Questions tagged [ratio]
42 questions
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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 liquid (coffee, buttermilk, oil, and eggs) to solid…
Brooke
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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?
eddie burkes
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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 terms of dry:wet ratios, fat as adding richness, and…
ccsdg
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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?
sisira
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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 own, but if there’s one out there that any of you…
Just Joel
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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?
mroll
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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 quickly and cook slowly,
or adding too much water and…
Owen_AR
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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 the frosting:cake crumb ratio for cake pops?
MikeTheTall
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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? Also, what is the highest ratio of nut flour which…
rumtscho
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What can I substitute the cocoa powder with for this mille crepe recipe?
I'm following this recipe of a mille crepe, where they do the crepes with cocoa powder.
I want to try to make the crepes without cocoa, what should I do?
The current recipe is
CREPE
6 tablespoons butter
3 cups milk(675 mL)
6 eggs
1 1/2 cups…
asdfasdf
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How do I increase the amount of store bought peanut butter from 1/2 cup to 1 cup in a peanut butter brownie recipe?
I have a chewy peanut butter brownie recipe that uses 1/2 cup JIF peanut butter. The recipe also includes 1/3 cup butter; 1 cup flour; & 2 eggs.
I want to increase the amount of peanut butter to 1 cup, so that I end up with a significantly higher…
Texas Gal
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Gluten-free waffles
I've been making gluten-free pancakes for some time (with varied, but usually good, success) and want to try my hand with waffles as I recently bought a waffle iron.
I intend to use a slightly modified version of my pancake recipe as most recipes…
Matt W
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