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January 10, 20100 found this helpful

I just read an article about a book of cooking with ratios instead of recipes. I was going to see if our library had it or could get it to check it out.

Michael Ruhman's
Ratio: The Simple Codes Behind the Craft of Everyday Cooking

http://www.nyti … iews/29book.html

A few mentioned there are:

Pie dough = 3 parts flour: 2 parts fat : 1 part water.
Roux = 3 parts flour : 2 parts fat.
Sausage = 3 parts meat : 1 part fat.
Bread = 5:3 ratio of flour to water (plus yeast and salt) a few different cookie dough ratios.

Classic vinaigrette = 3 parts oil to 1 part vinegar, or 3:1

A pound cake = 1 part butter to 1 part sugar to 1 part egg to 1 part flour, or 1:1:1:1.

Authentic shortbread = 3 parts flour, 2 parts butter, 1 part sugar for a ratio of 3-2-1.

or a 4-2-1 shortbread cookies:
http://hubpages … 4-2-1-Shortbread

Here is one for muffins:
2 parts flour to 2 parts liquid to 1 part egg to 0.5 part fat
http://prohowto … and-recipe-ideas

Pancake recipe that is easy to remember as it is basically 2 cups s.r. flour, 2 cups milk, 2 eggs and 3 TBs butter:
http://www.tast … ter+strawberries

Or the 2 ingredient recipe for muffins or scones:
http://allrecip … fins/detail.aspx
http://allrecip … ones/Detail.aspx

There are also various cookbooks/recipes out there using 3 ingredients or less, 4 ingredients or less etc but they rely on a lot of prepacked foods instead of basic pantry staples, plus you end up getting a lot more artificial ingredients that way. … amp;oq=&aqi=
(just change the number if you want more choices...3, 4, 5 etc ingredients)

(And 'theammons' PB cookie recipe posted below is addictive to say the least!)

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