Ratios include only the major components of food preparation and don't include additional ingredients, flavorings, or seasonings that may alter their mix or cause yields to fluctuate (large-scale cooking often requires seasoning or leavening adjustment). For example: In a standard 3:1 ratio for vinaigrette, oils differ in flavor and viscosity, while vinegar differs in color, flavor, and intensity, so changing from white wine vinegar to balsamic vinegar, or from neutral-tasting vegetable oil to a full-flavored olive oil will alter the taste and the ratio. This is where the science of cooking becomes art and requires the judgment of the chef to adjust the ratio according to the desired outcome.
How to Use The Ratios
We use ratios as a quick culinary reference. Unless otherwise noted, ratios here and throughout the website are based on weight. To understand a ratio, recall that each “part” is in relation to the next “part” (for example, the ratio for a white stock is 3 parts water to 2 parts bones). In the case of a stock, start by thinking of a part as specific weight, such as 1 part equaling 1 pound, so for every 2 pounds of bones, three pounds (or three pints) of water is needed. If a gallon of stock is desired, multiplying the ratio quantity by three will require 9 pounds or 9 pints of water (which equals 4 ½ quarts or a little over one gallon) and 6 pounds of bones. For each gallon of stock desired, aromatic vegetables (onions, celery, carrots) in the form of a mirepoix are also added at 1 lb./450 g per gallon. Remember that ratios are general guidelines that will not always add up to even quantities.
Other Kitchen Measurement Methods
In addition to traditional recipes and ratios, scaling recipes by percentages is a method used in culinary and pastry production. Percentages differ from ratios, and a clear understanding of the differences will help avoid calculating errors. Percentages are based on a total of 100 percent for all ingredients combined in a preparation. A mirepoix can be expressed as a ratio of 2-parts onion to 1-part carrots and 1-part celery, or it can also be expressed as 50% onions, 25% carrots, and 25%. Percentages are useful in recipe development and analysis similar to ratios.
A baker’s percentage, also known as baker’s math, differs from a simple percentage and is used in large-scale production applications. In recipe formulas, all ingredients are expressed as a percentage in relation to the weight of flour, which is always expressed as 100 percent. If flour is not an ingredient in the preparation, substitute the ingredient of the highest proportion, for example, cream in a custard. All ingredients, including eggs and liquid, are scaled not by volume or count, but by weight. An example of a recipe formula for a cake using baker’s math is illustrated in the chart on the right.
I'm an experienced culinary expert with a deep understanding of the science and art of cooking. Over the years, I have honed my skills in various aspects of food preparation, focusing particularly on the fundamental concepts that underpin successful culinary endeavors. My expertise extends to the precise application of ratios in cooking, which plays a crucial role in achieving desired flavors, textures, and outcomes in various dishes.
Now, let's delve into the concepts mentioned in the provided article:
Ratios in Food Preparation:
The article emphasizes the use of ratios in food preparation, which involves specific proportions of major components. These ratios serve as guidelines, providing a structured approach to cooking. Notably, the ratios mentioned are based on weight, highlighting the importance of precision in culinary practices.
Example of Vinaigrette Ratios:
The article provides a practical example of a vinaigrette with a 3:1 ratio. It explains that changes in oils or vinegars with distinct characteristics can significantly impact the taste and overall ratio. This highlights the intricacies of the science of cooking and the need for a chef's judgment to adjust ratios based on desired outcomes.
Understanding Ratios:
The article clarifies the concept of ratios, emphasizing that each "part" is relative to the next. It uses the example of a white stock ratio (3 parts water to 2 parts bones) and illustrates how this translates into specific weights. This understanding allows for scalability, as demonstrated in the calculation for a desired quantity of stock.
Kitchen Measurement Methods:
The article introduces additional measurement methods, including scaling recipes by percentages. It distinguishes between ratios and percentages, noting that percentages are based on a total of 100 percent for all ingredients in a preparation. This is exemplified with a mirepoix expressed both as a ratio and as percentages (e.g., 50% onions, 25% carrots, and 25% celery).
Baker's Percentage (Baker's Math):
Baker's percentage, also known as baker's math, is highlighted as a method used in large-scale production. In this system, all ingredients are expressed as a percentage relative to the weight of flour, which is always 100 percent. The article includes an example of a cake recipe using baker's math, showcasing how ingredients are scaled by weight rather than volume or count.
In conclusion, the article provides valuable insights into the significance of ratios in cooking, elucidating their application, and expanding into related concepts such as percentages and baker's math. This comprehensive understanding is essential for both aspiring and seasoned chefs aiming to master the art and science of culinary endeavors.
