The Knowledgebase
Ratios & Conversions
Cook by proportion, not by recipe. The foundational ratios behind doughs, sauces, custards, brines and batters — plus the conversions every kitchen needs — each broken down part by part.
227 ratios documentedConcepts
Every entry · by category
227Grain & Legume Ratios
22- Amazake (Koji to Cooked Rice, 1:1)1 : 1 — rice koji to cooked rice (by weight)Equal weights of rice koji and freshly cooked rice, held at 55–60 °C for 8–10 hours, triggers enzymatic saccharification that transforms starch into a naturally sweet, fermented rice drink with no added sugar.
- Arroz Rojo Water-to-Rice Ratio1 : 1.5 — rice to total liquid (tomato purée + water or broth)1 part long-grain rice to 1.5 parts combined liquid — tomato purée replaces roughly one-third of the water and lowers absorption, requiring a tighter ratio than plain white rice.
- Coconut Rice (Coconut Milk to Water to Jasmine Rice)1 : 1 : 1.5 — coconut milk to water to jasmine rice (by volume)1 part coconut milk to 1 part water to 1.5 parts jasmine rice — fat from the coconut milk slows starch gelatinisation and increases sticking risk, so total liquid is dialed down relative to plain rice.
- Congee / Jook (Water to Rice Ratio)8 : 1 to 12 : 1 — water (or stock) to dry white rice, by volume (10:1 is the Cantonese standard)Congee uses 8 to 12 parts water for every 1 part raw rice; lower ratios give thick, rustic porridge while higher ratios produce a silky, almost liquefied jook that disappears into itself.
- Dosa Batter (Urad Dal to Rice)1 : 4 — urad dal to parboiled rice (by dry weight or volume)1 part urad dal to 4 parts parboiled rice — fermented 8–12 hours — produces a pourable batter that crisps to a thin, lacework crêpe.
- Dum Biryani Rice-to-Water (1:1.25 Parboil)1 : 1.25 — basmati rice to water (parboil stage only, large excess method: see notes)Parboil aged basmati in 1:1.25 salted water to exactly 70% doneness — the rice then finishes in sealed dum steam from the layered meat and aromatics below.
- Falafel Mix (Chickpea to Herb to Spice)100 : 16–20 : 3–4 — soaked chickpeas to fresh herbs to dry spices (by weight)500 g dried chickpeas soaked 12–18 hours, blended with 80–100 g fresh herbs and 15–20 g spices, yields a mixture that fries to a crisp, jade-green interior without falling apart.
- Halwa (Flour to Ghee to Sugar, 1:1:1)1 : 1 : 1 — flour (or semolina) : ghee : sugar, plus 2 parts water for syrupEqual weights of flour (or semolina), ghee, and sugar form the backbone of South Asian halwa — plus two parts water for the syrup.
- Hummus Base (Tahini to Chickpea Ratio)1 : 2 — tahini to cooked chickpeas (by weight); ice water at 25% of tahini weightFor Levantine-style hummus, use a high tahini ratio of 1 part tahini to 2 parts cooked chickpeas by weight, emulsified with ice water, lemon juice, and garlic into a silky, pale paste.
- Idli Batter (Urad Dal to Rice)1 : 3 — urad dal to parboiled rice (by dry weight or volume)1 part urad dal to 3 parts parboiled rice, dal ground to a fine foam and rice to a coarse paste — fermented and steamed for soft, airy cakes.
- Injera Sourdough Starter Refresh Ratio1 : 1 : 1 — starter to teff flour to water (by weight)Feed teff starter 1:1:1 (starter to teff flour to water by weight) every 24–48 hours to maintain the living culture that leavens and sours injera.
- Jollof Rice Water-to-Rice Ratio1 : 1.5 (oven) to 1 : 1.75 (stovetop) — parboiled rice to tomato-stock base1 part parboiled long-grain rice to 1.5–1.75 parts tomato-stock base — the tomato stew replaces most of the water, and the stovetop vs. oven method shifts the ratio by up to 0.25 parts.
- Kheer / Payasam (Milk to Rice to Sugar)20 : 1 : 2 — whole milk to raw rice to sugar (by weight)1 litre whole milk to 50 g rice to 100 g sugar — simmered until reduced by a third and thickened to a pourable cream.
- Kibbeh Shell (Bulgur to Meat to Onion)2 : 1 : 0.25 — fine bulgur : lean raw lamb (or beef) : onionTwo parts fine bulgur to one part raw lean lamb (or beef) to a quarter part onion, pulsed and worked until the shell dough is pliable, smooth, and holds its shape without cracking.
- Lentil to Water Cooking RatioRed split lentils: 1 : 2.5 — dry lentils : water (by volume). Whole green or brown lentils: 1 : 2 — dry lentils : water. Pre-soaked whole lentils: 1 : 1.5.Red split lentils need about 1:2.5 water (by volume) and dissolve to a purée in 15 minutes; whole green or brown lentils hold their shape at 1:2 and take 25–35 minutes — soaking and acid both shift these numbers.
- Paella Rice-to-Liquid Ratio1 : 3 — rice to stock (by volume)1 part Bomba rice to 3 parts stock — the ratio that drives socarrat formation and defines authentic Valencian paella.
- Persian Rice Parboil Method (Water to Rice)Parboil: 6–8 : 1 — water : long-grain rice (by weight). Steam stage: 0 added water; 1–2 tablespoons butter or oil per 250 g rice.Persian chelo uses a large-water parboil (the rice swims freely) followed by full draining and a butter-sealed steam with a towel-wrapped lid — the technique, not the ratio, creates the legendary tahdig crust.
- Polenta (Water to Cornmeal, 4:1)4 : 1 — water (or stock) to coarse cornmeal, by volumeSoft polenta uses 4 parts water to 1 part coarse cornmeal; reduce to 3:1 for firm polenta that sets and slices, or increase to 5:1 for a loose, spoonable gruel.
- Rice to Water (White Varieties)1 : 1.5 — rice to water (long-grain white, unrinsed, stovetop)Long-grain white rice absorbs at 1:1.5; Japanese short-grain at 1:1; parboiled and basmati at 1:1.25 — rinsing and soaking shift each number down.
- Risotto Liquid Absorption Ratio (~4:1 Stock to Rice)4 : 1 — hot stock to dry rice, by volume, added progressivelyRisotto requires roughly 4 parts hot stock for every 1 part dry rice, added in progressive ladlefuls to develop starch-thickened creaminess without overcooking.
- Sticky Rice Soak and Steam1 : 1.5 — rice to soaking water (by volume), then steam over boiling waterSoak glutinous rice 4–8 hours in cold water, then steam 20–25 minutes over boiling water — no boiling required.
- Tabbouleh (Herb to Bulgur Ratio — Herb Heavy)4–8 : 1 : 0.5 : 0.5 — flat-leaf parsley : fine bulgur : fresh mint : green onion (all by volume, chopped)Authentic Lebanese tabbouleh is at least 4 parts flat-leaf parsley to 1 part bulgur by volume — bulgur is a seasoning, not a base.
Bread & Dough Ratios
19- Autolyse Rest Hydration Principle20–60 minutes rest at full formula hydration — no fixed ratio, but rest time scales with hydration: 20 min at 65%, 30–45 min at 70–75%, 45–60 min at 80%+Resting flour and water together for 20–60 minutes before adding salt and leavening dramatically reduces mixing time and improves extensibility at any hydration level.
- Baker's Percentage SystemFlour = 100% (anchor); each other ingredient = (ingredient weight ÷ flour weight) × 100A universal bread-formula language that sets flour at 100% and expresses every other ingredient as a percentage of total flour weight.
- Barbari Bread Dough Hydration75–80 : 100 — water to flour (dough); 1 : 1 : 10 — baking soda to flour to water (roomal glaze)75–80% hydration dough with a roomal baking-soda glaze that creates Barbari's signature blistered, chewy crust.
- Biga (60–65% Hydration Preferment)1 : 0.60–0.65 — flour to water (by weight), plus 0.5–1% yeast of flour weightA firm Italian preferment at 60–65% hydration that builds extensible gluten and a nutty, mildly acidic flavor profile suited to pizza and ciabatta.
- Bread Hydration (Lean Dough)60–65 : 100 — water to flour (by weight)The 60–65% water-to-flour ratio that defines standard lean bread: firm enough to shape by hand, with a tight, chewy crumb and crisp crust.
