I am learning to cook. I want to know whether there is a good resource at what ratios of ingredients to use when I am cooking. Thank You. :)

  • please, add here the label "quantitative". I want to know more about this kind of questions. Excellent question! +1 – user2954 Jul 26 '11 at 19:31
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    I don't see how "quantitative" is useful as a tag. We have a search in the upper-right-hand corner; try searching for "ratio" or "measurements". – Aaronut Jul 26 '11 at 20:38
  • @hhh I can't add tag I don't have enought points. I tried to add tag "measurements", Hope that helps. Should I keep it? – user712092 Jul 27 '11 at 22:21
  • user712092: yes I think that is a good idea. Well, it does not fully address similar questions but at least it does describe this question. Thank you. – user2954 Jul 28 '11 at 17:59

How about Ruhlman's book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking?

The entire work is dedicated to breaking cooking down into ratios, and it includes recipes. I hear the bread recipe is particularly good.

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  • I can vouch for his batters. The doughs are good too. The sauces are a bit thick for my taste, but this is easily remedied once the starting point is clear. – rumtscho Jul 28 '11 at 10:59

I will outline some tips in the book suggested by BobMcGee:

  1. use weight measurements in using ratios. Do not use volumetric, density or anything like that.
  2. have a digital scale that can measure up to 5 pounds (2.3 kg) and in grams and pounds due to the point 1.
  3. 3-2-1 -rule: pie = flour:fat:water, cookie = flour:fat:sugar (look at the cover cheatsheet)
  4. have at least 3 different sized liquid measuring spoons 8:4:1 (four soups, water and serving)
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The Food Network's Alton Brown show "Good Eats" frequently describes base recipes in form of ratios. But for this you actually have to watch the shows, when the recipes are published the ratios are replaced with measurements.

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