Chefs use ratios to keep their dishes tasting the same every time. Here are some simple ways they do this:
Basic Ratios: Recipes often include basic ratios to keep flavors balanced. A common example is vinaigrette, which usually has about 3 parts oil to 1 part vinegar.
Scaling Ingredients: When chefs want to make more or less food, they keep the same ratio. If a recipe calls for 2 cups of flour and uses a 2:1 ratio for sugar, to make 4 cups of flour, they would use 2 cups of sugar too.
Batch Production: In busy kitchens, chefs often need to make a lot of food at once. If a recipe serves 10 people and they need to serve 50, they multiply each ingredient by 5.
Consistency Across Servings: Sticking to the same ratios helps keep the same texture and taste. For example, in a bread recipe, the ratio of flour to water might stay at 5:3 to make sure the dough is just right, no matter how much they're making.
Chefs use ratios to keep their dishes tasting the same every time. Here are some simple ways they do this:
Basic Ratios: Recipes often include basic ratios to keep flavors balanced. A common example is vinaigrette, which usually has about 3 parts oil to 1 part vinegar.
Scaling Ingredients: When chefs want to make more or less food, they keep the same ratio. If a recipe calls for 2 cups of flour and uses a 2:1 ratio for sugar, to make 4 cups of flour, they would use 2 cups of sugar too.
Batch Production: In busy kitchens, chefs often need to make a lot of food at once. If a recipe serves 10 people and they need to serve 50, they multiply each ingredient by 5.
Consistency Across Servings: Sticking to the same ratios helps keep the same texture and taste. For example, in a bread recipe, the ratio of flour to water might stay at 5:3 to make sure the dough is just right, no matter how much they're making.