- Churro Dough (Water to Flour to Salt)1 : 1 — water to flour by weight (100% hydration by baker's percentage)A near 1:1 water-to-flour ratio with a knob of fat makes a stiff choux-adjacent paste that pipes clean, holds its star-ridged shape, and fries to a crisp shell over a tender, steam-puffed interior.
- Desired Dough Temperature Formula (DDT)Water Temp = (DDT × 3) − Room Temp − Flour Temp − Friction FactorA three-variable formula that back-calculates the exact water temperature needed to hit a target dough temperature after mixing, ensuring consistent fermentation every bake.
- Enriched Dough Fat-to-Flour Ratio (Brioche)30–80% butter to flour by weight (baker's percentage)Brioche runs 30–80% butter by flour weight — the higher the ratio, the richer, more tender, and more cake-like the result, with gluten-building and butter incorporation staged to prevent the fat from wrecking the structure.
- Injera Batter Hydration (Teff Flour to Water)1 : 2.5 — teff flour to total water by weight (~250% hydration, baker's percentage)Teff batter at roughly 1:2.5 (flour to water by weight) ferments for 2–3 days into a pourable sourdough that cooks on a mitad into injera's distinctive spongy, eye-covered flatbread — the edible plate of Ethiopian cuisine.
- Naan Dough Hydration (Tandoori)60–65 : 100 — effective water to flour (yogurt counts as ~85% water)60–65% effective hydration — accounting for yogurt's water activity — yields naan that is soft and pliable yet blisters against tandoor clay without tearing.
- Neapolitan Pizza Dough (Flour to Water to Salt to Yeast)Flour 100% : Water 60–65% : Salt 2–3% : Fresh Yeast 0.1–0.3% (baker's percentage)60–65% hydration, 2–3% salt, and a near-homeopathic 0.1–0.3% yeast extended over a 24–72 hour cold ferment — the formula behind the leopard-spotted, blistered crust of Naples.
- Poolish (1:1 Flour to Water, 100% Hydration Preferment)1 : 1 — flour to water (by weight), plus 0.1–0.5% yeast of flour weightA 100% hydration flour-water mixture fermented before mixing into the final dough, lending open crumb, complex flavor, and extensibility.
- Preferment to Final Flour Ratio20–40% of total flour pre-fermented (standard artisan range); levain breads 10–25%; biga/poolish 20–40%; sponge 50–70%The percentage of a recipe's total flour that is pre-fermented, controlling fermentation speed, sourness, crust color, and shelf life.
- Roomali Roti Hydration55 : 100 — total liquids to flour (water + milk combined)~55% hydration with a small milk-fat addition yields a dough extensible enough to stretch tissue-thin over an inverted griddle without tearing.
- Rye Bread Flour-to-Liquid Ratio75–100% hydration (water : rye flour by weight)Rye doughs run 75–100% hydration — far wetter than wheat — because pentosans in rye absorb water aggressively and never form conventional gluten.
- Salt to Flour Ratio in Bread (1.8–2.2%)1.8–2.2 : 100 — salt to flour (by weight)The 1.8–2.2% salt-to-flour band that flavors bread, tightens gluten, and keeps fermentation on schedule — deviating in either direction degrades the loaf.
- Sourdough Hydration (65–85%)65–85 : 100 — total water to total flour (by weight), including levain's contributionThe hydration window for sourdough loaves, where every five-percentage-point step changes crumb openness, crust thickness, and the shaping skill required.
- Sourdough Starter Feeding Ratio (1:1:1, 1:2:2, 1:5:5)Starter : Flour : Water — 1:1:1 (fast), 1:2:2 (standard), 1:5:5 (slow / mild)The starter-to-fresh-flour-to-water feeding ratio that controls how fast your culture peaks, how sour it tastes, and whether it is ready to leaven bread on your schedule.
- Whole Grain to White Flour Substitution Rate+2–5% hydration per 10% whole grain substitution; maximum direct substitution without structural compensation: 20–30%A two-part adjustment — substitution percentage plus a hydration increase of 2–5% per 10% whole grain added — that compensates for bran's high water absorption and keeps dough workability intact.
Spice Blends & Marinades
19- Adobo Marinade Ratio (Chile Paste to Vinegar to Spice)3 : 1 : 1 — rehydrated dried chile paste to vinegar to aromatic base (by volume)Mexican adobo builds on a 3:1:1 ratio of rehydrated dried chile paste to vinegar to aromatics — a thick, brick-red marinade that doubles as a braising sauce.
- Advieh Spice Blend Base Ratio2 : 2 : 1 — rose petals to cinnamon to cardamom (base); extended with supporting aromaticsA fragrant Persian spice blend anchored by dried rose petals, cinnamon, and cardamom in a 2:2:1 ratio, tuned by dish type.
- Anticucho Marinade (Vinegar to Soy to Ají Panca to Cumin)3 : 1 : 2 : 0.5 — red wine vinegar to soy sauce to ají panca paste to ground cumin (by volume)The deep-red Peruvian marinade of red wine vinegar, soy sauce, ají panca paste, and cumin that transforms beef heart into the country's most iconic street kebab.
- Baharat Spice Component Ratios3 : 2 : 2 : 1 : 1 : 1 : 1 — black pepper to allspice to cinnamon to coriander to cumin to clove to nutmegA Middle Eastern seven-spice blend built on a 3:2:2:1:1:1:1 ratio of black pepper, allspice, cinnamon, coriander, cumin, clove, and nutmeg — recalibrated by country and protein.
- Berbere Spice Blend (Chili to Warm Spice Base)4 : 1 — dried chili (total) to combined warm spice base; within the spice base, fenugreek leads at 2 partsEthiopia's foundational spice blend built on a 4:1 ratio of dried chili to warm spice base — fenugreek, coriander, and black pepper — with aromatics added in decreasing intensity.
- Chili Oil Infusion Ratio (Oil to Dried Chili to Aromatics)10 : 1 : 0.25 — neutral oil to dried chili flakes to Sichuan peppercorns (by volume); aromatics added separatelyA Sichuan infusion built on a 10:1 ratio of neutral oil to dried chili flakes, poured at 120–135°C over aromatics in sequence, yielding a brick-red oil with layered heat and fragrance.
- Dry Rub Ratio for BBQ (Salt to Sugar to Spice)1 : 1 : 1 — salt to sugar to combined spices (by weight)A balanced 1:1:1 base of salt, sugar, and spice that drives bark formation and controls moisture loss during low-and-slow cooking.
- Garam Masala Blend (Cardamom to Clove to Cinnamon to Pepper)3 : 1 : 2 : 2 — cardamom seeds to cloves to cinnamon (by weight) to black pepperA canonical North Indian garam masala follows a 3:1:2:2 ratio of cardamom to clove to cinnamon to black pepper, toasted whole and ground fresh for maximum potency.
- Karaage Marinade (Soy to Sake to Mirin)2 : 1 : 1 — soy sauce to sake to mirinThe 2:1:1 soy-sake-mirin baseline that gives karaage its deep savory-sweet lacquer before the double fry.
- Kofta Fat-to-Lean Grind Ratio75–80 : 20–25 — lean lamb or beef to fat (by weight)Levantine kofta targets 20–25% fat in the grind so that the meatballs char and blister on the grill while staying moist and loosely textured inside — not tight and dense like a burger.
- Saffron Bloom Ratio (Saffron to Hot Water)¼ tsp (a large pinch, ~0.1 g) saffron to 3–4 tbsp hot waterA small pinch of saffron threads steeped in 3–4 tablespoons of hot (not boiling) water for 15–20 minutes extracts the full spectrum of color, aroma, and flavor.
- Seekh Kebab Fat Ratio (20% Fat in Mince)80 : 20 — lean mince to fat (by weight)A minimum of 20% fat in the minced meat is the threshold for seekh kebab that holds on a flat skewer, chars without drying, and eats juicy rather than crumbly.
- Shawarma Spice Rub (Warm Spice Concentration to Meat Weight)3–4% of raw meat weight in total dry spice blend; within the blend: 2 : 2 : 1 : 1 : 1 — cumin to coriander to turmeric to allspice to black pepperLevantine shawarma relies on a warm-spice blend applied at 3–4% of meat weight, built around cumin, coriander, turmeric, and allspice, with yogurt as the binding medium for vertical-spit layering.
- Suya Spice Rub (Yaji — Groundnut to Spice)2 : 1 — defatted groundnut powder to combined spice blend (by weight); applied at 15–20% of meat weightWest African spiced groundnut rub applied to thinly sliced beef at roughly 2:1 groundnut powder to aromatic spice, creating the charred, nutty crust that defines Nigerian street meat.
