#BEEFY MACARONI BAKE RUHLMAN SERIES#
He worked a series of odd jobs (including briefly at the New York Times) and traveled before returning to his hometown in 1991 to work for a local magazine. Ruhlman grew up in Cleveland and was educated at University School (a private boys' day school in Cleveland) and at Duke University, graduating from the latter in 1985. He is the author of 11 books, and is best known for his work about and in collaboration with American chefs, as well as other works of non-fiction. Michael Ruhlman (born 1963 in Cleveland, Ohio) is an American writer. Ratio provides one of the greatest kitchen lessons there is-and it makes the cooking easier and more satisfying than ever. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.Īs the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen-water, flour, butter and oils, milk and cream, and eggs-work. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor.Ĭooking with ratios will unchain you from recipes and set you free. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Biscuit dough is 3:1:2-or 3 parts flour, 1 part fat, and 2 parts liquid.
Ratios are the simple proportions of one ingredient to another. Ratios are the starting point from which a thousand variations begin.
Add baking powder and/or eggs for a lighter, airier texture.
Replace white sugar with brown for a darker, chewier cookie.
From there, add anything you want-chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.
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