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In all my years of cooking, recipes most often specify quantities that serve 4-6 people. That’s great if you’re cooking for a dinner party, but most often we just want meals for ourselves, or meals for two.

There certainly seems to be a shortage of “cooking for one” recipes, or even “cooking for two” recipes. Cooking for singles seems to be low in demand but I think it is something that needs to be catered to.

When using and modifying a recipe, I have found that simply dividing the quantity of all the ingredients by 2 or 4 or whatever didn’t always result in a good meal. Sometimes it was overcooked, other times the liquid/sauce boiled away to almost nothing.

It was then I realised that although I had reduced the quantity of ingredients, I either kept the same cooking times or used the wrong sized equipment (or both). As well as that, I found that some ingredients don’t need to be reduced in quantity as much as others.

So here are some tips for cooking smaller portion sizes. I hope this will help you cook meals for yourself that taste just as nice as when you make them for 5 other people!

Cooking Equipment Size

The rule of thumb here is: smaller portion size = smaller pan size.

When cooking for 4-6 people, you obviously need larger saucepans and frypans.

Why? Firstly, the pans have to be big enough to hold all the ingredients, and secondly, they have to be the right size to allow even cooking without allowing the juices/liquids to evaporate away. I call this the quantity-of-ingredients: pan-size ratio

So, when cooking for one person, the smaller quantities mean you need to cook in a much smaller pan. That way, the quantity-of-ingredients: pan-size ratio remains more or less the same.

If you cooked in the same larger pan, the ingredients will be spread out through the pan much more thinly and will be more prone to boiling or evaporating away. The end result is you end up with dried out dinners.

Quantity Of Liquids

The rule of thumb here is: don’t reduce the liquid ingredients by the same percentage.

The thing about liquids is that they partly evaporate away during cooking. Since you’ll be cooking at the same temperatures, the less liquid you start with, the more (proportionally-speaking) will be boiled away during cooking, ultimately leaving you with food that’s either too dry or hasn’t enough sauce.

The kinds of liquids that are affected by this include:

- Evaporated milk / cream / regular milk

- Liquid stock (eg. Chicken stock, beef stock)

- Juices (such as orange juice, pineapple juice etc.)

This is by no means an exhaustive list, but gives you the idea that thinner liquids (as opposed to thicker sauces) are more prone to evaporation.

What I have found works best is that you should reduce the quantities of these liquids as half as much as you do the other ingredients.

For example, if you’re cooking a meal that the recipe says would serve 4 just for yourself, then you would divide the quantities of all ingredients by 4. For any liquid ingredients, you should divide the quantities by just 2.

If you find that there’s too much liquid left at the end of the cooking time, then either cook a little longer to boil it off, or use a slotted spoon to remove everything else from the pan leaving as much liquid behind as you want.

Cooking Time

The rule of thumb here is: reduce cooking times when cooking smaller quantities.

Similar to the above section about quantities of ingredients, I have found that cooking times can vary depending on the quantities being cooked. This is especially true for cooking in a frypan.

However, it’s difficult to come up with a hard-and-fast rule about this. With experience, I’ve learned to tell when food is cooked just by looking at it (OK, and occasionally cutting into a piece of chicken to double-check!).

The problem is that although you would be cooking smaller quantities in a smaller pan when cooking for one person, the heat levels remain more or less the same.

By the way I certainly don’t recommend reducing heat levels when cooking! Food needs to be cooked at certain temperatures to ensure it’s free from bacteria.

That leaves time as the only other variable that can be changed. Again, food needs a minimum amount of time to cook properly but overcooking isn’t good either.

I would suggest shaving about 10 to 20 percent of the cooking times off when cooking for one person or two. Of course, you should check first that the food is properly cooked (especially with items like chicken or fish) but by checking early you can avoid overcooking your food. If you think it needs a little longer then let it cook for another minute or so, and check again.

Finally, remember to enjoy your cooking. If at first you don’t succeed, just try again!

Nick Daval has been cooking simple and delicious meals for over 15 years. You can learn from his experience and pick up some great cooking tips and tricks by visiting his website’s Cooking Technique page at http://www.basic-cooking.com/cooking-technique.html.

When preparing food for the grill, the greatest challenge for home cooks is that grilling is an intense form of direct heat cooking, and controlling the heat can be tricky. Although most people see it as easy, grilling is actually one of the most challenging of the basic cooking methods. If cooking is like driving a car, grilling is like being strapped to a rocket ship! Now more than ever, creative home cooks are looking for the best cooking tips for gas grills. As the weather starts to get nicer and the great outdoors beckons, attention starts to turn to outdoor cooking – and gas barbeque grills can’t be beat for simplicity and convenience. But grilling only becomes EASY when you know these important cooking tips for gas grills that are guaranteed to improve your results. Grilling, like any basic cooking method, can be mastered. These cooking tips for gas grills will get you started on the road to expert grilling any time of year.