- Tandoori Marinade (Yogurt to Spice-Oil Paste)1 : 1 — thick strained yogurt to spice-oil paste (by volume)Equal parts thick yogurt and spice-oil paste (1:1 by volume) form the canonical tandoori marinade that creates the char-kissed crust and vibrant color of North Indian clay-oven cooking.
- Teriyaki Sauce (Soy to Mirin to Sake to Sugar)1 : 1 : 1 — soy sauce to mirin to sake (plus sugar to taste)A 1:1:1 equal-parts foundation of soy, mirin, and sake — optionally sweetened with sugar — that reduces into a lacquered glaze with balanced salty, sweet, and umami depth.
- Velveting Marinade Ratio (Egg White to Cornstarch to Shaoxing to Salt)1 : 1 : 0.5 : 0.25 — egg white to cornstarch to Shaoxing wine to salt (by volume, tablespoons)Classic Chinese stir-fry pre-treatment in a 1:1:0.5:0.25 ratio of egg white to cornstarch to Shaoxing wine to salt, forming a silky protective coating that keeps protein tender under wok heat.
- Yogurt Marinade Ratio (Yogurt to Acid to Fat)4 : 1 : 1 — yogurt to acid to fat (by volume)A 4:1:1 ratio of yogurt to acid to fat forms the tenderizing backbone of countless Middle Eastern, South Asian, and Eastern Mediterranean marinades.
- Za'atar Spice Blend (Herb to Sumac to Sesame)4 : 2 : 1 — dried wild thyme/oregano to sumac to toasted sesame seedsA Levantine herb-and-spice blend in a 4:2:1 ratio of dried thyme to sumac to toasted sesame, adjusted regionally to shift between tart, herby, and nutty profiles.
Brining, Curing & Pickling
17- Brine (Salt to Water Percentage)Light brine: 3% (30 g salt per 1 L water). Standard poultry brine: 5% (50 g per liter). Aggressive brine: 8–10% (80–100 g per liter) for short-brine fish or pre-smoke pork3–10% salt by water weight — the range that covers everything from delicate fish to whole turkeys, with each percentage point shifting texture, flavor penetration depth, and safe holding time.
- Charcuterie Cure Penetration Rate1 day : 5 mm — cure time to meat thickness (at thickest cross-section, refrigerated equilibrium cure)Allow roughly 1 day of curing time per 5 mm of meat thickness to achieve equilibrium cure penetration to the center.
- Dry Cure (Salt to Sugar Ratio)3 : 1 — kosher salt to granulated sugar (by weight)A 3:1 salt-to-sugar dry cure is the traditional starting point for surface-curing meat and fish.
- Equilibrium Cure (Salt Percentage by Meat Weight)Salt: 2.0–2.5% of meat weight for most cured meats. Pink curing salt No. 1 (sodium nitrite 6.25%): 0.25% of meat weight (additional). Sugar: 0.5–1.0% of meat weight (optional).Apply exactly 2–3% of the meat's weight in salt and let equilibrium do the rest — a method that makes over-curing structurally impossible.
- Fermented Sausage Meat-to-Fat Ratio70–75 : 25–30 — lean meat to hard back fat (by weight of total meat block)Fermented dry sausages require 25–30% fat by weight of total meat block — the minimum for adequate lubrication, casing adhesion, and the marbled mosaic texture that defines the cut face.
- Garum (Salt to Protein Weight)15–18% salt by protein weight for traditional fish garum; modern Noma-style meat garum uses 15% salt with enzymatic assist (koji or added enzyme powders)15–18% salt by protein weight: the minimum to block putrefaction while enzymatic autolysis dissolves whole fish into amber umami elixir.
- Garum & Fermented Condiment Salt Percentage15–30% — salt to total substrate weight (product-specific ranges below)Salt levels in protein-based fermented condiments range from 15–30% of substrate weight — high enough to prevent putrefaction while still permitting enzymatic and microbial umami development.
- Gravlax Cure (Salt to Sugar by Weight)1 : 1 — kosher salt to granulated sugar (by weight), applied at roughly 5–8% of fish weight per componentClassic gravlax uses equal weights of kosher salt and sugar — a 1:1 ratio applied to salmon with dill for 24 to 72 hours.
- Kimchi Paste Ratio (Gochugaru to Saeujeot and Salt to Cabbage)Salt: 2–3% of raw cabbage weight for salting. Paste: roughly 2:1 gochugaru to saeujeot by weight in the yangnyeom.2–3% salt by cabbage weight for the initial salting, then 3–5% gochugaru and a 2:1 gochugaru-to-saeujeot paste by weight for the yangnyeom.
- Lacto-Fermentation Brine (Salt Percentage by Water Weight)2–3% salt by water weight — 20–30 g non-iodized salt per 1 liter (1 kg) waterA 2–3% salt brine by water weight selectively favors Lactobacillus bacteria and inhibits pathogens, driving successful lacto-fermentation of vegetables.
- Miso (Koji to Soybean Ratio)1:1 to 2:1 — koji to cooked soybeans by weight; salt at 10–13% of total weight (soybeans + koji combined)1:1 to 2:1 koji to cooked soybeans, with 10–13% salt of the combined weight, determines whether miso is sweet, medium, or long-aged.
- Prague Powder #1 Usage Rate (0.25% of Meat Weight)0.25% of raw meat weight — 2.5 g Prague Powder #1 per 1 kg meatPrague Powder #1 must be applied at exactly 0.25% of the raw meat weight — no more, no less — for safe short-term curing.
- Prague Powder #2 Usage Rate0.25% of raw meat weight — 2.5 g Prague Powder #2 per 1 kg meatPrague Powder #2 is used at 0.25% of meat weight for long air-dried products, supplying both sodium nitrite and sodium nitrate for a slow-release cure over weeks to months.
- Quick Pickle Brine (1:1:1 Vinegar to Water to Sugar)1 : 1 : 1 — vinegar to water to sugar (by volume), plus 1–2 tsp kosher salt per cup of brineEqual parts vinegar, water, and sugar — the universal refrigerator-pickle brine.
- Shio Koji (Salt to Koji Weight)10% salt by koji weight for making shio koji; apply shio koji at 10–15% of food weight as a marinade10% salt by koji weight, hydrated to a pourable paste, then applied at 10–15% of food weight for tender, umami-rich results.
- Sichuan Brine Pickle (Salt to Water to Sugar to Spirits)3–5 : 97–95 : 0.5–1 : 0.5–1 — salt : water : sugar : baijiu (all by weight of brine)A lactic-acid fermentation brine built on a 3–5% salt base, a touch of sugar, and a splash of baijiu to seed and steer the microflora.
- Vinegar Mother Starter (Percentage of Total Volume)10–20 : 80–90 — active mother (liquid + mat) to new alcoholic substrate (by volume)Inoculate a new vinegar batch with 10–20% active mother (by volume) to seed acetobacter populations quickly and suppress competing organisms during the initial acetic acid phase.
Dressings & Emulsified Sauces
17- Alioli / Aioli (Oil to Garlic to Egg Yolk)Egg-yolk version — 8 : 1 : 0.5 (oil : egg yolk : garlic, by volume); mortar version — 10–15 ml oil per clove of garlic, added in dropsA fierce garlic-and-oil emulsion — the egg-yolk version yields 8:1 oil to yolk; the traditional mortar method uses oil and garlic alone.
- Beurre Blanc (Butter to Reduction)250 g cold butter : 60 ml finished reduction (roughly 4:1 butter to liquid by weight)Cold butter, mounted piece by piece into a barely-there shallot-wine reduction, produces the most delicate emulsified butter sauce in the French repertoire.
- Classic Vinaigrette (3:1 Oil to Acid)3 : 1 — oil to acid (by volume)Three parts oil to one part acid — the universal scaffold for every salad dressing on earth.
- Dan Dan Noodle Sauce (Sesame to Soy to Vinegar to Chili Oil)2 : 1 : 0.5 : 1 — sesame paste to soy sauce to Chinkiang vinegar to chili oilA 2:1:0.5:1 ratio of sesame paste to soy sauce to Chinkiang vinegar to chili oil that builds dan dan mian's layered fat-acid-heat-umami base from the bowl up.
- Dipping Sauce (Black Vinegar to Ginger to Soy)4 : 2 : 1 — black vinegar to soy sauce to fresh ginger (by volume)A 4:2:1 Chinkiang vinegar–soy–ginger dipping ratio that balances sharp acidity with umami and aromatic heat for dumplings.
