Welcome
Cooking with ratios is a simple method for achieving scalable, repeatable results in the kitchen. RatioRecipes.com is here to provide some backbone for your creative culinary projects. Let these scalable, reliable elements of culinary repertoire support your improvisation!
For those of us that know our limits, it's freeing to have some formulaic structure upon which we can improvise to make something delicious to share. Choose a recipe category from the left nav, then explore and scale the recipes to suit your needs.
The recipes are all designed around a base weight (usually a core ingredient). The recipes scale by defining the quantities of the additional ingredients as ratios of the base ingredient (usually by weight). As you increase or decrease the quantity of the base ingredient, the rest of the recipe scales perfectly.
Like what you see, or have suggestions for additions? Contact us here.
Acknowledgements and Inspiration
If you enjoy RatioRecipes.com or find inspiration cooking with scalable ratios, check out these foundational projects from masterful chefs, writers, and recipe developers:
- Ideas in Food: Aki Kamozawa and Alex Talbot
- Ratio: The Simple Codes Behind Everyday Cooking: Michael Ruhlman
- On Food and Cooking: Harold McGee
- The Noma Guide to Fermentation: René Redzepi and David Zilber
- Cooking Issues Podcast: Dave Arnold and crew
No Knead Boule
No Knead Boule Instructions
Weigh the water and yeast into a bowl, and mix to dissolve. Weigh in the flour, then the salt. Mix thoroughly. Let rise for at least 10-12 hours in the refrigerator.
Bring the dough to room-temperature before trying to work with it. Form a loaf on a heavily floured towel and let it rise at room-temperature until it doubles in size.
Preheat the oven and a casserole or large pot to 450°F. When the oven and vessel are preheated, carefully turn the loaf into the vessel, and bake covered for 30 minutes. Uncover, bake another 15-20 minutes until the loaf is browned to your liking. Let the bread cool completely before slicing.
All-purpose Sandwich Buns
All-purpose Sandwich Bun Instructions
Weigh the water, sugar, and yeast into a bowl, and mix to dissolve. Weigh in the flour, mix, and knead for about 5 minutes. Weigh in the fat and salt. Knead for another 10 minutes or until smooth. Let rise 1.5-2 hours.
Weigh the dough into equal portions, and form tight balls from each portion. Let this rise covered for 45-60 minutes.
Heat oven to 450°F. Bake about 14-16 minutes. Let the buns cool completely before serving.
Ciabatta
Ciabatta Instructions
Weigh the water and yeast into a bowl, and mix to dissolve. Weigh in the flour, and mix thoroughly. Knead the unsalted dough in a mixer for 5-7 minutes. Let the dough rest for 30-40 minutes, then thoroughly mix in the salt.
Let the dough rise about 4 hours, folding the sides of the dough up over the top about every hour or so. If you're planning on making multiple loaves or buns from this recipe, it will be easiest to divide the dough before rising, and let the portions rise in separate containers.
Form the loave(s) or buns by turning the wet dough out onto parchment paper, and shaping it roughly. Let the loave(s) or buns rise at room-temperature until doubled in size, probably about an hour.
Preheat the oven and a pizza stone or baking steel to 475°F. When the oven is preheated, carefully place the bread (and paper) onto the pizza stone, and bake for 15 minutes; turn the oven down to 350°F, and bake another 5-10 minutes until the bread is browned to your liking. Let the bread cool completely before slicing.
Dave Arnold's Parker House Rolls (recipe c/o Recipe Club)
Dave Arnold's Parker House Roll Instructions
The full recipe method is available from the Recipe Club podcast. Here's the snapshot:
"Mix milk, egg, salt, and sugar. Nuke 30 seconds to get to room temp. Stir in yeast. (Note: Stirring the yeast into the liquid is a[n uneccessary] step if you use SAF, but I leave it in just in case.)
Add both flours and warm milk mixture to mixer bowl fitted with paddle. Mix till dough starts coming away from wall (kinda like brioche), then beat in the soft butter chunk by chunk. Let rise covered till doubled—like an hour, depending on temp. Punch down.
