Ratios or Recipes
» Cookery
From a look at Michael Ruhlman’s Ratio.
The first thing you’ll notice if you start trying to cook with ratios is that they are not as marvelously simple as Ruhlman implies. Ratios, Ruhlman writes “allow you to close the book and cook as you wish.” But while his seductively spare table of 33 culinary ratios fits neatly on two introductory pages, it is followed by some 200 pages of caveats, fine print, and explications of technique.
Can just using ratios really teach me to be a better cook?