- Green Papaya Salad Dressing (Lime to Fish Sauce to Sugar)2 : 1 : 1 — lime juice to fish sauce to palm sugarA 2:1:1 ratio of lime juice to fish sauce to palm sugar that delivers the sour-salty-sweet backbone of som tum, balanced by bird's eye chilies pounded to taste.
- Hollandaise (Butter to Egg Yolk)3 yolks : 225 g clarified butter (by weight); approximately 1 tbsp acid per 3 yolksThree yolks coaxed over gentle heat to absorb 225 g of clarified butter — the French mother sauce that defines the warm emulsion family.
- Larb Dressing (Fish Sauce to Lime to Toasted Rice Powder)1 : 1 : 0.25 (dry) — fish sauce to lime juice to toasted rice powder (by volume of powder to liquid)A 1:1 ratio of fish sauce to lime juice with toasted rice powder as a dry thickener — the three-element dressing framework that transforms minced meat into larb's distinctive chalky-sour, herb-fragrant profile.
- Mayonnaise (Oil to Egg Yolk)1 yolk : 150–200 ml oil (by volume); acid at roughly 1 tsp per 200 ml totalOne egg yolk can absorb up to 200 ml of oil — lecithin is the molecular glue that makes a stable, creamy emulsion permanent.
- Nam Jim Seafood (Lime to Fish Sauce to Palm Sugar)2 : 1 : 1 — fresh lime juice : fish sauce : dissolved palm sugarThailand's canonical seafood dipping sauce at 2 : 1 : 1 — lime to fish sauce to palm sugar — with chili heat and garlic threading through all four flavor pillars.
- Pad Thai Sauce (Tamarind to Fish Sauce to Palm Sugar)3 : 2 : 2 — tamarind water : fish sauce : dissolved palm sugarThailand's most iconic stir-fry sauce at 3 : 2 : 2 — tamarind water to fish sauce to palm sugar — cooked into rice noodles until glossy and almost dry.
- Peanut Sauce (Peanut to Coconut Milk to Tamarind)3 : 2 : 1 — peanut paste to coconut milk to tamarind concentrate (by volume)A 3:2:1 ratio of peanut paste to coconut milk to tamarind that builds a thick, sweet-sour-savory satay sauce in minutes.
- Ponzu (Citrus to Soy to Mirin to Dashi)1 : 1 : 0.5 : 0.5 — citrus juice to soy sauce to mirin to dashiA 1:1:0.5:0.5 ratio of citrus juice to soy sauce to mirin to dashi, rested overnight to fuse bright acid with deep umami into Japan's most versatile dipping sauce.
- Romesco (Peppers to Nuts to Vinegar)4 : 2 : 1 — roasted peppers (by weight) : toasted nuts : sherry vinegar, plus bread equal in weight to nutsA Tarragona-born Catalan sauce built on 4 : 2 : 1 roasted peppers to nuts to vinegar, thickened with bread and bound with olive oil.
- Sunomono Dressing (Vinegar to Dashi to Sugar)3 : 2 : 1 — rice vinegar to dashi to sugarA 3:2:1 ratio of rice vinegar to dashi to sugar that produces sanbaizu — the restrained, umami-softened dressing at the heart of Japanese vinegared salads.
- Tahini Sauce (Tahini to Lemon to Water)1 : 1 : 1–2 — tahini to lemon juice to water (for pourable); reduce water by half for thick dipEqual parts raw tahini and lemon juice, loosened with water to taste — a three-ingredient sauce that spans the entire Eastern Mediterranean.
- Vinaigrette for Fattoush (Pomegranate Molasses Balance)3 : 1 : 1 — olive oil : fresh lemon juice : pomegranate molassesA 3 : 1 oil-to-acid dressing where pomegranate molasses replaces half the acid, dialing in a sweet-tart depth that pure lemon juice cannot achieve.
Pastry & Baked-Good Ratios
17- Chin Chin Dough (Flour to Fat to Sugar)8 : 1 : 1½ — flour to fat to sugar (by weight)8 parts flour to 1 part fat to 1½ parts sugar — the classic West African fried snack formula for shatteringly crunchy chin chin.
- Cookie Dough (Sugar to Fat to Flour, 1:2:3)1 : 2 : 3 — sugar : fat : flour (by weight)The 1:2:3 shortbread baseline — one part sugar, two parts fat, three parts flour — that governs spread, crispness, and chewiness in almost every butter cookie.
- Crepe Batter Ratio1 : 2 : 0.5 — flour : liquid (milk or milk+water) : egg (by weight)One part flour to two parts liquid to half a part egg by weight — the loose, lacy batter that rests before cooking to produce paper-thin French crêpes with supple texture and golden lace edges.
- Croissant Dough (Détrempe to Beurrage)2 : 1 — détrempe to beurrage (by weight) is most common; some recipes approach 1.5 : 1 for a richer, more laminated resultThe classic croissant ratio places a butter block (beurrage) at roughly 25–33% of the total dough weight, laminated through 27 layers of alternating dough and butter via three double folds.
- Frangipane (Almond to Butter to Sugar to Egg, 1:1:1:1)1 : 1 : 1 : 1 — ground almond : butter : sugar : egg (by weight)Equal weights of ground almond, butter, sugar, and egg — the almond cream filling that bakes from a loose paste into a moist, cakey interior in tarts, galettes, and pastries.
- Masa for Tortillas (Masa Harina to Water)1 : 0.75 — masa harina to warm water by weight (75% hydration)The critical hydration ratio that determines whether corn tortillas press cleanly, puff on the comal, and stay pliable after cooking.
- Pâte à Choux (Water to Butter to Flour to Egg)1 : 1 : 2 : 2 — water : butter : flour : egg (all by weight)1 : 1 : 2 : 2 by weight (water : butter : flour : egg) produces a paste that bakes into a hollow, crisp shell with a thin, tender interior — the structural foundation of éclairs, profiteroles, and gougères.
- Pâte Brisée / Short-Crust Pastry (3-2-1 Flour to Fat to Water)3 : 2 : 1 — flour to fat to water (by weight)The 3-2-1 ratio (by weight) of flour to fat to water is the universal scaffold for flaky, tender short-crust pastry.
- Pâté en Croûte Pastry-to-Filling Ratio1 : 2 — pastry weight to filling weight (approx. 30–35% pastry of total)The structural balance between hot water crust and forcemeat filling that prevents collapse, soggy walls, or gaping voids.
- Pâte Sablée (Sandy Pastry Ratio)3 : 2 : 1 — flour to butter to sugar (by weight), plus egg yolk at ~10–15% of flour weightPâte sablée's higher fat and sugar content (roughly 3:2:1 flour to butter to sugar, plus egg yolk) produces a deliberately crumbly, melt-in-the-mouth texture — the sandy bite its name describes.
- Pâte Sucrée (Flour to Butter to Sugar to Egg)6 : 4 : 2 : 1 — flour to butter to powdered sugar to egg (by weight)A 6:4:2:1 ratio (flour to butter to sugar to egg) produces the crisp, cookie-like shell of classic French sweet tarts.
- Pound Cake / Quatre-Quarts (1:1:1:1 Egg to Sugar to Flour to Butter)1 : 1 : 1 : 1 — egg : sugar : flour : butter (by weight)Equal weights of egg, sugar, flour, and butter — the original self-scaling cake ratio that produces a dense, golden, perfectly structured loaf without a drop of leavener.
- Puff Pastry (Détrempe to Beurrage, 1:1 by Weight)1 : 1 — détrempe to beurrage (by weight)Classic puff pastry uses equal weights of lean dough (détrempe) and butter block (beurrage), building up to 729 layers through six single folds that expand 6–8× in height in the oven.
- Puff Puff Yeast Dough Ratio4 : 1 : 0.5 : 3 — flour to sugar to yeast (fresh) to water (by weight)The loose, yeast-risen batter that fries into the light, hollow West African dough balls known as puff puff.
- Shortcrust for Ma'amoul (Semolina to Flour to Fat)2 : 1 : 1 — fine semolina to all-purpose flour to clarified butter (by weight)A semolina-forward shortcrust that gives ma'amoul its distinctive sandy, crumbly bite.
- Sponge Cake / Génoise (1:1:1:1)1 : 1 : 1 : 1 — egg : sugar : flour : clarified butter (by weight)Equal parts egg, sugar, flour, and clarified butter by weight — but unlike pound cake, the eggs are aerated over heat, making air the sole leavener and producing a light, flexible layer-cake crumb.
- Tamale Masa Fat Ratio (Lard to Masa)1 : 4 — lard to masa harina by weight (approximately 25% lard)The lard-to-masa ratio that governs whether a tamale is tender and steam-puffed or dense and leaden.