Preparing Recipes for the Grill

Cooking all recipes for the grill starts with understanding how the grilling method acts differently on different types of foods. Because grilling is an intense heat form of cooking, careful product selection is extremely important. The grill will not tenderize meats so you must start with a tender product if you want to end with a tender product. Marinating meats when making recipes for the grill is the best way to apply some tenderizing properties before cooking. The product itself is also an important consideration because you want to make sure it will be able to withstand this form of direct high-heat cooking. Different products will handle this differently and some are just not the best choice for standard grilling. A very delicate fish, such as tilapia, will not perform very well on the grill because the high heat may burn the outside of the fish before the inside cooks at all. Another consideration is when grilling combinations of different foods, as in skewering vegetables. A mushroom will cook faster than a carrot or potato, for example. You will achieve far better results by par-cooking the “harder” items prior to skewering so that all vegetables are the correct done-ness at the same time. Once you have considered the differences in the types of foods you will be grilling and preparing them accordingly, the basic procedure for creating recipes for the grill is:

1. Heat the grill on HIGH with the lid closed to heat up the coals and grates to as hot a temperature as possible.
2. Brush the food item with the oil of your choice and place it on the hot grates – presentation side (“pretty side”) down.
3. For GRILLING, leave the grill cover OPEN.
4. After a few minutes inspect the item. You are looking for the item to start to brown around the edges and to see pink (almost clear) moisture bubbling up to the top. This will be your signal that the item is 75% cooked on one side and that is the time to flip it.
5. Do not use a fork to flip the item and do not puncture it in any way – because that will allow precious juices to escape.
6. Using an instant-read thermometer – because this is the only real way to know when something is done – remove the item 5-10 degrees BEFORE the desired final internal temperature.

A Gas Grill Cooking Twist

Although GRILLING is always done with the lid cover open, gas grill cooking can incorporate additional cooking methods that make it preferable to cook with the grill cover closed. With the grill lid closed, the grill changes from a CONDUCTIVE cooking vehicle to a CONVECTIVE cooking one – more like your oven. Of course you could just use your oven for using these cooking methods, but outdoor cooking does have some advantages over indoor cooking – particularly in warmer weather. So how do you turn your dry heat, direct source cooking vehicle (the grill) into one that can utilize a moist convective cooking process? It’s actually a pretty cool technique for gas grill cooking. This is a trick I use most often with delicate fish, such as tilapia. First, I turn the heat OFF on the side of the grill that my tilapia will cook. Then, I add a pan of water to the bottom of the other side of the grill – right on top of the heat elements. Keep in mind that this “water” can be any kind of liquid you like. I use shrimp stock sometimes with fish, but you can season it with chicken broth, wine – anything that is liquid and imparts nice, complimentary flavors to the product you are cooking. Then, the fish is placed either directly on the grill (if you have a flat grate option) or you can put it in a cast iron pan and put it on the grill grates. The rest of the procedure for this type of gas grill cooking follows the normal grilling process – cook with your eyes and observations, flip after 75% done, use a thermometer to determine final temperature and remove a bit “early” to allow for the carry-over cooking that occurs. And that’s it, now you can consider gas grill COOKING in addition to standard GRILLING for great outdoor cooking results.

Gas Barbeque Grills vs Charcoal Grills

You will hear from many self-proclaimed GRILLMASTERS that the traditional charcoal grill is far superior to the gas barbeque grill, but the gas grill has many advantages that make it a great choice for any outdoor cooking situation. I will admit that the charcoal grill provides opportunity for a deep, smoky flavor that is not fully achievable with the gas barbeque grill, but after that all of the “pros” go into the gas grill’s column. For starters, the gas grill is much easier and safer to start because it uses propane as fuel and starts at the press of a button. Charcoal grills can be easily started with lighter fluid, but this can be dangerous, and can impart an undesirable taste into the food. Plus, the gas grill turns OFF as easily as it turned on! No waiting for coals to cool so that you can empty and clean the grill and no messy coals to dispose of. The other nice thing about gas barbeque grills is that they allow for consistent heat throughout the cooking process. With the charcoal variety, the cook has to really control the heat by actually moving products closer and further and this takes some practice and experience.

These cooking tips for gas grills seem simple but they truly are the difference between great grilling results and disappointing meals. The next time you get ready to grill, remember that careful product selection and a basic understanding of cooking methods is all you need to master the barbeque grill, creating outdoor meals and memories for life.

Chef Todd Mohr is a classically trained chef, entrepreneur, cooking educator and founder of WebCookingClasses. You CAN learn to cook without written recipes by taking his FREE cooking class that will change the way you think about cooking forever!

As a new owner of a vehicle, you must know about auto repair. This way, when your car breaks down, you what you have to do. Many automobile manufacturers and auto parts dealers provide their customers with tips on how to do basic auto repairs.

It is important that you familiarize yourself first with the parts and systems that make up your automobile. Knowledge about how these parts and systems work, and what their optimal performance levels help you master simple auto repair techniques. If you are aware of how your car functions, you will not have a hard time identifying where a strange sound is coming from and what part of your vehicle is affected.

By knowing the basics, you can perform simple troubleshooting procedures when your car breaks down, instead of sending it to a mechanic right away. You will not have to spend massive amounts of money just to hire a professional for a simple job you can do yourself, such as adjusting a few loose screws or cooling an overheating radiator.

As a beginner in auto repair, you must realize the importance of owning a basic service tool kit. This usually contains wrenches, screws and a jack. If your car stalls on the road, you will most likely need such tools to start it up again. Tools make auto repairs easier because they allow you to troubleshoot hard-to-reach areas.

If you want to learn more about auto repairs for beginners, you can try asking your favorite mechanic for some pointers. You can also try searching the World Wide Web for tips on auto repair. Through a search engine, you can access a wealth of information. Aside from research, you also have the option of signing up for short courses on auto repair.

Auto Repair provides detailed information on Auto Repair, Auto Glass Repair, Online Auto Repair, Auto Body Repair and more. Auto Repair is affiliated with Discount Auto Parts.