Taking a bit of a break with Ma in West Palm—Goodbye, Cleveland grays!—but wanted to keep up the culinary inspiration via Donna’s photos. Here a basic bread ratio of 5 parts flour to 3 parts water can be turned into pizza dough, flat bread, or even a braided loaf with kosher salt My Bread Baking App has more info or watch this video. Or have a look at these past bread posts: pretzels, multigrain bread, no knead bread, and challah. What is The Book of Schmaltz? Find out on Vimeo; then win a copy of the app from Edamam’s giveaway on Pinterest. © 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.
Posts Categorized: Ratios
When I was a boy, my father looked at me in the rearview mirror and asked why was I so quiet. I said, “I have nothing to say.” Sometimes I have something to say, and I get overheated. Right now, I have nothing to say. Unlike a daily newspaper that has to say something on schedule, has to lead with some story, I don’t. I’m a strong believer in not speaking generally (there’s too much noise as there is) but especially when I have nothing to say. (To be honest, I wouldn’t even be typing this except that I can’t stand Friday’s picture of Rose’s grenadine any longer.) I suggest that whenever you have nothing to say, you fry something in oil, such as green beans dipped in tempura batter, which was how we got Read On »
Making delicious agnolotti. Photo by Donna Turner Ruhlman. Saturday I was reminded of the efficiency of using ratios when I wanted to make a crepe and was so moved to post on the subject that I put up crappy photos of the actual crepe I ate while at my desk. Still with ratios on my mind, and given that my wife has abandoned me for NYC for a few days, I asked for some proper food photography using a ratio—here with pasta, so easy, so good, and the amazing, self-sealing ravioli, referred to at The French Laundry as agnolotti. In fact, agnolotti are three-tipped ravioli reminiscent of an Italian priest’s hat, but where Thomas learned about them, these here were referred to as agnolotti and so that was how Thomas would always refer to Read On »
I’m working on a book unrelated to ratios, but midday Saturday as my over-caffeinated stomach began to rumble, I thought about the Indian dal we’d had the night before, one of our staple meals. I’ve published the recipe in Ruhlman’s Twenty but keep meaning to publish it here because it takes about 10 minutes total prep time (an hour to simmer), and with some rice and pappadams is a great meal. The thing is we’d eaten all the rice, I didn’t feel like plain dal or heating oil for pappadams, and I happened to be writing about a specific dessert crepe. And there it was—I’ll make a couple of crepes. Where on earth, though, is there a recipe for one or two crepes? I needed only tap on my trusty Ratio app (which Will Turnage and I built, Read On »
In the same way you would never think to buy grocery store ground pork to make salami, why should you settle for grocery store ground beef—at least at times when you want to have a really great burger? I understand convenience, but I want to encourage people to grind their own meat. Read more below, in what is becoming an annual post Donna and I are on assignment in Italy and France. In the meantime, don’t forget that Salumi is coming out next month! —M.R. Originally posted on June 24, 2009 Hamburger Technique I published this post almost two years ago, at the end of summer—but a chance email thanking me for the technique dropped into my in-box today and I decided to put it up again at the start of grilling season. I’m not always real quick Read On »