Coat the bottom of your pans with butter. Divide dough into 3 pieces. Form each piece into a rectangle on a floured surface and roll into long rectangle. Brush the top side with butter and fold along the long axis to make the middle butter seam. Cut the folded dough into 6 rolls and arrange in the pans with the butter seam horizontal, like Pac-Man. I get 12 rolls in the big pan and 6 in the small. Brush top with a bit of butter and let proof for like 45 minutes or 1 hour.
Meantime preheat oven to 375. These need to bake about 20 minutes. If you use convection, watch out. The tops brown pretty fast, and they might only need 17 minutes. I check at 10-minute mark. If they’re already browning, I’ll tent with foil. I pull at 190 internal. After you take them out, guess what? Brush rest of butter."
Steamed Bao Buns
Steamed Bao Buns Instructions
Weigh the milk, sugar, and yeast into a bowl, and mix to dissolve. Weight the remaining ingredients into the yeasted milk. Mix, then knead for about 2 minutes. Let rise 1.5-2 hours.
Weigh the dough into equal ≈50g portions. For each portion, roll out into a 1/4" thick oval, brush one side with oil, and fold over (oil side in) to form the bun. Let these rise covered for just 10-15 minutes.
Steam the buns for 10 minutes, then remove the (still closed) steamer from the heat and let the buns sit in the steamer 3- 4 minutes more before removing. When ready to use, the oiled inner fold should allow the slightly cooled bun to open for stuffing.
Telera style Sandwich Buns
Telera style Sandwich Bun Instructions
Begin by making the roux. Mix the roux flour, milk, and water together in a pan using a whisk. Place over medium heat, and cook stirring constantly for 4-5 minutes, until aromatic (like toast). Let this cool completely before moving on.
For the dough, weigh the additional water, sugar, and yeast into a bowl, and mix to dissolve. Weigh in the base flour and salt. Add the cooled roux, and mix thoroughly. Knead for about 5 minutes before adding in the fat. Knead the fat into the dough for another 10 minutes, or until smooth. Let rise 1.5-2 hours.
Weigh the dough into equal portions, and form tight balls from each portion. Crease the top of each ball using a dowel, like the handle of a wooden spoon. Let these rise covered for 45-60 minutes.
Heat oven to 425°F. Bake about 18-20 minutes. Let the buns cool completely before serving.
Universal Equilibrium Brine Calculator
Step 1:Select your brining target from the options below:
Universal Equilibrium Brine Instructions
Step 3:
After calculating the initial base weight, remove the protein from the water. Weight in the salt and optional sugar. Stir to dissolve completely before adding the protein back to the brine. The container should remain refrigerated throughout the brining process. It's recommended to rotate the protein and redistribute the brine every day or two.
Timing:
The advantage of the equilibrium brine is that the brined cut will never get any saltier than the target chosen in Step 1, but it takes time. The time factor for an equilibrium brine is going to be longer than gradient brines. Something like a chop that's 1-1.5 inches thick will take about a day to reach equilibrium. A cut twice that thick will take about 3 days. If you're doing a roast, give it a week to 10 days. This technique is ideal for fish, poultry cuts, and chops.
Vinegar Pickle Brine
Vinegar Pickle Brine Instructions
Combine the water, salt, and sugar. Heat that brine gently in a pot or microwave just until the salt and sugar can be fully dissolved in the water. Stir in the vinegar to combine.
This brine is a neutral vinegar brine that can be used for any vegetables. For the most crisp results, add the vegetables to room-temperature or chilled brine. For faster and/or softer results, bring the brine up to about 200°F before adding the vegetables.
