I thought it might be interesting and helpful to readers to compile a list of ratios that are useful in cooking.
For example if making a luscious quiche I use 1 egg to 100ml cream.
For French toast I usually use 1 egg to 1/2 cup milk.
When making risotto I use 3-4 times the volume of rice in stock.

What ratios do you often think of or need?

1/4 cup of sugar per egg white for pavlova.

I always used coconut powder to make coconut milk or coconut cream (rather than buying canned liquid). I got tired of making my brain work out the powder/water ratio so I devised this:
MILK: Take the amount of the coconut milk you need, e.g. 400ml. For water amount required, divide that 400ml by 1.13636. (Answer = 352ml of water.) For coconut powder amount required, divide that 400ml by 4.5454. (Answer = 88g of coconut powder.)

CREAM: Take the amount of the coconut cream you need, e.g. 400ml. For water amount required, divide that 400ml by 1.3888. (Answer = 288ml of water.) For coconut powder amount required, divide that 400ml by 2.941. (Answer = 136g of coconut powder.)

And I allow 100g of dried pasta per human

To make fresh pasta: 100g flour to 1 egg.

To cook rice: twice the amount of boiling water to the amount of rice - eg 1 cup of rice = 2 cups water. Cover, bring to boil, turn down to minimum, leave for 15 minutes. Remove from heat. Leave for at least another five minutes. DO NOT remove the lid until the end (my husband knows this well by now).



Edited 1 time(s). Last edit at 06/06/2012 06:20AM by FarmAway.

"A handful and a bit" was my Mum's standard answer when asked how much of this or that in one of her recipes ..... lol. I have never got too hung up on ratios, but I was impressed with J1's pastry recipe that had ... 1/2 cup water and 2 teaspoons. It came together perfectly.

Cheers,

Beverley

p.s. My Mum was a brilliant cook.

Scrambled Eggs... 1 Tablespoon Milk per Egg.

Vinaigrette: 1 part wine vinegar to four parts ev olive oil

Mayonnaise: 3 egg yolks, 2 tab lemon juice, 300 ml ev olive oil