Beverage & Cocktail Ratios
12- Agua Fresca Sugar Ratio (Fruit to Water to Sugar)1 : 3–4 : 0.05–0.15 — fruit (by weight) to water to sugarA light, fruit-forward Mexican drink built on roughly 1 part fruit to 3–4 parts water with sugar adjusted to the fruit's natural sweetness.
- Carbonation Rate (g/L CO₂ by Style)1.5–8 g/L CO₂ — from still/lightly sparkling water to highly carbonated soda, calibrated by styleThe mass of dissolved carbon dioxide per litre of beverage varies from 1.5 g/L for flat-sparkling water to 7–8 g/L for highly carbonated sodas — expressed as 'volumes of CO₂' in brewing and winemaking contexts.
- Champagne Cocktail Ratios (Kir, Bellini, Mimosa)Kir Royale — 1 : 9 (cassis to Champagne) | Bellini — 1 : 3 (peach purée to Prosecco) | Mimosa — 1 : 2 (orange juice to Champagne)Three classic sparkling wine cocktails built on distinct base-to-sparkling ratios — each calibrated to let the wine breathe while the modifier sings.
- Chicha de Jora Fermentation Ratio (Grain to Water)1 : 5–6 — malted corn / jora (by weight) to water (by volume)Peruvian malted-corn beer brewed at roughly 1 kg jora (dried malted corn) to 5–6 L water, fermented 3–5 days for a mildly alcoholic, tangy, amber-hued drink of Andean antiquity.
- Ethiopian Honey Wine / Tej (Honey to Water)1 : 3–4 — honey (by weight or volume) to waterEthiopian honey wine fermented with gesho (bitter buckthorn), built on a 1 : 3–4 honey-to-water ratio for a semi-sweet, low-tannin mead ready in 1–3 weeks.
- Fortification Ratio (Grape Spirit to Must for Port)1 : 4 to 1 : 5 — grape spirit (77% ABV) to partially fermented mustThe precise addition of neutral grape spirit to partially fermented must that arrests yeast activity, locking in residual sugar and lifting the wine to 19–22% ABV — the chemical cornerstone of Port's sweetness and longevity.
- Mulled Wine Spice-to-Wine RatioPer 750 ml wine: 3 cloves : 2 cinnamon sticks : 2 star anise : 1 orange : 60–80 ml sweetenerThe balance of whole spices, citrus, and sweetener to one bottle of wine — calibrated to warm and perfume without overpowering, using low heat and a short infusion window to stay this side of bitterness.
- Negroni (1:1:1 Gin to Vermouth to Campari)1 : 1 : 1 — gin to sweet vermouth to CampariGin, sweet vermouth, and Campari in equal thirds — the most celebrated equal-parts cocktail and the purest demonstration that balance can emerge from arithmetic.
- Pisco Sour (Pisco 3 to Lime 1 to Syrup 1 to Egg White 0.5)3 : 1 : 1 : 0.5 — pisco to fresh lime juice to simple syrup to egg whitePeru's national cocktail in its canonical 3:1:1:0.5 ratio — pisco to lime to simple syrup to egg white — where the foam is not garnish but structural.
- Simple Syrup for Cocktails (1:1 vs. 2:1)Standard: 1 : 1 (sugar to water) | Rich: 2 : 1 (sugar to water)The foundational sweetener in cocktails — 1:1 (sugar:water) for everyday use and 2:1 for rich syrup — with the ratio governing both sweetness per pour and how long the bottle stays safe on the bar.
- Spritz (3:2:1 Prosecco to Aperol to Soda)3 : 2 : 1 — Prosecco to Aperol to soda waterThree parts Prosecco, two parts Aperol, one part soda water — the aperitivo formula that turned a Venetian dockworker's wine-and-soda into the world's most photographed cocktail.
- Tepache Fermentation Ratio (Pineapple to Water to Piloncillo)1 : 2 : 0.2–0.25 — pineapple rinds + core (kg) to water (L) to piloncillo (kg)Pineapple rinds and core fermented with piloncillo and spices in roughly 1 kg fruit waste to 2 L water to 200–250 g piloncillo, yielding a lightly alcoholic, lactic-tinged drink in 2–3 days.
Chocolate & Sugar Work
12- Brix Measurement and Sugar Concentration°Bx = (mass of sucrose ÷ mass of solution) × 100Brix measures grams of sucrose per 100 g of solution — the universal language of sweetness concentration.
- Cajeta / Dulce de Leche (Milk to Sugar Caramel)8 : 1 — whole milk to sugar (by weight), reduced to ~20% original volumeSlow-cooked milk caramel built on an 8:1 milk-to-sugar starting ratio, reduced to one-fifth its volume.
- Caramel — Dry Method1 : 0 — sugar only (no water)Pure sugar melted in a dry pan — faster, more intense, and unforgiving of distraction.
- Caramel — Wet Method (Sugar to Water)2 : 1 — sugar to water (by weight)Start with a 2:1 sugar-to-water syrup and cook undisturbed to a deep amber — the water buys you control, the heat builds flavor.
- Chocolate Tablet Ratio (Cacao to Sugar to Cinnamon to Almond)4 : 3 : ½ : ¼ — cacao to sugar to cinnamon to almond (by weight, Oaxacan style)The classic Mexican tablilla blends cacao, sugar, cinnamon, and almond at a 4:3:½:¼ ratio — proportions that define regional identity from Oaxaca to Tabasco.
- Croissant Dough Lamination Turns3 double turns = 27 butter layers; or 1 double + 2 single turns = 27 butter layersThree double turns (or one double + two single turns) create 27 butter layers in croissant dough — the precise count that balances flake against gluten structure.
- French Buttercream (Sugar Syrup to Yolk to Butter)1 : 1 : 2 — sugar syrup to egg yolks to unsalted butter (by weight)A pâte à bombe base of 1 part hot syrup to 1 part yolks, beaten cold and enriched with 2 parts softened butter — the richest, most stable of the three classic buttercreams.
- Ganache (Cream to Chocolate — Multiple Ratios)1 : 1 soft truffle filling | 1 : 2 firm ganache (moulded centres, sliceable) | 2 : 1 pourable glaze — cream : dark chocolate (70%), all by weightFrom pourable glaze to firm truffle centres, ganache texture is controlled by adjusting the cream-to-chocolate ratio and the chocolate's cocoa-butter content.
- Simple Syrup (1:1 and 2:1 Sugar to Water)1 : 1 (thin) or 2 : 1 (rich) — sugar to water, by weightTwo concentrations, two jobs: 1:1 for drinks and soaking syrups, 2:1 (rich) for cocktails and shelf-stable sweetening.
- Stock Syrup Brix Standard50 °Bx = 1 : 1 sugar to water by weight (standard stock syrup)Stock syrup Brix degrees measure dissolved sugar concentration; different pastry applications call for different Brix targets, from 28° for sorbets to 66° for preserving syrups.
- Sugar Syrup for Middle Eastern Sweets (Sugar to Water to Lemon)2 : 1 : trace — sugar to water to lemon juice (by weight)A perfumed, lemon-clarified syrup poured hot over cold pastry — the finishing stroke that binds every layer of baklava and knafeh.
- Tempering Chocolate — Seed Method (10% Seed by Weight)10 : 1 — melted chocolate to seed (by weight, i.e., 10% seed)Melt your chocolate completely, then stir in 10% finely chopped tempered chocolate to seed the stable crystal structure without a marble slab.
Coffee & Tea Ratios
12- AeroPress Ratio (1:12 to 1:16)1 : 12 to 1 : 16 — coffee (g) to water (g)1 gram of coffee to 12–16 grams of water, with pressure-assisted extraction completing in 1–3 minutes for a clean, versatile cup.
- Cappuccino Milk-to-Espresso Ratio (1:1:1 Espresso to Milk to Foam)1 : 1 : 1 — espresso : steamed milk : foam (by volume)Equal thirds of espresso, steamed milk, and milk foam — 1:1:1 — in a 150–180 ml cup, though contemporary cafés now commonly pour a wetter, latte-adjacent drink.
- Cold Brew Concentrate Ratio (1:4 to 1:5)1 : 4 to 1 : 5 — coffee (g) to water (g), before dilution1 gram of coarse-ground coffee to 4–5 grams of cold water, steeped 12–24 hours, to produce a high-strength concentrate meant to be diluted before serving.