Mushroom Tea
Mushroom Tea Instructions
The goal of this recipe is a deeply flavorful mushroom tea that can be used as an ingredient, or simply enjoyed with garnish(es) of your choice. The key technique is a stable, relatively low temperature steep. An induction burner or electronic kettle is excellent for this type of flavor extraction process. Note, the rehydrated mushrooms will be virtually flavorless at the end of this process; don't plan on getting any other use out of those
Bring the water up to a stable 65C (149F). Add the dried mushrooms to the water, and steep at 65C for 1 hour. When the hour is over, add the salt and msg to a fine strainer (I like the ubiquitous gold tone coffee filter), and pour the tea through the strainer. Press the strainer contents to get the retained liquid.
Dairy Free Onion Soubise
Dairy Free Onion Soubise Instructions
Soubise is a classic french sauce that is traditionally made with onions and dairy. The result is a silky, savory, subtly sweet nappe that can be used in countless ways. This version uses raw cashews to achieve a classic result without dairy (though feel free to load it up with butter if you like).
Soak your raw cashews in water for an hour or so for best results, but it's not absolutely necessary if you have a high-powered blender. Slice your onions consistently to promote even cooking. Add the onions to a heated sauce pan with a tablespoon of neutral oil. Sweat the onions for a couple of minutes until they are wilted and becoming translucent, but definiely not browning. Add the water and cashews to the pan, and simmer covered for about 30 minutes. Add the salt, pepper, and MSG. Mix and turn off the heat. Let the sauce stand off the heat for 10 to 15 minutes, but up to an hour is fine.
To finish the sauce, add the cooked ingredients to a blender and puree completely. Once the mixture is smooth, add the optional xanthan gum to the running blender and let it run for another 30 seconds. You can strain this mixture if you like, but if the base was cooked out and the blender did its job, this should already be a perfect puree with the consistency of heavy cream.
Tips for customizing your cheese sauces:- This recipe produces a very gently seasoned result. In some applications you may prefer up to double the salt and pepper.
- Some traditional soubise recipes were made with béchamel, so for a thicker result you can reduce the amount of water used in the base, or make a roux and re-fire the finished sauce with the roux to thicken it.
Plum Jam
Plum Jam Instructions
This recipe relies on the complex sweet and sour flavors that result from combining ripe fresh fruit with lacto-fermented fruit. There’s really no substitution for the fresh fruit being very ripe. The recipe was designed using plums that were fermented using the method described in The Noma Guide to Fermentation. That book is a great reference if you want to learn more about fermenting food stuff.
Start by pitting the fresh plums, and weighing those out to get the base weight. Plug that weight into the calculator above to determine the amount of lacto-fermented plums and sugar to use. Cut the fresh and fermented fruit into uniform chunks. The larger the chunks, the chunkier the end product will be. If the fruit is cut smaller than about a half inch, it will yield a jam that’s essentially smooth, so cut the fruit to your preference.
Add the plums, fermented plums, and sugar to a sauce pot, and cook uncovered over medium heat stirring frequently. The jam is finished when the mixture temps at 220°F (104C). To get there, you’ll have to cook off a lot of water, so don’t cover the pot, and don’t be shy about the heat. If you want to refine the texture as the jam cooks, you can use a tool like a potato masher to engineer a chunkiness of your choosing. Just keep the pot stirred, and you’ll get to 220°F (104C) in 15-30 minutes depending on how big the batch is.
Additional Notes:- Once the jam temps to 220°F (104C), get it into jars relatively quickly, as the mixture will gel quickly as it cools.
- This recipe is dialed in for plums of any type, but it’s also delicious with peaches, or a mix of the both. Fresh peaches with lacto-fermented plums is a particularly delicious choice.
- Do not peel the plums! The skin adds a lot to the finished product. Most importantly, the jam will get an unbelievable deep magenta hue from the skins.
Fresh Tomato Ketchup
Fresh Tomato Ketchup Instructions
This recipe requires delicous, ripe or over-ripened fresh tomatoes. That uniquely delicious fresh tomato flavor is the only reason to make this instead of buying ketchup. At the end of garden season, I freeze some crushed tomato. At the end of winter, I make ketchup out of any/all garden tomato that didn't get used during the off season.
