Questions tagged [ratio]

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Yolk weight, Yolk/White ratio in recipes

I'm wondering why don't more recipes use yolk weight or yolk/white ratio in their description to get a more precise result? Things like flour/sugar have very precise weights listed, why not eggs? Is ...
Román's user avatar
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0 answers
44 views

Cheese cookie doughs and proportions

Cheese cookie recipes I looked at use varying ingredients and ratios. Having never baked before, I'd like to know what those do to the result and what the gamut of workable variation in proportions is....
ariola's user avatar
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149 views

What can I substitute the cocoa powder with for this mille crepe recipe?

I'm following this recipe of a mille crepe, where they do the crepes with cocoa powder. I want to try to make the crepes without cocoa, what should I do? The current recipe is CREPE 6 tablespoons ...
asdfasdf's user avatar
  • 101
3 votes
1 answer
2k views

What is the ratio of fat to flour in shortcrust pastry?

What is the ratio of fat to flour in shortcrust pastry? I cannot find anything on the matter, and it said somewhere that it was 4:1 but I've been told differently in the past, so I've come here to ask ...
Daisy's user avatar
  • 31
3 votes
2 answers
22k views

Recommended lemon juice to water ratio when making lemonade

A lot of recipes I see call for lemon quantity but this can be very relative as some lemons differ in weight/size, thus yielding to different amounts of lemon juice. For instance, if I wanted to make ...
Carl Edwards's user avatar
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1 answer
323 views

How do I increase the amount of store bought peanut butter from 1/2 cup to 1 cup in a peanut butter brownie recipe?

I have a chewy peanut butter brownie recipe that uses 1/2 cup JIF peanut butter. The recipe also includes 1/3 cup butter; 1 cup flour; & 2 eggs. I want to increase the amount of peanut butter to 1 ...
Texas Gal's user avatar
3 votes
1 answer
2k views

How much carrot is too much when baking carrot cake?

I am experimenting with increasing the amount of carrot in carrot cake. The original recipe uses 3 cups of carrots to 2 cups of flour; how much more carrot can I add in addition to the 3 cups without ...
user86950's user avatar
3 votes
2 answers
492 views

How do I recreate a restaurant's sauce if I know the ingredients but not the ratios?

I recently ate at a Mexican restaurant with a delicious sauce. They were willing to sell it to me if I put in a special order, but they insisted it was so easy to make that I should just make it ...
Kat's user avatar
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1 answer
486 views

Gluten-free waffles

I've been making gluten-free pancakes for some time (with varied, but usually good, success) and want to try my hand with waffles as I recently bought a waffle iron. I intend to use a slightly ...
Matt W's user avatar
  • 1,099
1 vote
0 answers
735 views

How many grams of almonds are in a tsp of almond extract?

How many grams of almonds are in a tsp of almond extract? Looking for equivalency or concentration rations for almonds to almond extract.
Dementedpenguin's user avatar
2 votes
0 answers
288 views

Dough/filling ratio in tart

If I were to make an Italian homemade pie that can work for almost all occasions (i.e. for kids because of no coffee/alcohol etc.) I'd think of a jam crostata. It's a buttery dough (pasta frolla) that ...
David P's user avatar
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1 vote
2 answers
674 views

Quiche does not set up - too much, or too little, cream?

My quiche did not set up well; the final custard remained a touch watery/soft. Would that mean my ratio of cream : egg was too much or too little cream? What's the logic of quiche custard? Should I ...
Fattie's user avatar
  • 109
3 votes
1 answer
1k views

What’s the minimum sugar to egg white ratio in Swiss buttercream?

A Swiss meringue buttercream is a buttercream based on a sugar and egg white mix that is first heated and then whipped. The average recipes I could find use roughly one part egg white to two parts of ...
Stephie's user avatar
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0 answers
334 views

Baker’s ratio for crackers

Is there a baker’s ratio for crackers? I can find one for just about every dough recipe under the sun, except one for crackers! I suppose I could just research a bunch of recipes and come up with my ...
Just Joel's user avatar
  • 650
0 votes
1 answer
1k views

Cake dry to wet cooking time ratio

Is there a ratio of how much water, fats, dry ingredients and flour to temperature and cooking time for cakes?
mroll's user avatar
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1 vote
1 answer
1k views

Baking ratio for waffles!

