Posts Tagged ‘ratio’

Review of Ratio

Monday, February 7th, 2011
Ratio

Ratio

Review of Ratio

I checked out Ratio, by Michael Ruhlman, from the library last year.  After reading the book cover to cover I quickly went out and bought it.   It’s a great reference book.  It gives and explains how to use common ingredient ratios for baking and cooking, including ratios for doughs, batters, stocks, meats, sauces, and custards.
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Lemon Shortbread Cookies

Saturday, February 5th, 2011
Lemon Shortbread Cookies

Lemon Shortbread Cookies

Adapted from Ratio by Michael Ruhlman

This cookie is based on the basic 1-2-3 Cookie Dough ratio – 1 part sugar, 2 parts butter, 3 parts flour.  (Read more about cooking ratios here, Ratio by Michael Ruhlman). Any type of cookie can be created based on this common ratio.  I was going to add poppy seeds, but was out.  (Ah well, next time).  If you take out the vanilla, lemon zest, and salt, you have a plain shortbread cookie.  You can vary this recipe by adding in poppy seeds, rolling the cookie in ground nuts, changing out the flavoring extract, using some brown sugar in place of granulated sugar, etc.  This basic ratio will always give a shortbread cookie though.
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