"The Importance of Ingredient Ratios in Perfecting Your Recipes"

The food ingredients quantity ratio has been dived into two section. one with spices and hot foods and an another with Bakery items such as bread, cake, pastry and desserts. you can add whatever size you want, but there are some ingredients which goes best with the actual ratio. if you know the real ratio or size of the ingredients, you can make food in bulk or it can be said, you can make foods for many guests in a bulk. The information have been taken through internet source such as google, you tube, chefs as well as my own experience.

1. Cumin and coriander

The ratio of cumin and coriander in the gravies is 1:2. For example, if the size of cumin is 10 grams, then coriander powder should be 20 grams.

2. Ginger and Garlic

The ratio of ginger garlic shouldn't be equal because ginger is more pungent and gives a bitter taste. if you use more garlic it gives nice flavor, but ginger makes your food or gravies bitter. if garlic is burnt incidentally, its fine, it gives nice aroma and very rarely have a brunt smell if it is fried in oil too much, but in the case of ginger,  little burnt ginger gives a bitter taste. The ratio of ginger and garlic should be 1:2. For example, If the size of ginger is 20 grams, then garlic should be 40 grams.

3. Bones, Mirepoix and Liquid

A roughly cut aromatic vegetables such as onion, carrot and celery, which are used in the preparation of stock for enhancing flavor. carrot is replaced with parsnip for making white stock because carrot change the color of the stock. The traditional ratio of onion, celery and carrot is 2:1:1. for example if you use 50 grams onion, celery and carrot should be 25 -25 grams. The ratio of bone is connected with mirepoix, so the ratio of bones and mirepoix should be 3:1, which means 300 grams bones and 100 grams mirepoix. Many chef prefers the ratio of bones and mirepoix 5:1, which means 500 grams bones and 100 grams mirepoix. similarly water ratio is connected with bones, the ratio of water and bone should be 2:1, which means 2 liters and 1 kg bones. This ratio of bones and water makes your stock so nutritious and flavorful. However, you can increase the amount of water such as 4:1, which means 4 liters water and 1 kg bones, but it should be simmer little longer, but still you will not get flavor as same as get in the ratio of 2:1. Now, we discussed about the ingredients ratio of water, bones and mirepoix. let's take short look. The proper ratio of water, bones and mirepoix for stock should be 6:3:1, which means 6 liters water, 3 kg bones and 1 kg mirepoix. it means water is used double of the bones and mirepoix 1 by 3 parts of bones.

4. Flour, Baking powder and Baking soda

The ratio of plain flour, cake flour and baking powder is 100 grams flour and 1 tbsp[4.79 gm ] baking powder. The ratio of plain flour and baking soda is 120 grams flour and 1/4 tbsp [1.20 gm] baking soda. you can see the ratio of baking powder and baking soda is quite different despite of quantity of flour is almost same because baking soda has much stronger leaving powder than baking powder. it is said that 3-4x stronger than baking powder. The additional information related to them are baking soda is lacking the acid that baking powder normally add to the recipe. it have to be made sure to put an acidic ingredients such as cream of tartar to activate the baking soda.

5. Flour and Water for flat Bread

 Dough is made in the different texture soft, regular and hard. regular dough is used for flat bread [roti in Indian Cuisine]. calculate the quantity of flour and water by dividing the flour by 1.5 to obtain the amount of water. for example if the amount of flour is 900 grams and then 900/1.5 [ 600 gm water]. it means for 900 grams of flour required 600 grams of water.

Terminology

Plain flour : plain flour is also known as all purpose flour, AP flour, white flour and refined flour.

cake flour : It is same as plain flour, but it is more fine texture than plain flour.

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