- Cupping Protocol Ratio (8.25g per 150ml)8.25 g ground coffee : 150 ml water (= 55 g per litre)The Specialty Coffee Association's fixed 8.25 g per 150 ml standard — the universal language of coffee evaluation, calibrated so every taster in the world drinks the same cup.
- Espresso Brew Ratio (1:2 In to Out by Weight)1 : 2 — ground coffee (dose) to liquid espresso (yield), by weight in gramsThe specialty-coffee standard: 1 gram of ground coffee yields 2 grams of liquid espresso, producing a balanced, full-bodied shot.
- French Press Ratio (1:12 to 1:15)1 : 12 to 1 : 15 — coffee (g) to water (g)1 gram of coarsely ground coffee to 12–15 grams of water, adjusted for roast and personal body preference.
- Latte Milk-to-Espresso Ratio (1:3 to 1:4)3 : 1 to 4 : 1 — steamed milk to espressoOne part espresso to three or four parts steamed microfoam milk — the architecture of the world's most ordered coffee drink.
- Lungo Ratio (1:3 to 1:4)1 : 3 to 1 : 4 — ground coffee (dose) to liquid espresso (yield), by weight in gramsA longer espresso pull at 1:3 to 1:4 that yields more volume and higher total caffeine but introduces bitter late-extraction compounds if not carefully managed.
- Pour-Over Ratio (1:15 to 1:17 Coffee to Water)1 : 15 to 1 : 17 — ground coffee to brew water, by weight in gramsThe specialty filter-coffee standard: 1 gram of ground coffee to 15–17 grams of water, brewed through a paper or metal filter to produce a clean, nuanced cup.
- Ristretto Ratio (1:1.5)1 : 1.5 — ground coffee (dose) to liquid espresso (yield), by weight in gramsA truncated espresso pull at 1:1.5 dose-to-yield that concentrates sweetness and body by stopping before bitterness compounds extract.
- Tea Concentrate Dilution RatioConcentrate brew: 4–8 g leaf per 100 ml water (2–4× strength) → Dilution at service: 1 : 1 to 1 : 4 concentrate to diluentBrew at double or triple strength, then dilute to taste — the foundation of iced tea, masala chai concentrate, and traditional Persian tea service.
- Turkish Coffee Ratio (1 tsp per 60ml Water)1 teaspoon (6–7 g) coffee per 60 ml water (approx. 1:8 to 1:10 by weight)Approximately 1 heaped teaspoon (6–7 g) of ultra-fine ground coffee per 60 ml of cold water, heated slowly in a cezve to produce characteristic foam and unfiltered sediment.
Dairy & Cheese Ratios
12- Brine Concentration for Cheese Salting (18–23% Saturated)180–230 g non-iodised salt : 1 litre water (18–23% w/v brine)Cheese brine sits between 18% and 23% salt by weight — close to but slightly below full saturation — to season the rind, slow spoilage, and control moisture loss.
- Butter Fat-Water-Solids Breakdown80 : 17 : 3 — fat to water to milk solids (by weight)Standard butter is 80% fat, 16–17% water, and 2–3% milk solids — a ratio whose every fraction changes what butter does in baking, sauce work, and finishing.
- Cashew Cream Base Ratio (Nuts to Water)1 : 1 — soaked cashews to water (by weight, for thick cream)One part soaked raw cashews to one part water by weight yields a thick, neutral cream; two parts water produces a pourable, milk-weight substitute.
- Cheese-to-Wine Ratio for Fondue (~200g Cheese per 100mL Wine)2 : 1 — cheese (g) to dry white wine (mL)Two parts cheese by weight to one part dry white wine by volume — the foundation of a smooth, stable fondue.
- Clarified Butter Yield (from Whole Butter)~4 : 3 — whole butter to clarified butter (by weight)One pound of whole butter yields roughly 12 oz (75–80%) of clarified butterfat after removing water and milk solids.
- Compound Butter (Flavoring to Butter, ~1:4)1 : 4 — flavoring to butter (by weight)One part flavoring to four parts softened butter by weight — the classic starting proportion for balanced, spreadable compound butters.
- Labneh Strain Rate (Yogurt Weight to Final Yield)2 : 1 — yogurt to labneh (by weight)Whole-milk yogurt loses roughly half its weight during overnight straining, yielding dense, spreadable labneh.
- Milk to Curd Yield for Hard Cheese (~10:1)10 : 1 — milk to hard cheese (by weight)It takes roughly 10 kilograms of milk to produce 1 kilogram of hard cheese — moisture loss is the key variable across styles.
- Nut Milk Ratio (Nuts to Water)1 : 4 — soaked nuts to water (by volume)1 part soaked nuts to 4 parts water yields a medium-body milk well-suited to coffee, cooking, and drinking.
- Paneer Setting (Milk to Acid, 1L to 30–45ml)30–45 ml acid : 1 litre whole milk (heat to 90–95 °C before adding acid)Add 30–45 ml of acid (lemon juice, white vinegar, or yogurt whey) to 1 litre of whole milk heated to 90–95 °C to precipitate the casein curds for paneer.
- Rennet Dosage (per Litre of Milk)1–2 mL liquid rennet : 10 L milk (0.01–0.02% v/v)Standard liquid rennet doses at 1–2 mL per 10 litres of milk; temperature and acidity determine whether that produces a clean, firm set.
- Starter Culture Inoculation RateDirect-set: ~0.01–0.05% by milk weight (or per-packet instruction); Bulk-set: 1–2% by milk weightStarter cultures dose at 0.01–2% by milk weight depending on culture form — direct-set packets set an exact dose once, while bulk starters are perpetuated and diluted at a fixed small percentage.
Egg-Based Ratios
11- Aquafaba Meringue Ratio2 : 1 — sugar : aquafaba (by weight), with ¼ tsp cream of tartar per 60 ml aquafabaChickpea cooking liquid whips to a stable foam using the same 2:1 sugar-to-liquid ratio as traditional egg-white meringue.
- Carbonara (Egg Yolk to Whole Egg Ratio)2–3 egg yolks + 1 whole egg per 100 g dry pasta (2 servings) — with 30–40 g Pecorino Romano per 100 g pasta2–3 yolks per 1 whole egg per 100 g pasta — a high-yolk emulsion loosened with hot starchy pasta water to coat without scrambling.
- Crème Brûlée (Heavy Cream to Egg Yolk)6 egg yolks : 500 ml heavy cream : 100 g sugar — yolks to cream to caster sugarSix egg yolks per 500 ml heavy cream, baked gently in a bain-marie to an internal 80–82 °C, produces the silky set custard under the iconic caramelised sugar crust.
- Crème Pâtissière (Milk to Egg Yolk to Sugar to Starch)10 : 2 : 2 : 1 — whole milk to egg yolks to sugar to cornstarch (by weight)Starch-thickened custard at a 10 : 2 : 2 : 1 ratio of milk to yolks to sugar to starch (roughly 5 yolks per 500 g milk) — cooked until the starch fully gelatinizes.
- Custard / Crème Anglaise (Cream to Egg Yolk to Sugar)6 yolks : 500 ml cream : 120 g sugar — egg yolks to cream (or whole milk, or a blend) to caster sugarSix egg yolks and 120 g sugar per 500 ml cream produce a pourable sauce that coats a spoon (nappe) without scrambling — the classic balance of richness, sweetness, and thermal precision.
- Flan / Crema Catalana Custard (Egg to Milk to Sugar)3 whole eggs : 500 ml whole milk : 100 g sugar (firm flan) — or — 6 yolks : 500 ml milk : 100 g sugar (soft crème caramel / crema)Baked custard set by whole-egg proteins: 3 eggs to 500 ml milk to 100 g sugar for a firm, unmoldable flan; yolk-heavy at 6 yolks to 500 ml for a softer, richer crème caramel.
- Italian Meringue (Sugar Syrup to Egg White)2 : 1 to 2.5 : 1 — sugar syrup (at 118–121°C) : egg whites (by weight); syrup itself is typically 3 : 1 sugar to waterHot sugar syrup cooked to 118–121°C poured onto whipping whites produces the most stable of the three classical meringues.
- Lemon Curd (Juice to Sugar to Egg to Butter, 1:1:1:1)1 : 1 : 1 : 1 — lemon juice : sugar : whole egg : unsalted butter (all by weight)Equal weights of lemon juice, sugar, whole egg, and butter produce a silky, balanced curd.
- Meringue (Sugar to Egg White, 2:1 by Weight)2 : 1 — sugar : egg white (by weight)Two parts sugar to one part egg white by weight is the foundational meringue formula across all three classical types.
