Recipes for ONE

[Jerseyan]

Originally Posted by not2late

You need to get a set of measuring spoons and measuring cups.

I own all that. I can follow a recipe, measuring things out, with no problem. But remembering, for example, that there are three teaspoons in a tablespoon, without a score card? Not very likely.

Looks like there could be a market out there for a Low Carb Cooking for One book!

[not2late]

Originally Posted by Jerseyan

I own all that. I can follow a recipe, measuring things out, with no problem. But remembering, for example, that there are three teaspoons in a tablespoon, without a score card? Not very likely.

Looks like there could be a market out there for a Low Carb Cooking for One book!

I'm not sure what you're asking then if you own all the measuring equipment and can figure out how to divide a recipe. Because all you would need to do is cut the recipe by half or thirds, etc. and use the measuring equipment.

Even if there was a cookbook devoted solely to single servings, you would still need to measure the ingredients.

This link has a cooking measurement equivalent that you can print and use for a quick reference.

[Jerseyan]

Originally Posted by not2late

I'm not sure what you're asking then

I'm sorry this has turned into such a complex issue; I'll try to be more clear in the future.

Here's my question, restated:

Has anyone already figured out the reduced list of ingredients to make single servings of good induction recipes? If so, please share your ingredient list/recipe!

That way I (and others like me) wouldn't have to reinvent the wheel by trying to calculate what 1/8th of 1/4th of some measure is that then has to be converted to some other measure in order to be useful information or, perhaps, what to substitute when there's no easy way to use (say) one-eighth of an egg.

If this is clearer, then I'll repost to start a new, less complicated thread.

[not2late]

Originally Posted by Jerseyan

I'm sorry this has turned into such a complex issue; I'll try to be more clear in the future.

Here's my question, restated:

Has anyone already figured out the reduced list of ingredients to make single servings of good induction recipes? If so, please share your ingredient list/recipe!

That way I (and others like me) wouldn't have to reinvent the wheel by trying to calculate what 1/8th of 1/4th of some measure is that then has to be converted to some other measure in order to be useful information or, perhaps, what to substitute when there's no easy way to use (say) one-eighth of an egg.

If this is clearer, then I'll repost to start a new, less complicated thread.

I didn't include the link to the measurement equivalents. Sorry. http://www.nal.usda.gov/fnic/foodcomp/Bulletins/measurement_equivalents.html

But I don't think you'll find many recipes for one, because I think most people do what Julie and I have written---just cut the recipe in half or into thirds or make a recipe and refrigerate/freeze. There are handful of "recipes for one" like the mock danish, muffin in a minute, egg salad in a cup, the tuna melt, and the like. But majority of recipes are for 4-6 servings.

As for dividing an egg into 8ths, it can be done. But most people would just make the entire recipe rather than going through the trouble of using 1 tablespoon of egg.

Sorry if I can't be of any more help.