July 04, 2013

On Ratios

I am really excited about this book I bought: Ratio by Michael Ruhlman.  This is a book that thrills both the scientist and the baker in me.  In fact, this book just goes to show that scientist and baker are one and the same.

I hope I’m not the only one that is thrilled by these types of things.

Essentially, this book teaches you the ratios to several basic recipes like bread, pasta, cookie dough, muffins, etc.  This means that you can come up with your own recipes or understand how to adapt existing recipes without completely ruining them.  Ever wonder how the contestants on Top Chef or Iron Chef know how to make cakes and cookies and pasta without staring at a cookbook or running back and forth to look at their computers?  This is how!

We’re the next Bobby Flay, we are.    

For example, the 3:2:1 pie dough.  3 parts flour, 2 parts fat, 1 part water.  But you could potentially use any type of flour, like whole wheat or all purpose.  You could use butter or shortening or lard.  As long as the ratios (by weight) remain the same, you will get a pie dough. 

The ratio doesn’t give you technique, let’s not get greedy.  You still need to know that the fat should be cold and should not be melted at any point during the crust making process.  What this book gives is a basis to build off of.

This book totally gives you kitchen freedom.  Amazing!  Let’s experiment my friends.

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