How to break free of recipes – it’s all about the ratios
Do you find yourself constantly glancing at your recipe book while you’re cooking? You think to yourself, “What’s next? What ingredients do I need? How much do I put in?”
If this is you and you want to take your cooking to the next level, you need to get the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking
The book teaches you about ratios – the fundamental underpinnings of any recipe. Once you know the ratios, you can start tweaking recipes and be more confident about creating your own. The author also gives tips on how to make the ratios work as well as the “why” behind it.
Some examples of ratios include:
- Vinaigrette – 3 parts oil : 1 part vinegar (or acid)
- Stock – 3 parts water : 2 parts bones
- Cookie dough – 1 part sugar : 2 parts fat : 3 parts flour
I did find that the book has a lot about baking and French style cooking, so if you’re looking for something specific, like Asian ratios, you’ll have to apply what you learn from this book and deconstruct Asian recipes you find. Or maybe there’s a similar book for Asian foods?
In any case, this is a must have book for your kitchen. Go read more now at Amazon!
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