What is the ratio between flour, sugar, fat, liquid, and egg for waffles? I searched up "baking ratios" and "cooking ratios" but the closest thing that came up was for pancakes. Now, I know pancakes ...
Melanie's user avatar
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1 answer
952 views

Soaked red split lentils overnight for tadka dal. Proportion water to boil them in by weight? Any way to prevent the foam-up?

(Ya know, these guys.) So I rinsed 1 kg of them and soaked them overnight. Haven't made them in a while, and I've had some trouble in the past with not adding enough water and having them stick ...
Owen_AR's user avatar
  • 235
7 votes
5 answers
2k views

Simple recipe that when combined in a different order yields different food?

I'm trying to organize a science demo, and one of the lessons I'd like to get across is that information and order matters when ingredients are combined! Mixing together a pile of raw chemical ...
spacetyper's user avatar
1 vote
1 answer
5k views

What is the ratio of baking soda to water for lentils?

I am soaking lentils and need to know how much baking soda to add per cup of lentils. Previously, I had to cook lentils for about 2 and 1/2 hours to get the desired softness of the lentils. It was ...
Kimba928's user avatar
0 votes
1 answer
17k views

Cake Pops: Ratio of cake crumbs to frosting?

I'd love to ask either of the following two questions: What's a good ratio of frosting to cake crumbs, when making cake pops? Does anyone know of a good website that lists baking ratios, including ...
MikeTheTall's user avatar
8 votes
1 answer
2k views

What is the binding power of starches vs flour?

I was surprised to read the answers to a recent question on thickening - two of the three, including the accepted answer, suggested using cornstarch instead of flour to save calories. I have always ...
rumtscho's user avatar
  • 139k
10 votes
2 answers
2k views

Why is water added to the egg wash of challah bread?

This recipe for challah bread calls for an egg wash composed of 1 egg and 1 tsp of water (see the final item in the ingredient list). What is the effect of this small amount of water? It seems like ...
Doubt's user avatar
  • 295
6 votes
2 answers
2k views

Do Morrocan-stye pickled lemons really need 5 to 10% salt?

I want to make Morrocan-stye pickled lemons, but I was only able to find one site with an explicit ratio, and it says: In On Food and Cooking, Harold McGee suggests that a solution of five to 10% ...
Owen_AR's user avatar
  • 235
2 votes
1 answer
855 views

Pickled/preserved lemons/limes - grams of salt per kilogram of fruit? [duplicate]

[ I think this question here was originally too unclear. because I was still researching and figuring out exactly what I wanted to ask when I posted it. I edited it a few times, but I think my editing ...
Owen_AR's user avatar
  • 235
1 vote
1 answer
2k views

Is there a basic ratio for dill pickle brine which will be safe for any vegetable?

I'm looking for a bare-bones dill pickle brine recipe (for safe canning, and long-term storage—not for refrigerator pickles). When I look online, I see all these really fancy recipes that try to jazz ...
Brōtsyorfuzthrāx's user avatar
5 votes
1 answer
6k views

Effect of xanthan gum on agar agar gels?

I just recently got into using agar agar to prepare solidified gels, and I'm wondering what effect adding xanthan gum to the mixture before gelling it would have. I'm particularly interested in trying ...
user2649681's user avatar
2 votes
0 answers
1k views

Ratio of liquid/glucomannan/xanthan gum for flan or Walden Farms dip

I'm hoping someone can offer suggestions for what a good ratio of glucomannan and xanthan gum per volume liquid to thicken a flavored liquid(water consistency w/o thickeners) into a result that has a ...
user2649681's user avatar
1 vote
2 answers
5k views

I am attempting to preserve the shelf life of ice tea up to six months with citric acid, I need a perfected ratio?

I am attempting to preserve the shelf life of ice tea up to six months with citric acid, I need a perfected ratio? I have tried several ratio, but still end up with molds in a week time not ...
user42892's user avatar
0 votes
1 answer
145 views

What is a good ratio (range) of nut flour in Mandelkipferl dough?

I want to make Mandelkipferl and similar cookies. For Vanillekipferl, I tend to use a 3:2:1 ratio of flour:butter:sugar, without an egg. Is there a traditional ratio of nut flour in Mandelkipferl? ...
rumtscho's user avatar
  • 139k
5 votes
4 answers
11k views

Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage?

Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be something along the lines of: 10 to 20 ...
Owen_AR's user avatar
  • 235
2 votes
2 answers
9k views

Equivalent of dried (ground) pepper when the recipe calls for crushed

This question is in relation to my earlier question Recipe calls for Aleppo Peppers, I need the right substitution amounts for cayenne and paprika that I got an answer to. My recipe calls for crushed ...
PatrickDickey's user avatar
1 vote
2 answers
1k views

Wouldn't this cake batter be too runny? Would the coffee affect the texture?

I came across What purpose does coffee serve in a chocolate cake recipe? as a similar question to one I'd just asked about baking. Looking at the recipe she provided there, wouldn't the amount of ...
Brooke's user avatar
  • 1,404
1 vote
1 answer
17k views

What is the correct conversion of dried whole vs. ground fennel?

I have a recipe that calls for one tablespoon of ground fennel. I only have dried fennel seed. What amount of dried seed should I use?
eddie burkes's user avatar
10 votes
4 answers
46k views

'Sweet milk' substitute in an old recipe

I have an old pancake recipe (circa 1930) that I would like to try. However it includes as an ingredient "sweet milk." Having never seen such a thing in stores. I'm trying to find the best ...
Confused Engineer's user avatar
1 vote
3 answers
22k views

How important are eggs for a muffin recipe?

I have not actually read Michael Ruhlman's Ratio. I know that he describes a basic muffin as 2:2:1:1 of flour, liquid, egg and fat. Prior to discovering Ratio, I only ever thought of a muffin in ...
ccsdg's user avatar
  • 542
1 vote
1 answer
8k views

How much sugar and corn starch is in commercial icing sugar?

If anyone knows about the percentages of sugar & corn starch to make icing sugar for commercial purposes, please let me know. How important is it for these percentages to be accurate?
sisira's user avatar
  • 11
8 votes
2 answers
10k views

How much acid to use for stabilizing meringue?

After reading up on the proper books, I started adding some acid when beating meringues. At home, I use cream of tartar, but when I am baking at somebody else's kitchen, I am lucky if they have at ...
rumtscho's user avatar
  • 139k
7 votes
2 answers
481 views

Ratios in traditional Thai peanut curry recipes

I tried to make a Thai peanut curry and used a highly rated recipe: I have no experience making Thai food and have only eaten it in restaurants. It did occur to me that the peanut butter content ...
Sobachatina's user avatar
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6 votes
1 answer
1k views

Is Consumer Reports really correct about 6 parts water to 1 part rice?

There's been a number of news reports recently about possible high concentrations of inorganic arsenic in rice. I heard that Consumer Reports says to cook 1 part rice in 6 parts water to minimise risk:...
Josh's user avatar
  • 193
2 votes
4 answers
25k views

For equal volumes water and sugar, what is the ratio of separated volume vs. combined?

I'm making a simple syrup with equal parts sugar and water in a glass measuring cup and want to avoid dirtying two measuring cups. I want to measure one (say standard table sugar,) then add the ...
Jeff Axelrod's user avatar
  • 4,929
2 votes
1 answer
782 views

Yellow Hot Dog Relish

I can not find my favourite hot dog relish sauce recipe but it included cucumbers, cabbage, peppers, and onions. I know it had tumeric as it was yellow but I am not sure of the ratio of vinegar to ...
Caroline Anrold's user avatar
17 votes
11 answers
736k views

How much rice should I cook per person?

I would like to know how much rice I should cook per person. Preferably in some "fast" measurements - like cups, spoons, etc. It would also be nice to know how much water should I add to the rice-...
Tomáš Fejfar's user avatar
8 votes
3 answers
11k views

What is the thickening power of different types of roux?

I often take the easy way out and work with white roux, usually mixing it 1:10 for a sauce, and using the warm liquid into hot roux method. Tonight I needed a more toasted taste. I was afraid to try ...
rumtscho's user avatar
  • 139k
4 votes
1 answer
207 views

How much foreign substance can I add to processed cheese?

Recently, I decided to make myself a soup with a new kind of cheese nockerln. For the nockerln, I wanted to make nut-mushroom cheese. I used roughly equal amounts of emmentaler, portobellos (pureed) ...
rumtscho's user avatar
  • 139k