You want a finished product that's smooth, so split and deseed your tomatoes (or use whole cherry tomatoes). Put the tomatoes in a high speed blender and puree completely.
Add the tomato puree, vinegar, brown sugar, corn syrup, and salt to a heavy sauce pan, mix thoroughly, and bring to a boil. Reduce to a simmer, and stir occassionally to prevent scorching. Reduce the tomato mixture by half, which will take about an hour.
Once the ketchup is reduced by half, cut the heat and gradually spinkle in the xanthan gum while whisking the mixture. If you add the xanthan too quickly, it will clump and form gummy clots in the otherwise smooth sauce, which will require straining or dangerous blender work. DO NOT put the hot ketchup in a blender; wait for it to cool if you botch the xanthan gum step.
Store in the refrigerator in non-reactive containers like plastic squeeze bottles or glass jars. The reduced ketchup does not have a precise enough salinity to store this at room tempurature safely.
Tips for customizing your ketchup:- Mix and match sugars (white, brown, honey, etc.)
- Mix and match vinegars like rice, wine, or even a small addition of lemon juice
- Add flavorings like dry spices or fresh ginger. Herbs and alliums like garlic might prove unpredictable over time, so reserve these for small batches intended for quick use
Unbreakable Cheese Sauce
Unbreakable Cheese Sauce Instructions
The problem with cheese sauce is that the flavor options are usually limited to cheeses that can be melted without breaking. In this sauce, sodium citrate is added to allow for virtually any cheese to maintain emulsion, and result in unique and flavorful cheese sauces that don't break or curdle.
Grate the cheese(s) for ease of melting later. Combine the flour and butter in a hot sauce pan, and whisk to combine. Once the roux is sizzling, slowly whisk in the milk to emulsify the base sauce. Once the white sauce has returned to a boil, mix in the sodium citrate, and reduce the heat to low. Whisk in small batches of the grated cheese, being sure to fully melt each addition before adding the next. Once all of the cheese is added, reduce heat to the lowest possible, or use the sauce immediately.
Tips for customizing your cheese sauces:- Cheese blends work well when you want to include powerfully flavored cheeses without creating an overpowering sauce.
- If you choose to flavor the sauce with dried spices, add those in the roux stage, before the milk is added.
- If you choose to flavor the sauce with acidic or chunky ingredients like roasted or pickled chilis, add those at the very end.
- The flavor of the base sauce can be altered by swapping in alternate liquids, like beer, broth, or the soubise recipe shared above.
Vinegar Hot Sauce
Vinegar Hot Sauce Instructions
The base weight for this recipe is all of the prepped vegetables, which could simply be chopped seeded chilis, or it could include other additions like garlic, tomato, fruits, or anything else you like the flavor of in a vinegar hot sauce. Get all that stuff prepped and weighed, and that's the base weight to enter for this recipe.
Combine all ingredients except for the optional xanthan gum in a pot, and bring to a simmer. Cook just until the chilis are soft enough to be pureed. Pass the mixture through a food mill, or use a blender to puree completely.
Once the sauce has been pureed to your liking, you can adjust the thickness with small additions of equal parts water and vinegar. If you choose to enhance the texture and emulsion stability with xanthan gum, add that into the running blender so it is thoroughly and quickly incorporated without clumping.
Tips for customizing your hot sauces:- Chilis with thick flesh and/or thin skin work really well
- The flavor and acidity of the particular vinegar you choose is a major variable. This is another place where a blend might work well
- Avoid getting any fats or oils involved. They will change the texture and appearance of the sauce, leading to something more dressing-like
- Small amounts of fruits or vegetables that are high in pectin enhance the texture of the finished sauce, as well as adding flavor complexity and sweetness
- If you want to add the flavor of vegetables that are difficult to puree (ginger, celery, etc.), juice them, and substitute them for some of the water content
Boiling Water Noodles
Boiling Water Noodle Instructions
Bring more water than you need up to a boil. Weigh the flour into a clean bowl, then weigh in the indicated amount of boiling water. Carefully mix thoroughly, then knead for at least 5 minutes (a mixer is much safer here). Let the dough rest to fully hydrate for at least 90 minutes (or up to a full day) before rolling and cutting.
