Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [ratio]

42 questions
17
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11 answers

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-cooker. Edit: I want to have the rice as a side…
Tomáš Fejfar
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10
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2 answers

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 most other challah recipes use egg alone.
Doubt
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10
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4 answers

'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 substitute for this ingredient. Given that the "milk"…
Confused Engineer
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8
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1 answer

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 assumed that flour and starch are so close in…
rumtscho
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2 answers

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 least some citric acid; cream of tartar is a huge…
rumtscho
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3 answers

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 dark roux outright, and went for brown roux. "The…
rumtscho
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5 answers

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 elements, of the same amount that is in a human, won't…
spacetyper
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7
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2 answers

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 seemed very high in that recipe. The resulting dish…
Sobachatina
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6
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2 answers

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% salt is needed to achieve a good North African-style…
Owen_AR
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6
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1 answer

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: "We say to use about 6 parts water to 1 part…
Josh
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5
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1 answer

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 to use the xanthan gum to replace fats in…
user2649681
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5
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4 answers

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 grams of salt per 100 grams of raw cabbage Or something…
Owen_AR
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4
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1 answer

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) and hazelnut flour, with some heavy cream, some…
rumtscho
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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 sugar1, some a bit more, some less2. I would like…
Stephie
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1 answer

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 for different opinions.
Daisy
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