Tag Archives: ratio

Bake Your Own 5:3 Bread

By Michael Ruhlman | Published: March 27, 2013

Bread basics on the rise and ready to go. Photo by Donna Turner Ruhlman.

Bread basics on the rise and ready to go. Photo by Donna Turner Ruhlman.

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 Click to Continue Reading

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Posted in Bread, Bread App, Ratios | Also tagged , , , , | 18 Comments

I Have Nothing to Say

By Michael Ruhlman | Published: February 18, 2013

Green bean tempura/photo by Donna Turner Ruhlman

Green bean tempura/Photo by Donna Turner Ruhlman

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 ...

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Posted in Appetizers, Ethnic Cuisine, Ratios | Also tagged , | 13 Comments

Pasta: “Agnolotti” (and the power of ratios)

By Michael Ruhlman | Published: February 13, 2013

 

Making delicious agnolotti. Photo by Donna Turner Ruhlman
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 ...

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Posted in Eggs, Pasta, Ratios, Recipes | Also tagged , , | 19 Comments

Snickerdoodle: The Perfect Cookie (Almost Always)

By Michael Ruhlman | Published: May 24, 2012

Snickerdoodles/photo by Donna Turner Ruhlman

Dear Mr. Ruhlman, the email read.  It was the very first one waiting for me this morning. And glancing quickly down and seeing a single word, my stomach turned. I have been a fan since Ratio, the writer continued. It is my first stop on the cookbook train. I got Ruhlman's Twenty for a gift and was over the moon, have read it cover to cover. And what's more I have tried several of the recipes with success. But seriously, the Snickerdoodles? One of the best cookies of all time and got my kids all worked up into a lather to make some tonight . . . but I have to say, yuck. Sugar bomb! We doubled the recipe because you can never have enough Snickerdoodles . . . 3 cups of sugar to ...

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Posted in baking, Books, Desserts, New Media, Recipes | Also tagged , , | Comments closed

Salted Caramel

By Emilia | Published: March 26, 2012

Salt on Caramel = Heaven/Photo by Donna Turner Ruhlman

Originally posted on June 29, 2011 Been so busy recently have scarcely had time to post.  Just got back from taking James to camp :(  My chief videographer and dessert innovator. I was in Boston talking salt on Simply Ming.  I was in NYC working on confections with Bouchon Bakery head chef Sebastien Rouxel and putting together a pitch for a chef drama with some friends.  I came home to find agreat new ice cream book from Ohio's own Jeni Britton Bauer!  Salt, sweets, ice cream, and an unused photo donna shot for the new book due out in fall: salted-caramel! Of course.  Caramel is one of those awesome no brainer dessert sauces that more people ought to do at home.  Takes 10 minutes tops, uses inexpensive ingredients, ...

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Posted in Books, Desserts, Ratios, Recipes, sauce | Also tagged , | Comments closed

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