These noodles will cook very quickly in salted boiling water. For example, this dough rolled to #7 on a pasta roller and cut into noodles cooks in 20-30 seconds.
Pasta
Pasta Instructions
To prep the eggs, estimate ≈45g per egg and beat up enough to achieve at least the quantity indicated above. Weigh the flour into a clean bowl, then weigh in the indicated amount of beaten eggs. Mix thoroughly, then knead for at least 5 minutes (a mixer is very handy here). Let the dough rest to fully hydrate for at least 60 minutes before rolling and cutting.
This pasta will cook in salted boiling water in about a minute.
Rice Noodles aka Sen Yai, Ho Fun, Sha He Fen, Cheung fun etc.
Rice Noodle Instructions
Preview: this is a batter that gets poured in a thin layer and steamed to form a rice noodle sheet. Everything that the rice noodle sheet will touch gets thoroughly oiled to prevent sticking. The sheets can be used whole or cut down to rice noodles of any thickness.
Mix the batter by simply combining all of the ingredients. It’s important to mix the batter at least 1 hour, or up to 12 hours, in advance. Mixing the batter helps the starch hydrate completely before cooking, which improves the texture of the finished product. Refrigerate the batter if you’re holding it for more than an hour or two.
The cooking rig will require a flat-bottomed tray or pan like an ⅛ sheet, ¼ sheet, or cake pan, as well as a steaming rig that’s wide enough to safely move the flat-bottomed tray of your choice in and out of the steamer. You’ll also want a pastry brush and a small container of neutral oil.
Once the batter is mixed and hydrated, bring the steamer up to a steady boil. Oil the flat-bottomed tray of your choice. Stir the batter gently to recombine the starch and water. Place the oiled tray in the steaming rig, and measure in just enough batter to barely cover the bottom of the tray. You can use water in advance to see how much liquid it takes to cover the bottom of your chosen pan, but a typical ⅛ sheet takes a ¼ cup of batter.
Steam each tray for 1 minute. Remove the tray to cool to room temp (via time or water bath) before trying to remove the noodle sheet from the tray. Once the noodle sheet is cooled, brush the counter or cutting surface with oil, and brush the top side of the noodle sheet with oil. Pull the edge of the noodle sheet away from the pan carefully, then pull the whole sheet off of the pan. You’ll place the first sheet on the oiled counter, oiled-side-up, then each successive cooked, oiled sheet gets stacked on top, oiled-side-up.
Once all of the batter has been steamed, you’ll have a stack of noodle sheets on the counter. You can use the sheets for rice rolls, or cut them into rice noodles of any thickness. These do not improve with age, so while you can refrigerate these for 2 or 3 days, I would plan to use them immediately for best results.
Detroit-style Pan Pizza
Detroit-style Pan Pizza Instructions
Weigh the water, oil, and yeast into a bowl, and mix to dissolve. Weigh in the flour, then the salt. Mix thoroughly and let rise for 60-90 minutes.
Thoroughly grease or oil a pan like a 9x13. Turn the dough into the oiled pan, and stretch the dough to cover the bottom of the pan. Let the dough rise in the pan for 20-30 minutes while the oven heats to 450°F. Top the pizza, being sure to get sauce and cheese all the way to the edge. The goal is caramelized lasagna-style edges. Bake about 20 minutes.
For best results, remove the pizza from the pan to cool for at least 10 minutes before slicing.
Hand-tossed Pizza
Hand-tossed Pizza Instructions
Weigh the water, sugar, and yeast into a bowl, and mix to dissolve. Weigh in the flour, oil, then the salt. Mix thoroughly, knead for 5 minutes, and let rise in the refrigerator overnight. Alternately, double the yeast quantity, and let rise 2-3 hours at room-temperature.
