Comments on: WINCE! Ratio Errata

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

nope, jared, it’s correct. It’s simmered once which will kill any bacteria, then simmered again before being cooled. only issue is flavor. if it sits on your stove top for a week it will taste bad.

By: Jered

Jered — Tue, 30 Nov 1999 06:00:00 +0000

I stand corrected. Thank you for your timely response.

By: Gabriela

Gabriela — Tue, 30 Nov 1999 06:00:00 +0000

Michael! Thank you so much for the book. I’ve just finished it.
I live in Buenos Aires (Argentina) and found its review at http://www.simplyrecipes.com. A friend who went to NY bought it for me.
It really “frees” you in the kitchen. Ratio and The Flavor Bible is all you need!

By: Jered

Jered — Tue, 30 Nov 1999 06:00:00 +0000

I don’t know if this has been corrected in more current printings but I have some concerns with the instructions for “Everyday Chicken Stock”. On page 94 you mention starting stock one evening and then, “turn it off…and let it cool on the stovetop uncovered until I’m ready to finish it the following evening.” That seems like a recipe for some serious gasto-intestinal distress.

By: April

April — Tue, 30 Nov 1999 06:00:00 +0000

I love, love, love your book– errors and all!

By: Liz

Liz — Tue, 30 Nov 1999 06:00:00 +0000

MIchael,
Delightful book with tempting recipes. Living in Switzerland I cannot buy vegetable shortening. Can I substitute butter in the recipe for Rip’s Spice Cookies?

By: other side of the river

other side of the river — Tue, 30 Nov 1999 06:00:00 +0000

FYI, found a discrepancy between the book and the pdf in biscuit dough. The book says 1 t baking powder per 4 oz flour; the pdf calls for 1 t per 5 oz flour.

By: Chris

Chris — Tue, 30 Nov 1999 06:00:00 +0000

On page 155 (first edition) the garlic-sage brine variation says to use a “large bunch of thyme” but does not mention sage at all. I’m guessing it should be a “large bunch of sage” instead?

By: Chris

Chris — Tue, 30 Nov 1999 06:00:00 +0000

On page 114 (first edition) it states the section on cream soups is on page 115 when it is actually on page 116

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Michael ratio is much on my mind when I think cooking.
When industry food designers speak “hitting the three points of the compass” Sugar fat and Salt …. do you know or can speculate on what that kicked up ratio might be??

ref David Kesslers new book.

I know its.. but I keep wondering what these industry food designers are truly aiming at? Is it a ratio? an experience? I know they are trying to hit the “bliss point” again from the book…and if they overshoot the mark then the food is not as appealing or succesful in the market. Do you realize how big this topic is?

By: Osvaldo

Osvaldo — Tue, 30 Nov 1999 06:00:00 +0000

Hi Michael, you may want to check http://www.mangopowergirl.com/
Oz

By: JC_WSeattle

JC_WSeattle — Tue, 30 Nov 1999 06:00:00 +0000

I’m really enjoying the book. I’m not 100% sure this is a mistake but on page 7 of the first edition the first line should read 2-1/4 teaspoons not ounces. I hope this is helpful.

By: S. Woody

S. Woody — Tue, 30 Nov 1999 06:00:00 +0000

So, like an idiot, I didn’t catch the earlier correction about page 74.

However, taking a look over on page 17, for the pasta dough, there’s the sentence “To ensure the dough reaches the full width of the roller, I cut the following dough into 4 or 5 1/4-pound pieces…”

Pounds? Shouldn’t that be “4 of 5 1/4-ounce pieces”?

I wouldn’t be spotting these things if I weren’t actually using the book. I haven’t had this much fun in the kitchen in some time. And that mate of mine loved the homemade fettucine dressed with butter and Parm – a genuine Fettucine d’Alfredo.

My scheme where I keep whatever cookbook I’m reading stashed next to my register at the market paid off today, too. A customer spotted my copy of Ratio, asked me about it as I was ringing up her purchases, and after I let her look through it, wrote the title down on her reciept as a reminder. I love when that happens.)

By: other side of the river

other side of the river — Tue, 30 Nov 1999 06:00:00 +0000

The errata for cookies and roux made me laugh because I noticed the first one (while making a bourbon-pecan riff on the cookies) and cooked right through the second on the way to cream of asparagus soup (awesome!) … because I already had the roux part down and so skipped reading the details for it in the full recipe.

By: S. Woody

S. Woody — Tue, 30 Nov 1999 06:00:00 +0000

FOUND ONE!

Page 74, Basic Fritter Batter – after, in most of the book, you tell us that four (4) ounces of flour equals about a cup, all of a sudden (in this recipe) four ounces is “about 1/4 cup.” I like my fritters light, but this didn’t compute.

By: kellymo

kellymo — Tue, 30 Nov 1999 06:00:00 +0000

There will be another sale shortly – my mother’s made off with my copy and I’m starting to think I may not see it again. She’s the most talented and creative cook I know (used to make a living at it too when she was head of dietetics at a hospital down here in SW Ohio), and you have her trying things she’s not done before. The whole clan goes to the beach in 2 weeks – she’s already got my daughter & her friend enlisted to make fresh pasta with her.

By: Tom

Tom — Tue, 30 Nov 1999 06:00:00 +0000

This erratum isn’t from the new book (which I’m looking forward to reading!), but from your rhubarb pie post (whose comments section appears to be closed).

I was making the pie when I came to this odd sentence:

“Divide in two for each half into a disc and refrigerate for about twenty minutes or up to a day.”

The rest of the recipe seems to proceed as though there were only a single large disc of pie dough….

Anyway, I ended up dividing the dough, and the pie turned out really well. I especially appreciated having so much dough to work with, since when I roll out my pie crusts they sometimes fall apart at the edges, this extra margin of error helped me cover the pie dish with room to spare.

By: Dick Black

Dick Black — Tue, 30 Nov 1999 06:00:00 +0000

I think you should be commended on writing this book as you seem genuinely interested in teaching and encouraging people to learn. I also appreciate your honesty when discussing schloss and the need to make some in order to keep this blog alive.

I get so discouraged when I go into a book store and head to the food section and see just about any Tom Dick or Harry has put out a “cookbook”. I know most of then will be useless to me and I think it is a shame the market has become so saturated.

So for that reason, i look forward to your recent effort and will pick one up soon.

By: Lissa

Lissa — Tue, 30 Nov 1999 06:00:00 +0000

Speaking of getting the word out, I tracked back to your book from another blog – and he’s done a great thing making sure your book is known. Thought you might want to look for yourself, if you have not already. http://www.thisisreverb.com/2009/05/back-to-reality-contest.html#comments
Thanks so much for such a wonderful kitchen resource!

By: WilliamB

WilliamB — Tue, 30 Nov 1999 06:00:00 +0000

Michael, the author of the Smithsonian food blog tried a bread. It failed. She also had a question about amounts. You might want to pop over and see if you could help.

http://blogs.smithsonianmag.com/food/2009/05/19/ratio-based-bread-baking/#comments