![]() ![]() Ratios are basic science formulas of ingredients and do not include information on procedures or techniques. Once you start thinking about ratios, the possibilities are endless. There are ratios for soups and sauces, risotto, grains, and legumes, as well as bread and pastries. ![]() Even with all these variables, however, the process-and the ratio-holds true. The liquid might include wine, beer, or stock, and the fat may be olive oil, butter, or bacon fat. The mirepoix may morph into an Italian soffrito, or incorporate mushrooms, garlic, and shallots. This simple ratio can be applied to any braise or stew, whether you are preparing a pot roast, a fricassee, or an Indian curry. For example, a basic ratio for a braise uses 10 parts protein, 1 part mirepoix, and 1–2 parts liquid as its foundation. Ratios can be devised for almost any preparation, even complex ones. As a way of speeding and simplifying the cooking process, these and other simple ratios are helpful and, compared to a recipe, relatively easy to memorize. Examples of ratios by weight include a roux (equal parts fat and flour) or a bread dough (flour and water), by the volume they include a simple syrup (equal parts water and sugar) or a rice pilaf (2 parts liquid to 1 part rice), or by count when preparing a hollandaise sauce (6 egg yolks for every 1 lb. Ratios are calculated by weight, volume, or through mixed methods incorporating a combination of weight, volume, or count. ![]() Ratios can also be used to develop recipes, and recipes can be evaluated through ratio analysis to test for accuracy. By using ratios production can be easily scaled to the desired quantity. Instead of measuring by cups or pounds, ingredients are defined in “parts” that are relative to each other in quantity. Whereas conventional recipes use specific ingredient measurements, culinary ratios are a fixed proportion of ingredients in relation to one another. ![]()
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