Today we're talkin culinary ratios! Ratios are a great replacement for traditional recipe measurements if you're already familiar with cooking & comfortable in the kitchen.
Here are some of the most used ratios for baking & cooking (and the ones I use the most):
Bread 5:3 Flour to water
Pie Dough 3:2:1 Flour to fat to water
Pasta 3:2 Flour to egg
Cookies 3:2:1 Flour to fat to sugar
Biscuits 3:2:1 Flour to liquid to fat
Vinaigrettes 3:1 Oil to vinegar
Mayonnaise 20:1 Oil to liquid (plus yolk)
Brines 20:1 water to salt
Stock 3:2 water to bones
Mirepoix (Meer-pwah) 2:1:2 Onion to carrot to celery
Braise 10:1 Protein to Mirepoix
Using these ratios as a baseline, you can be as creative as you want and make all kinds of new flavor & texture combinations!
Happy cooking!
