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12 votes

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

Developing upon a previous idea from @mroll, eggs + fat (oil or butter) has some interesting science to explore. Slowly adding oil to the yolk while whisking will create an emulsion of the fat drops ...
greedyscholars's user avatar
10 votes

How much rice should I cook per person?

The standard rice cup measure is one go (long o sound) ~180ml, which was at some point based on a Japanese government opinion about how much raw rice an average person would consume. 1 koku is 1000 x ...
JasonTrue's user avatar
  • 9,392
9 votes
Accepted

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

You need less cream for a firmer consistency. The eggs are the part that set during the cooking process. The cream adds moisture and fat, both of which make it softer and runnier.
Summer's user avatar
  • 3,012
8 votes

How much rice should I cook per person?

The USDA recommended serving of rice (PDF) is 1/2 cup cooked, which should be 1/4 cup raw, as rice about doubles in size. The reality, though, is that the amount someone should eat and the amount ...
Catija's user avatar
  • 16.5k
8 votes

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

Well, after this came up in another question and after realizing data on this was hard to find online, I pulled out my graduated cylinder and tried it myself. As noted in comments, measuring sugar ...
Athanasius's user avatar
  • 32.2k
8 votes
Accepted

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

Egg white is very gloopy, unless you cut it with some water or milk it's hard to get a good, even layer. With challah this can mean you get a blob of egg white running down into a seam between braids ...
GdD's user avatar
  • 76.7k
8 votes

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

If anything, for egg washes in general, it might be more common to add water (or milk or cream) than not. Thinning the wash makes it easier to brush on an even, not-too-thick layer. It also tends to ...
Cascabel's user avatar
  • 58.3k
7 votes
Accepted

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

As I understand it, you may be seeing some confusion between two very different processes. When making sauerkraut, you are fermenting cabbage in brine, and the fermentation gives sauerkraut its ...
Megha's user avatar
  • 11.8k
7 votes

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

Typical ratios are 3:2 or 2:1 (flour to fat). In fact, you can use a flaky crust recipe if you prefer, the difference is only in the mixing. I have used these ratios successfully for short pie/tart ...
rumtscho's user avatar
  • 139k
5 votes

'Sweet milk' substitute in an old recipe

I grew up on a farm. We always had a milk cow. We used the terms "sweet milk" and "milk" interchangeably. It was whole milk. Mother would pastuerize it. We did not have the capability to homogenize ...
user52813's user avatar
5 votes
Accepted

Recommended lemon juice to water ratio when making lemonade

According to this lemonade recipe Best Lemonade Ever rated by 3K people, averaging a rating of 5 stars, the ratio is 1 ¾ cups white sugar 8 cups water 1 ½ cups lemon juice Since you're using 2 cups ...
Anastasia Zendaya's user avatar
4 votes

How much carrot is too much when baking carrot cake?

There is no exact limit, it's a subjective/linguistic question. With every carrot you add, the proportion of people who recognize your result as "cake" will go down and those who recognize ...
rumtscho's user avatar
  • 139k
4 votes

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

It is possible to substitute regular butter with any nut butter (like peanut butter), it will add a nutty flavour of course but this shouldn't be an issue since there's already peanut butter included. ...
Carrott's user avatar
  • 141
3 votes

Baking ratio for waffles!

You cannot find a "golden ratio" as there is no such thing for something as diverse as "waffles": Brussels Waffles Liège Waffles Butter waffles Vanilla waffles Blueberry waffles Honey Waffles ... ...
Fabby's user avatar
  • 5,837
3 votes

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

Egg whites and yolks. If mixed separately and then folded together you get a creamy fluffy substance. If you mix them together you get scrambled eggs
mroll's user avatar
  • 2,107
3 votes

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

None. I have recently discovered that lentils do not require to be soaked prior cooking - and nor baking soda. I have already detailed this in an answer but I am not sure how to find it and link to it....
Alchimista's user avatar
3 votes
Accepted

Cake Pops: Ratio of cake crumbs to frosting?

Cake pops all depend on moisture of the baked or scrap cake you are starting with (and about a hundred other factors including ambient temperature and humidity, fat %, age of cake, etc etc etc). The ...
StevenXavier's user avatar
  • 1,708
2 votes

How much rice should I cook per person?

Generally 60-80g or so if you are just having a sauce and rice. If you are having starters, sides, or vegetables then 50-60g, or if it's someone very hungry, 80-100g.
Corsara's user avatar
  • 426
2 votes
Accepted

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

Essentially, food pathogens cannot grow below 4.0 pH and vinegar is significantly more acidic that that. If you go here and scroll down a bit, there is a good, succinct explanation. They use brines ...
moscafj's user avatar
  • 75.8k
2 votes

What is the binding power of starches vs flour?

When it comes to food 'thickness' (viscosity) is frequently discussed in 'relative terms' but not 'measurable units'. As such I'm not sure your question can be answered in 'absolute' terms. Turning ...
Cos Callis's user avatar
  • 18.2k
2 votes

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

If you fry vegetables and meat in oil until browned, soak up the remaining fat with flour, then add stock and simmer, you'll get a tasty stew. If you simmer meat and veg from cold in stock, then add ...
Chris H's user avatar
  • 44.4k
2 votes

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

None of the flavors were overpowering (it didn't taste mostly like onions or jalapenos or garlic) That statement provides the key you can work with: prepare a bowl of each ingredient. make a ...
Ray Butterworth's user avatar
2 votes

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

First, ask if they cook any of the ingredients. It's likely that they are all raw. Next, I would probably start with a mix with an approximate base that has the same color as the original sauce ( ...
meractus's user avatar
  • 308
2 votes
Accepted

Gluten-free waffles

You misunderstand the purpose of salt and baking soda/baking powder. Your waffles will likely not be great if made from your suggested recipe. Salt is there as flavor. Virtually all recipes for baked ...
Sneftel's user avatar
  • 29.5k
2 votes

Cake dry to wet cooking time ratio

For ingredient ratios, the keyword is baker‘s percentage or baker‘s math. Typically the flour is taken as the base value and all other ingredients are described as a percentage of the flour weight. ...
Stephie's user avatar
  • 60.1k
2 votes
Accepted

Yolk weight, Yolk/White ratio in recipes

For modern recipes: Because eggs get sorted by weight and classified before they reach supermarket shelves. That means within the acceptable deviation stating a number of eggs is perfectly fine. The ...
Stephie's user avatar
  • 60.1k
1 vote

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

Sugar is used to dissolve the egg whites and the protein film on the surface of the air bubbles (source). Looking at meringue ratio recommendations, here is what I found. By varying the amount of ...
J007B's user avatar
  • 287
1 vote

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

Add 1 Tab of flour in egg mix. That works for me. Check Moosewood cool books Quiches. Easy and my go-to for 38 years.
Just jude's user avatar
1 vote

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

I cook red lentils in two ways: an excess of water and drain, or top up the water until they're done. In the latter case add any stock/wine etc. at the beginning, then top up with water from the ...
Chris H's user avatar
  • 44.4k
1 vote

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

Bechamel is a very typical example. If you were to just mix the ingredients in any random order and temperature, you wouldn't get a real bechamel, but either lumps or something strange. I even ...
rumtscho's user avatar
  • 139k

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