April 30th, 2009
Ratio, by Michael Ruhlman
Find it on amazon: http://tinyurl.com/dzpr9b
Yesterday’s Dining section in the New York Times had an article about Michael Ruhlman’s new book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking. It occurs to me that this is a moneysaving idea, and that it applies equally well to gluten free cooking & baking (or really any sort of allergy free cooking & baking).
{The article is here http://www.nytimes.com/2009/04/29/dining/reviews/29book.html?_r=1&emc=eta1 }
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.
Armed with a sense of proportion and ratio, you can create any number of dishes and creations. Suppose you are cooking from a recipe, though, and you don’t really care for the way it is taking shape as you are cooking. It doesn’t smell lovely or it doesn’t look like it will suit your family’s preferences — or your own. Once you develop a feel for the way things hang together, how they behave separately and in combination, it gives you wings.
When I had my first child, I did not know how to make pasta. I never learned even the rudiments of cooking while growing up, and I never really cared to. And then I had my first child, & when she was ready for solid food, I got inspired. The single ingredient baby foods in a jar seemed okay, but when it came to things like meat and multi-ingredient foods, & the jarred food just smelled bad. I started out super slowly about 6 1/2 years ago, and built up at my own pace. By the time my son was born, and got sick, I was already well into the swing of cooking. But I had to relearn everything, and it forced me to be flexible. It was a blessing in disguise, because I know that I can cook now with whatever I have on hand, even if what I have on hand seems limiting.
I haven’t read Ratio yet, but I like the concept. And I thought you might, too.
Warmly,
Nicole
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Posted By : Nicole
