1/2 ml or g | Scant 1/8 tsp | 1/2 ml or g | Dash | Dash |
1/4 tsp | 1 1/4 ml or g | Dash | Dash | Dash | Dash |
Egg* | 2 Tbsps | 28 ml or g | 4 tsps | 20 ml or g | 1 Tbsp | 14 ml or g | 2 tsps | 10 ml or g |
*Standard size for recipes is large. To reduce, break and scramble to make a measurable fluid. Keep refrigerated, use within 2 days.
- When sautéing (stir-frying), the minimum amount of oil to be effective is 1 tsp | 5 ml.
- When reducing recipes, you may need to use smaller saucepans, skillets and baking pans.
- A 9x2x13-inch | 23x5x33-cm pan holds 14-15 cups; when halving a recipe of this amount, use a square 8x8x2-inch | 20x20x5-cm pan or a round 9×2-inch | 23×5-cm pan.
- When using a different pan size, try and keep the depth of food the same.
- Reduce the oven temperature by 25°F | 12°C when substituting a glass pan for a metal one.
- The time for baking smaller amounts of food may be less.
fl = fluid
g = gram
lb = pound
oz = ounce
qt = quart
Tbsp = Tablespoon
tsp = teaspoon
1 cup = 16 Tbsp = 8 fl oz = 240 ml
1 Tbsp = 3 tsps = 1/2 fl oz = 14 ml
1 fl oz = 2 Tbsps = 28 ml
1 pint = 2 cups = 480 ml
1 qt = 2 pints = 1 liter
1 kg = 2.2 lbs
1 lb = 16 oz (weight) = 454 g
1 oz = 28 g