When making a food, you must use the right amount of each component or it could not turn out well for us. In certain recipes, measurements are not always as straightforward as half a cup. We need a third, a fourth, or in the worst circumstances, a whole cup for some dishes. Ingredients may be divided into two groups: dry ingredients (such as sugar, flour, etc.) and wet ingredients (such as water, milk, etc.). After many hours of research, we have developed a few methods to divide these two types of ingredients much more easily so that you may make a great dinner. These techniques enable accurate substance measurement.
Divide it
Many ingredients in recipes are quite easy to separate. for example, splitting a cup of sugar into halves or quarters. In this case, a quarter of a cup is equivalent to a half of a cup, and vice versa. It might be challenging to split components equally at times. Diving a 1/2 or 2/3 cup, for instance, is challenging. Here, we divide our quantities into tablespoons and teaspoons for more exact measurements. Here are the precise measurements for how many teaspoons and tablespoons are in a cup.
- 1 tablespoon equals 3 teaspoons
- 1 cup equals 16 tablespoons
- 48 teaspoons
- 3/4 cup equals 12 tablespoons
- 1/2 cup equals 8 tablespoons
- 1/3 cup equals 5 tablespoons + 1 teaspoon
- 1/4 cup equals 4 tablespoons
The components are now easier to separate. For example, a half of a 3/4 cup would now be equivalent to 1/4 cup + 2 tablespoons, or 6 tablespoons; a half of a 2/3 cup would now be equal to 1/3, or 6.
We can now split the components for our recipe more readily. The sample table for dividing ingredients is shown below.
| Actual Amount | Half of the Actual Amount is | One-Third of the Actual Amount is |
| 1 cup | 1/2 cup | 1/3 cup |
| 1/2 cup | 1/4 cup | 2 tablespoons + 2 teaspoons |
| 3/4 cup | 6 tablespoons or 1/4 cup and 2 tablespoons | 1/4 cup |
| 1/3 cup | 2 tablespoons + 2 teaspoons | 1 tablespoon + 1 1/4 teaspoon |
| 2/3 cup | 1/3 cup | 3 tablespoons + 1 1/2 teaspoons |
| 1/4 cup | 1/8 cup or 2 tablespoons | 1 tablespoon + 1 teaspoon |
| 1/8 cup | 1/16 cup or 1 tablespoon | 2 teaspoons |
| 1 tablespoon | 1 1/2 teaspoon | 1 teaspoon |
| 1/4 teaspoon | 1/8 teaspoon | Dash |
Weigh it
The second way is to weigh the ingredient and measure it according to your recipe. The process of measuring the component weights and dividing them is quite simple and easy. Here are some common elements found in a cup that are measured in grammes:
- 220 grammes are in 1 cup of brown sugar.
- 115 grammes in 1 cup of powdered sugar.
- One big egg weighs around 50 grammes (without the shell) (vary by a few grammes due to size)
- 125 grammes are in 1 cup of all-purpose flour.
- 200 grammes in 1 cup of granulated sugar
- 90 grammes are in 1 cup of unsweetened cocoa powder.
Similar to that, you may weigh the items and then precisely divide them to use in the recipe.
How to measure and divide wet ingredients
We suggest measuring and dividing wet ingredients like water, milk, oil, vinegar, etc. using a liquid measuring equipment, such as a scaled cup designed for measuring liquids. The moist components may be separated just as easily as the dry ones. Only half of the component has to be weighed, or it can be measured using a scale.
Conclusion
In the end, we suggest weighing the items because it is the simplest and quickest way to divide the ingredients. Many bakers and cooks opt to purchase a food-safe scale for their kitchen for this reason. This method of measurement is also less expensive when compared to other approaches. It should be simpler for you to measure the ingredients in your kitchen while cooking any dinner for yourself or your loved ones now that you have read this article on splitting and measuring ingredients for a dish.