- Steamed Egg Custard (Water to Egg)2.5 : 1 to 3 : 1 — dashi (or seasoned water) to beaten whole egg (by volume)2.5 to 3 parts dashi (or water) to 1 part beaten egg by volume — the narrow window for a silky, pore-free steamed custard.
- Tamagoyaki (Egg to Dashi)3 eggs : 45 ml dashi : 1 tsp soy sauce : 1 tsp mirin (or sugar)3 large eggs to 45 ml dashi, 1 tsp light soy, and 1 tsp mirin — thin poured-and-rolled layers that build a tender, layered rectangular omelet.
Stocks & Broths
11- Cantonese Clear Broth (Pork Bone to Water)500g pork bones : 1 L cold water500g blanched pork bones per litre of water simmered 2–3 hours yields the luminously clear, gently sweet Cantonese tāng base.
- Consommé Clarification (Lean Meat to Stock)200g lean ground meat + 1 egg white + 30ml acid : 1 L cold stock200g lean ground meat + 1 egg white + 30ml acid per 1 litre of cold, defatted stock — the clearmeat raft that transforms cloudy stock into brilliant consommé.
- Court-Bouillon (Acid to Water to Aromatics)250 ml dry white wine : 1 litre water : 150 g aromatics : 30 ml wine vinegar (optional reinforcement)250 ml dry white wine (or 60 ml white wine vinegar) per 1 litre water with aromatics — a short, acidic poaching medium for fish, shellfish, and vegetables.
- Dashi (Kombu and Katsuobushi to Water)20g kombu + 30g katsuobushi : 1 L water (ichiban dashi)20g kombu + 30g katsuobushi per 1 litre of water for a luminous first-pull ichiban dashi.
- Fish Stock (Bones to Water to Aromatics)1 kg fish bones : 3 litres cold water : 150 g aromatics : 250 ml dry white wine1 kg white-fish bones : 3 litres cold water : 150 g aromatics, simmered no more than 20–25 minutes before bitterness sets in.
- Lamb Bone Broth (Bones to Water Ratio)1 kg lamb bones : 2–2.5 L cold water1 kg roasted lamb bones to 2–2.5 litres of water for a collagen-rich, deeply savoury Persian and Middle Eastern bone broth.
- Mentsuyu Concentrate (Dashi to Soy to Mirin)Concentrate — Soy : Mirin : Dashi = 1 : 1 : 4; Dilution for hot broth 1:1; Dilution for cold dipping sauce 1:31 : 1 : 4 soy to mirin to dashi for a concentrate, diluted 1:1 for hot noodles or 1:3 for cold dipping.
- Miso Soup (Dashi to Miso)8 g miso : 150 ml dashi (per serving)8 g miso dissolved in 150 ml dashi — the single-serving proportion that balances umami depth without overwhelming saltiness.
- Ramen Tare to Broth Ratio1 part tare : 8–12 parts broth (by volume)1 part tare to 8–12 parts broth, adjusted by tare style: shio lightest (1:12), shoyu medium (1:10), miso richest (1:8).
- Stock (Bones to Water to Aromatics)1 kg bones : 3 litres water : 200 g mirepoix (2:1:1 onion:carrot:celery by weight)1 kg bones : 3 litres cold water : 200 g mirepoix produces a deeply flavored, naturally gelling fond in 4–6 hours.
- Tom Yum Broth (Water to Lemongrass to Lime Base)Aromatic infusion — 1 L water : 3 stalks lemongrass : 5 kaffir lime leaves : 4 slices galangal : 3 bird's eye chillies. Finish — 3 tbsp fish sauce : 2–3 tbsp lime juice per liter.1 liter water infused with 3 stalks lemongrass, 5 kaffir lime leaves, 4 galangal slices, and 3 bird's eye chillies — finished with fish sauce and lime juice to balance.
Thickening Agents & Liaison Ratios
10- Agar Gel (Percentage by Liquid Weight)0.2–0.5% — soft gel; 0.5–1% — firm table gel; 1–2% — sliceable/extrudable blockUse 0.2% agar for a trembling soft gel and 1% for a firm, sliceable block — it sets at 35–40 °C and holds at room temperature, unlike gelatin.
- Aspic / Chaud-Froid (Gelatin to Stock)8–12 g gelatin : 1 litre stock (molded aspic) | 5–6 g gelatin : 1 litre stock (coating glaze)8–12 g powdered gelatin per 1 litre of clarified stock yields a firm, slice-able aspic; 5–6 g gives a coating glaze.
- Béchamel (Roux to Milk)Thick: 1 : 5 roux to milk | Medium: 1 : 10 | Thin: 1 : 20 (all by weight)A tiered ratio — 1:5, 1:10, or 1:20 roux-to-milk by weight — that yields thick, medium, and thin béchamel for every classic application.
- Cornstarch Slurry (Starch to Cold Water)1 : 2 — cornstarch to cold water (by volume, for the slurry itself)Combine 1 part cornstarch with 2 parts cold water by volume, then stir into simmering liquid and cook until the starch gelatinises and clears.
- Gelatin Bloom (Percentage by Liquid Weight)1% — gelatin to liquid weight (soft set); 1.5% firm table set; 2% sliceable/unmoldableUse 0.5–1% gelatin by liquid weight for a soft, barely set panna cotta and 2% for a firm, sliceable terrine — with leaf-to-powdered conversion depending on bloom strength.
- Mornay Sauce (Béchamel to Cheese)4 : 1 — béchamel to grated cheese (by weight)Add grated cheese at roughly 20–25% of béchamel weight for a silky, pourable Mornay that coats without breaking.
- Panna Cotta (Cream to Gelatin)5 g gelatin : 500 ml cream (classic wobble) | 6–7 g : 500 ml (unmolded, holds shape) | 8 g : 500 ml (firm, slice-able)5 g powdered gelatin per 500 ml heavy cream yields a barely-set, trembling panna cotta that just holds its unmolded shape.
- Roux (Equal Parts Fat to Flour by Weight)1 : 1 — fat to flour, by weightA 1:1 fat-to-flour ratio by weight that forms the cooked starch-fat matrix at the heart of every roux-thickened sauce.
- Soufflé Base (Béchamel to Egg)3 : 2 : 3 — béchamel base to egg yolks to egg whites (by approximate volume)Build a soufflé from a stiff béchamel base at roughly 3 : 2 : 3 — base to yolks to whites — for a reliable rise with structural lift.
- Velouté / Espagnole (Stock to Roux)10 : 1 — stock to roux (by weight) for medium-consistency mother sauceA 10:1 stock-to-roux ratio by weight that forms two of the five French mother sauces — velouté from white stock, Espagnole from brown.
Korean Ratios
8- Doenjang Soup Base (Paste to Water)1 : 4 to 1 : 6 — doenjang paste to water or stock (by volume)The proportion of doenjang to water or stock determines the salinity, depth, and savory potency of Korean fermented soybean paste stew — the foundational flavor ratio of Korean home cooking.
- Ganjang Jangjorim Braising Ratio (Soy to Sugar)3 : 1 : 8 — soy sauce to sugar to waterA 3:1:8 ratio of soy sauce to sugar to water yields a lacquered, savory-sweet braising liquid for jangjorim.
- Japchae Sauce (Soy to Sesame Oil to Sugar)3 : 2 : 2 — soy sauce : sesame oil : sugar3 : 2 : 2 — soy sauce to sesame oil to sugar for glossy, balanced glass noodle seasoning.
- Jeon Batter (Flour to Water to Egg)1 : 1 : 0.5 — all-purpose flour : ice water : egg (by volume)1 : 1 : 0.5 — all-purpose flour to ice water to egg, for a thin, savory Korean pancake with crisp edges.
- Kimchi Brine Salt Ratio (2–3% by Weight)2–3% salt by weight of fresh napa cabbage2–3% salt by the weight of the cabbage draws moisture, wilts the leaves, and creates the osmotic environment that initiates kimchi fermentation.
- Namul Seasoning (Sesame Oil to Soy to Garlic)2 : 1 : 1 — sesame oil : soy sauce : minced garlic2 : 1 : 1 — sesame oil to soy sauce to minced garlic, the foundational seasoning for Korean blanched vegetable banchan.
- Ssamjang Blend (Doenjang to Gochujang)2 : 1 — doenjang : gochujang2 : 1 — doenjang to gochujang, the pungent, earthy-spicy paste for Korean lettuce wraps.