Bring dough to room temp before using. Heat a pizza stone in the middle of a 500°F oven for at least 20 minutes. Form each crust on a thoroughly floured peel, and top. Use the peel to safely bring the pizza in and out of the oven. Bake about 12 minutes.
Check out "Hand-tossed Pizza++" for an alternate version of this recipe.
Hand-tossed pizza++
Hand-tossed pizza++ Instructions
Weigh the water, sugar, and yeast into a bowl, and mix to dissolve. Weigh in the oil, each of the flours, and lastly the salt. Mix thoroughly, knead for 5 minutes, and let rise in an oiled bowl for 2-3 hours at room temperature. You can let this dough ferment slowly overnight in the refrigerator, but I prefer the texture of the relatively short, room temperature rise.
Heat a pizza stone in the middle of a 450°F oven for at least 20 minutes. Form each crust on a thoroughly floured peel, and top. Use the peel to safely bring the pizza in and out of the oven. Bake about 12 minutes.
Opportunities for marginal improvement:- Once the crust is formed and placed on the peel, add sesame seeds to the outer edge.
- ≈12 minutes at 450°F works fine, but if you raise the oven to 500°F (or more) after about 5 minutes, you'll be able to get a better balance of top and bottom doneness. You'll have to ditch the clock and keep an eye on the actual food, but it's worth it.
- Pre-toast the rye flour! Shout out to Ideas in Food for toasted flours in dough making. Definitely let it cool completely before using it in the dough.
- You can let this dough ferment slowly overnight in the refrigerator for a more developed flavor. I actually prefer the texture of the relatively short room temperature rise described above.
Thin Bar-style Pizza
Thin Bar-style Pizza Instructions
Weigh the water, sugar, oil, and yeast into a bowl, and mix to dissolve. Weigh in the flour, then the salt. Mix thoroughly and let rise for 2-3 hours.
Heat the oven to to 450°F. Turn the dough onto a work surface and roll as thin as possible. Place the rolled-out crust on either a floured pizza peel or a piece of parchment. You can choose to dock the dough before topping if you want to prevent large air bubbles from forming during cooking. Top the pizza, and bake about 15 minutes. Cut into squares, because that's how it's done.
Pork Sausage Base
Pork Sausage Instructions
This base recipe will yield a highly seasoned (2% salt relative to the weight of the meat), 80% lean pork sausage that can be flavored to taste in countless ways.
Method: dice the meat to roughly 3/4-inch cubes, trimming out any sinew or connective tissue. Mix the trimmed meat and salt together thoroughly, then refrigerate until the meat is 32-35°F, or overnight. Chill the grinder parts 20-30 minutes in the freezer to keep the fat from melting during grinding.
Grind the salted meat cubes to the desired texture. For a fine grind, most sausage makers prefer the texture of multiple passes through a coarse die, as opposed to using a fine die. When the meat is ground, mix in the chilled liquid of choice, as well as any additional seasonings, until the surface of the mix is sticky. Stuff it into casings if you like, or use bulk. Any sausage will improve in flavor and texture if refrigerated overnight before cooking.
Seasoning suggestions:- Italian sausage = red chile flake, cracked or ground fennel seed, and your favorite woody herb(s)
- Garlic sausage = 2-3 pureed garlic cloves per pound of meat. Optional: use white Vermouth as the liquid; add finely chopped Asian chives
- Smoked sausage (all pork) = ground black pepper up to the same weight as the salt. Some people like the balance of an equal volume of white sugar with the flavors of smoke and black pepper.
- Breakfast sausage = black pepper, sage, and optional maple syrup.
Beer Bratwurst
Beer Bratwurst Instructions
Ingredient Prep:- Ginger water: smash or grate 30-40 grams of peeled ginger, and place into a heat-proof vessel. Bring 1 cup of water to a boil, and pour over the ginger. Let that steep for at least 15 minutes, and strain before using.
