Ratio summary

Understanding the Foundation of Cooking

In Ratio by Michael Ruhlman, we are introduced to the concept of ratios in cooking. Ruhlman argues that understanding the fundamental ratios of ingredients in cooking is more important than following specific recipes. By knowing the basic ratios, one can create an endless variety of dishes, from bread to custards to sauces, with a few simple adjustments.

The book begins with an exploration of the fundamental ratios of dough, which is 5 parts flour to 3 parts water. This ratio, Ruhlman explains, is the foundation of not only bread but also pasta, crackers, and pie crusts. He then delves into the ratios of fat to flour in pastry, and the ratios of egg yolks to cream in custard, emphasizing their importance in creating the desired texture and taste.

Applying Ratios to Cooking

Ruhlman moves on to discuss the ratios in sauces, highlighting the crucial role of emulsification in creating stable sauces. He explains that mayonnaise, for example, is made of the ratio of 1 egg yolk to 1 cup of oil, and that understanding this ratio allows for the creation of countless variations such as aioli and hollandaise sauce.

As the book progresses, Ruhlman discusses the ratios in batters, such as those used in pancakes and crepes, and the ratios in brines and marinades. He emphasizes that understanding these ratios gives cooks the freedom to experiment and create their own unique dishes, rather than relying on specific recipes.

Exploring the World of Ratios

In the latter part of Ratio, Ruhlman delves into the world of savory cooking. He explains the importance of the ratio of water to rice in cooking perfect rice, and the ratio of water to beans in cooking flavorful beans. He also discusses the ratios in sausage making, highlighting the importance of the proportion of fat to meat in creating succulent sausages.

Throughout the book, Ruhlman emphasizes that understanding ratios in cooking is not only liberating but also essential. He argues that once one understands the basic ratios, they can cook without fear, and are equipped to troubleshoot and adapt recipes to their liking. He also encourages cooks to experiment and create their own ratios, leading to the development of new dishes.

Embracing the Art and Science of Cooking

In conclusion, Ratio by Michael Ruhlman is an exploration of the art and science of cooking. By understanding the fundamental ratios of ingredients, cooks can gain confidence in the kitchen and create a wide variety of dishes. Ruhlman's book is a celebration of the simple yet profound principles that underlie the culinary arts, and a call to embrace the freedom and creativity that comes with understanding ratios in cooking.