- Tteokbokki Sauce (Gochujang to Gochugaru to Sugar)3 : 1 : 2 — gochujang to gochugaru to sugar (by volume), diluted into stockThe gochujang-to-gochugaru-to-sugar ratio governs the heat level, color intensity, and sweet-spicy balance of Korea's most beloved street food sauce.
Chinese Ratios
7- Basic Stir-Fry Sauce (Oyster Sauce to Soy to Sugar)2 : 1 : ½ — oyster sauce to light soy sauce to sugar, plus 1 tsp cornstarch per 3 Tbsp sauceThe workhorse 2:1:½ Cantonese stir-fry ratio — oyster sauce, light soy, and sugar — that coats vegetables, proteins, and noodles in a glossy, balanced wok sauce.
- Char Siu Glaze (Maltose to Honey to Soy)2 : 1 : 1 — maltose to honey to light soy sauceThe 2:1:1 maltose-to-honey-to-soy glaze that gives Cantonese BBQ pork its caramelised lacquer, controlling stickiness, burn point, and sheen through the distinctive properties of maltose.
- Lo Bak Go (Turnip Cake, Radish to Rice Flour)3 : 1 — grated daikon (with cooking liquid) to rice flour, by weightThe ratio of grated daikon and its expressed liquid to rice flour determines whether lo bak go slices cleanly, holds its shape in the wok, and yields a tender, savory interior.
- Mapo Tofu Sauce (Doubanjiang to Stock to Tofu)2 : 4 : 12 — doubanjiang to stock (oz) to tofu (oz), with 1 tsp starch per 3 oz stock for the slurryThe interlocking ratios of fermented bean paste, stock, and silken tofu that make Sichuan's most iconic sauce incendiary, glossy, and numbing all at once.
- Red-Braise Master Sauce (Soy to Wine to Sugar)3 : 2 : 1 — light soy sauce to Shaoxing wine to dark soy sauce, with rock sugar to taste (roughly 1 part sugar per 3 parts light soy)The classic Chinese 3:2:1 hong shao framework — soy sauce, Shaoxing wine, and sugar — that turns pork belly, beef shank, or tofu into lacquered, mahogany-coloured braises.
- Sweet-and-Sour Sauce (Vinegar to Sugar to Soy to Ketchup)1 : 1 : ½ : ½ — rice vinegar to sugar to ketchup to light soy sauceThe 1:1:½:½ sweet-sour framework — rice vinegar, sugar, ketchup, and soy sauce — that produces the glossy, tangy coating for Cantonese sweet-and-sour pork and countless wok sauces.
- Tea Egg Brine Ratio (Soy to Tea to Spice to Water)1 : 2 : 3 — soy sauce to strong black tea to waterThe soy-to-tea-to-water ratio and spice load determine the color saturation, saltiness depth, and aromatic complexity of Chinese marbled tea eggs.
Pasta & Noodle Dough Ratios
7- Dim Sum Har Gow Dough (Wheat Starch to Tapioca)3 : 1 — wheat starch to tapioca starch, plus ~80 g boiling water per 100 g combined starches3 parts wheat starch to 1 part tapioca starch, hydrated with boiling water — the formula for har gow's signature translucent, silky-tender skin.
- Dumpling Dough (Flour to Boiling Water to Cold Water)100 g flour : 35 g boiling water : 25 g cold water — approximately 5:3 total water to flour by weight (60% hydration)100 g flour to 35 g boiling water to 25 g cold water — the half-hot-water method that makes Chinese dumpling wrappers tender yet strong enough to fold and pleat.
- Pasta Dough — Egg (Flour to Egg Yolk)100 g flour : 1 large egg (or 50 g yolk mass) — approximately 2:1 by weight100 g '00' flour to 1 large whole egg (or 50 g yolks for richer dough) — the Italian canonical measure for silky fresh pasta.
- Pasta Dough — Water (Semolina to Water, ~55% Hydration)100 g semolina rimacinata : 55 g water — approximately 9:5 by weight100 g semolina rimacinata to 55 g water — the lean, firm-textured dough behind orecchiette, busiate, and the pasta of southern Italy.
- Pasta Water Salt Ratio1% salt by weight — 10 g salt per 1 litre of waterTarget 1% salt by weight in your pasta water — roughly 10 g per litre — so the pasta seasons itself from the inside during cooking, making finishing salt nearly redundant.
- Rice Noodle / Idiyappam Dough (Rice Flour to Hot Water)1 : 1.5 — rice flour to boiling water (by weight)Boiling water at a 1 : 1.5 ratio to fine rice flour partially gelatinizes the starch, producing a smooth, pliable dough that presses through a mould without crumbling or sticking.
- Wonton Wrapper Dough (Flour to Egg to Water)100 : 1 egg : 20–30 water — flour (g) to whole egg to water (ml)One egg plus a small water adjustment for every 100 g of flour makes a supple, thin-rollable wrapper that seals cleanly and cooks translucent.
Japanese Ratios
5- Gyoza Filling (Pork to Cabbage after Salting)1 : 1 — ground pork to salted-and-squeezed cabbage (by weight)The 1:1 pork-to-cabbage balance — measured after salting and squeezing — that gives gyoza their juicy, cohesive bite without a waterlogged wrapper.
- Nikiri Soy (Heated Soy to Mirin Reduction)4 : 1 — soy sauce to mirin (by volume)The 4:1 cooked soy-and-mirin reduction that a sushi chef brushes directly onto nigiri, eliminating the need for a dipping bowl.
- Sushizu (Rice Vinegar to Sugar to Salt)5 : 2 : 1 — rice vinegar to sugar to salt (by weight)The 5:2:1 blend of rice vinegar, sugar, and salt that seasons shari — the soul of every sushi rice bowl.
- Tosa Dashi (Dashi to Soy to Mirin)4 : 1 : 1 — ichiban dashi to soy sauce to mirin (by volume)The 4:1:1 dashi-forward seasoning stock that underpins noodle broths, dipping sauces, and dressed vegetables across the Japanese kitchen.
- Tsukemono Quick Pickle Ratio2–3% salt to raw vegetable weightA 2–3% salt-to-vegetable ratio that draws moisture and softens raw vegetables into crisp, seasoned tsukemono in 30 minutes to overnight.
Temperature & Measurement Conversions
5- Celsius to Fahrenheit Conversion(°C × 9/5) + 32 = °FConvert any Celsius temperature to Fahrenheit with one formula: (°C × 9/5) + 32.
- Hydration Percentage in Bread BakingHydration % = (Total Water g ÷ Total Flour g) × 100Hydration = (water weight ÷ flour weight) × 100; every 5% shift meaningfully changes how a dough handles and how the crumb opens.
- Key Culinary Temperature MilestonesReference chart — not a single ratioThe canonical temperature ladder every cook must know — from thread-stage sugar at 110 °C to hard-crack caramel at 154 °C and beyond.
- Volume to Weight Conversion (Metric and Imperial)Mass (g) = Volume (ml or cup fraction) × Bulk Density (g/ml)Weight is always more accurate than volume for dry ingredients — the same cup can vary by 30% depending on how it is filled.
- Volume to Weight Flour Conversion1 cup all-purpose flour = 120–155 g depending on methodA cup of all-purpose flour weighs anywhere from 120 g to 155 g depending entirely on how you fill it — which is why professional bakers always weigh.
Thai Ratios
4- Massaman Curry Paste (Dried Spice to Fresh Aromatics)1 : 3 — dried warm spices to fresh aromatic base, with 3–5 tbsp paste per 400 ml coconut milkMassaman paste carries dried warm spices at a 1:3 ratio to fresh aromatics — far heavier than any other Thai curry paste — reflecting its Persian-Malay heritage.
- Satay Marinade (Coconut Milk to Curry Powder to Turmeric)4 : 1 : 0.5 — coconut milk to curry powder to ground turmericA 4:1:0.5 ratio of coconut milk to curry powder to ground turmeric creates a fat-rich marinade that drives fat-soluble color and spice compounds deep into satay meat.
- Thai Curry Paste Base (Dried Chili to Fresh Aromatics)2 : 1 : 1 — dried chili to lemongrass-galangal to shallot-garlic, with 2–4 tbsp paste per 400 ml coconut milkA 2:1:1 ratio of dried chili to lemongrass-galangal to shallot-garlic forms the structural backbone of most Thai curry pastes.
- Thai Sweet Chili Sauce (Vinegar to Sugar Reduction)1 : 1.5 — white rice vinegar to white sugar (by volume), plus 10–15% chili and 5–8% garlic by volume of liquidA 1:1.5 vinegar-to-sugar ratio reduced to a glossy, balanced sweet-sour-spicy dipping sauce.