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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 ...
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0answers
43 views

How can I make the dough for an ice cream sandwich easier to work with?

I recently tried to make the "cookie" portion of an ice cream sandwich using this recipe The proportions of ingredients made a rather hard cookie, which by some accounts is good, but broke apart very ...
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1answer
194 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?
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1answer
249 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 ...
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1answer
306 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 ...
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4answers
1k 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 ...
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1answer
892 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 ...
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1answer
2k 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 ...
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1answer
339 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 ...
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2answers
1k 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 ...
3
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1answer
276 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% ...
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1answer
268 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 ...
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1answer
1k 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 ...
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1answer
2k 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 ...
2
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0answers
433 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 ...
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1answer
1k 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 ...
0
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1answer
77 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? ...
5
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4answers
7k 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 ...
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0answers
735 views

What is the weight ratio of bone to meat in a Tomahawk Steak?

I'm unable to locate any information, online, so far, to determine the bone vs. meat weight ratio of a Tomahawk Steak.
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2answers
4k 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 ...
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2answers
857 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 ...
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1answer
8k 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?
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3answers
18k 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 ...
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1answer
4k 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?
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2answers
7k 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 ...
6
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2answers
334 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 ...
6
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1answer
659 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:...
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2answers
7k 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 ...
2
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1answer
628 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 ...
13
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8answers
466k 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-...
8
votes
3answers
10k 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 ...
3
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1answer
183 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) ...