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Have you found yourself in need of converting recipes?
Maybe you’ve got a recipe that makes a casserole big enough to feed an army… but you only need to feed yourself and a toddler. Or maybe it’s the other way around, and you need to scale up a simple recipe to feed a ton of people. In any case, having a simple way to get you converting recipes is an important part of your kitchen arsenal.
Converting recipes can also mean translating a recipe from imperial, the style of writing and measuring often used in British or Australian cooking, to metric, which is the standard in America. Nailing down a reliable conversion method can seem tricky, but it’s actually quite easy to conquer if you consider a few specific techniques.
Whenever I find myself in need of converting recipes, I turn to my personal cheat sheet!
My own cheat sheet is one I once scribbled down in the back of a well-loved cookbook. It’s got my own most-used conversion terms, and over the years I’ve referred to it again and again.
I’ve received a number of requests from readers lately to help with converting recipes they’ve found here on the site, or help with others. I’m in the process of converting most of my recipes to metric so I can share them with readers outside of the States, and I’d love to someday to offer scaled up or down versions of all recipe – hopefully this will eventually happen! Maybe once I’ve finally figured out how to be in two places at once 🙂
So, using my cookbook scribbles as inspiration, I created a cheat sheet – just for you!
Thank goodness for the world of infographics, am I right? This cheat sheet is way cleaner and easier to use than my own!
Converting recipes can feel tricky since there’s (gulp) math involved, but it doesn’t have to be. Oftentimes, it’s just a simple matter of easy division.
Of course, converting recipes isn’t an exact science.
But whenever the case allows, checking measurements (and dividing, or multiplying) against this cheat sheet will usually turn out to be exact or pretty dang similar.
If you ever have a question about a certain ingredient, or how it can best be converted, drop me a line! I’m not a magical wizard of recipe conversion, but I’m damn close. And I love hearing from you guys!
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