Simple Proportions of one ingredient to another

What are some of the basic food stuffs which can be made from these three ingredients and maybe a little water

Cooking with ratios unchains the Chef and allows her or him to experiment more easily.

Ratios in cooking are the fundamental truths of the trade.

Know them and you are way ahead of most cooks.

Remember that ratios are mostly based on weight. It is uniquely American to use volume measures. A “cup” of flour can weigh anywhere between 4 and 6 ounces!

3parts water : 2 parts bones Stock is the ingredient that most

distinguishes commercial cooking from home cooking.

The ratio can be as low as 1:1 or as high as 2:1 with acceptable results.

For long simmering stocks (not fish or vegetable) add mirepoix during the last hour so the vegetables do not soak up too much liquid

Inexpensive handkerchiefs can be used for straining and are washable.

Veal and beef bones should be blanched or roasted first.

Fish bones should be sweated to opaque Vegetables can be roasted or browned

for a more complex stock Roast and crack peppercorns

Consomme = 12 parts stock: 3 parts meat: 1 part mirepoix: 1 part eggwhite

Roux = 3 parts flour: 2 parts fat Thickening Ratio = 10 parts liquid: 1

part roux Beurre Manie = 1 part flour: 1 part

butter (by volume) Slurry 1 part cornstarch: 1 part water

(by volume)

Watch branch herbs like rosemary as they can become bitter with long simmering.

Beef stock really requires meat and not just bones. Use a cheap cut like a round or shank.

Bread = 5 parts flour: 3 parts water (plus yeast and salt)

Baker’s Ratio: salt = 2% of the flour weight and yeast at 3% of the flour weight

Generally yeast even in small quantities will leaven if given enough time to develop.

The more yeast the quicker the leavening but not necessarily flavor: as fermentation time influences flavor

Pasta Dough:= 3 parts flour: 2 parts egg Pie Dough = 3 parts flour: 2 parts fat: 1

part water Biscuit= 3 parts flour: 1 part fat: 2 parts

liquid (baking powder: 1 tsp per cup of flour)

Cookie Dough = 1 part sugar: 2 parts fat: 3 parts flour

Pate Choux= 2 parts water: 1 part butter: 1 part flour: 2 parts egg

Pound Cake = 1part butter: 1 part sugar: 1 part egg: 1 part flour

Sponge Cake= 1 part egg: 1 part sugar: 1 part flour: 1 part butter

Angel Food Cake = 3 parts egg white: 3 parts sugar: 1 part flour

Quick Bread = 2 parts flour: 2 parts liquid: 1 part egg: 1 part butter

Muffin: = 2 parts flour: 2 parts liquid: 1 part egg: 1 part butter

Fritter = 2 parts flour: 2 parts liquid: 1 part egg

Pancake = 2 parts flour: 2 parts liquid: 1 part egg: ½ part butter

Popover: = 2 parts liquid: 1 part egg: 1 part flour

Crepe: = 1 part liquid: 1 part egg: ½ part flour

Sausage = 3 parts meat: 1 part fat Sausage Seasoning = 60 parts meat: 1

part salt Mousseline = 8 parts meat: 4 parts

cream: 1 part egg Brine = 20 parts water: 1 part salt

Mayonnaise = 20 parts oil: 1 part liquid (plus yolk)

Vinaigrette = 3 parts oil: 1 part vinegar Hollandaise = 5 parts butter: 1 part

yolk: 1 part liquid

Free-standing Custard = 2 parts liquid: 1 part egg

Rich custard for pies = 4 parts liquid: 1 parts yolk

Crème Anglaise = 4 parts milk/cream: 1 part yolk: 1 part sugar

Chocolate Sauce = 1 part chocolate: 1 part cream

Caramel Sauce= 1 part sugar: 1 part cream

The 1 part rice to 2 parts water does not really work with all rice as you increase the quantities of rice. Variables include: size of cooking vessel, washing, age of the rice, conversion, type of rice, variety of rice, etc.

Basic ratio is 2 parts flour to 1 part water for wrappers.

For steaming dough (humbow) 4 parts flour to 1 part water with a bit of yeast, sugar and oil.

For won ton dough: 3 parts flour, 1 part egg, 1 part water, salt