I do have to point out, however that your bread formula more or less amounts to 2:1 flour to water by weight - a simple integer ratio. Not to mention that something like bread is not a great example, because (i) the amounts of salt and yeast are typically so tiny compared to the amounts of flour and water, (ii) the character of the bread can change dramatically with a relatively small percent change in hydration, and (iii) there really can be no "master recipe" for bread like there can be with a simple vinaigrette or flaky pie crust due the the fact that each kind of bread isdependent on a different kind of flour and a different percenty hydration (you'd have to give a different "ratio" for boules and loaf bread and ciabatta and so on.). but yes, I would suggest it's likely you are reading too much into the blurb. Maybe I'm just reading too much into the blurb. So, while it does indeed "reduce to integers," I don't think that it is particularly "simple." So my concern is that what it will turn into in a book like this is "2:1 dry:wet" which does not actually provide enough information to make bread, and is not a very useful formula to know. My go-to recipe for bread, reduced to integers, is: Having said that, I'm a bit worried about oversimplification - that biscuit dough up there gives me pause. I'm also supportive of anyone thinking about weight-based ratios. Ruhlman's last attempt at nailing the elements of cooking - aptly titled The Elements of Cooking - fell flat for me (you can read about why here) - but I've been a fan of his "Chef" books. I'm very intrigued to hear more about this book. Vinaigrette is 3 : 1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Biscuit dough is 3 : 1 : 2 - or 3 parts flour, 1 part fat, and 2 parts liquid. Ratios are the simple proportions of one ingredient to another.
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