- Brat Seasoning (seasons about 10 lbs. of meat):
- 12 g ground mustard seed
- 12 g white pepper
- 6 g black pepper
- 5 g dried marjoram
- 4 g ground coriander seed
- 4 g citric acid
- 4 g msg
Method: dice the pork shoulder into roughly 3/4-inch cubes, trimming out any sinew or connective tissue. Mix the trimmed meat and salt together thoroughly, then refrigerate until the meat is 32-35°F, or overnight. Chill the grinder parts 20-30 minutes in the freezer to keep the fat from melting during grinding.
Grind the salted meat cubes through a coarse die. Refrigerate the ground meat back to 32-35°F, then grind through a coarse die a second time to achieve a fine texture. When the meat is double-ground, mix in the beer, ginger water, sugar, and brat seasoning until the surface of the mix is sticky. Stuff it into casings if you like, or use bulk. This recipe freezes very well.
Poultry Mousseline
Poultry Mousseline Instructions
Trim and rough dice your poultry, then weigh it to set your base weight. Keep the meat well-chilled while you weigh out all of the other ingredients. Make sure the egg is beaten before weighing. You can plan on about 45-50g per large egg.
Once everything is weighed out, put the trimmed poultry in a food processor, and pulse briefly to chop it. Add the salt and sugar, then start the food processor. Stream in the dairy and eggs gradually, and process until smooth and fully combined. The mixture needs to be kept below about 40°F to keep it from breaking. If the temperature gets close to 40°F while processing, take a break and chill it down before completing this step.
Tips for customizing your mousseline:- The finished mousseline can be flavored in innumerable ways with chopped herbs, ground spices, flavored oils, MSG, etc.
- While the dairy adds structure to the mousseline, any flavorful liquid can be subbed in. It is delicious to sub out some of the dairy for dashi or ginger water.
- If the mousseline is going to be served cold, you should push the salt and sugar quantities up by about 25%.
Shellfish Mousseline
Shellfish Mousseline Instructions
Clean your shellfish, then weigh it to set your base weight. Keep the shellfish well-chilled while you weigh out all of the other ingredients. Make sure the egg is beaten before weighing. You can plan on about 45-50g per large egg.
Once everything is weighed out, put the shellfish in a food processor, and pulse briefly to chop it. Add the salt and sugar, then start the food processor. Stream in the dairy and eggs gradually, and process until smooth and fully combined. Don't over-process, or the cooked result will be racquetball-esque.
Tips for customizing your mousseline:- The finished mousseline can be flavored in innumerable ways with chopped herbs, ground spices, flavored oils, MSG, etc.
- While the dairy adds structure to the mousseline, any flavorful liquid can be subbed in. For shrimp mousseline, it is delicious to sub out half of the dairy for a concentrated stock made from the shrimp shells.
- If the mousseline is going to be served cold, you should push the salt and sugar quantities up by about 25%.
Corn Tortillas
Corn Tortilla Instructions
Weigh the masa harina, water, and salt into a bowl and mix until the masa is completely rehydrated. Cover the masa and let it sit at room-temperature for at least 10 minutes, but up to an hour.
Portion the dough to 36g balls. Individually press each ball of masa into a tortilla, and gently place on a griddle over medium-high heat. Flip the tortilla every 30 to 40 seconds to prevent overdrying on the surface. Each tortilla needs about 3 minutes in total, and it should puff with steam somewhere around the last minute of cooking.
Remove the cooked tortillas to steam in a clean towel until they're all ready.
Flour Tortillas
Flour Tortilla Instructions
Weigh the flour, baking powder, and salt into a bowl and mix briefly. Mix the oil into the seasoned flour until the mixture is an evenly crumbly texture. Weigh in the water, and mix an additional 3-5 minutes, until smooth (a mixer is very handy here). Let the dough rest for at least 20 minutes.
Portion the dough to 40-50g balls. Form the balls into thin tortillas using a rolling pin (the gluten will contract when using a tortilla press, making thin tortillas very difficult to achieve). Griddle the tortillas over medium heat about 30 -40 seconds per side. They should bubble on the first side before flipping.
Hold the cooked tortillas in a clean towel until they're all ready.
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