Category Archives: Ratios

Ratio Smart Phone App: Video Demo

At last, we've put together this basic video demonstration of Ratio: The Smart Phone Application (built by Will Turnage, designed by Leah McCombe) so that people can see what it does and how it works. I love the application because it's truly useful. If I'm making hamburgers or meatloaf, it will give me the amount of seasoning I need depending on how much meat I have. If I only want a few cookies, not two dozen, it will create the recipe for me. If I find I only have one egg, but still want to make a blueberry muffin, it calculates the amount based on one egg. If I want to whip up a last minute caramel sauce it tells me how. If I want to know even the basic proportions of a stock, it's there for me. It's also a great ounces-to-grams converter. This application will be of special value to anyone who works in a kitchen and to any and all culinary students. And you chefs, authors, and bloggers who develop your own recipes, this application provides the trunk from which a thousand variations branch off. I hope you'll have a look! This is version 1.0.1, with all bugs taken care of. Will and Leah are working on the Droid version now! Here are some comments and reviews about the application: Russ Parsons, in the LATimes Blog: "Michael Ruhlman wrote a really good book earlier this year called Ratio. Now he's gone out and turned it into an even better iPhone application. ... And though [his] approach may seem a little mechanistic in a cookbook (what if you happen to want a cookie with a different texture than the one chosen?), it's sheer genius in an app, where the expectations are different. Think of 'Ratio, the App' as a combination culinary pocket calculator and aide-memoir." Chicagoist: "This application is so good it almost makes us regretting buying the book first. ... At $4.99, it's a steal." From the Village Voice Blog: "While Ruhlman's app enters an already crowded market for cooking-related iPhone applications, with its gee-whiz calculations, it has the potential to be one of the most useful. The home cooking world may finally have its own version of Turing Bombe, complete with pretty colors and custard icons." Click here to see go to its iTunes page. All comments and criticisms welcome.
Also posted in New Media | 59 Comments

Scottish Shortbread

Shortbread, photo by Donna Seventeen years ago, my friend Stephanie began a Burns' night celebration, in honor of her Scottish heritage, and we carry it on still, an occasion to gather a group, once all in Cleveland but now half dispersed.  We tour the highlands, as it were, and I address the haggis— "Fair fa your [...]
Also posted in Desserts, Recipes | 43 Comments

Creme Anglaise:
Cream or No Cream?

David Lebovitz's chocolate cake with milk-only creme Anglaise, photo by Donna “There’s no cream in anglaise sauce,” the beachcomber said.  He spoke with what sounded like genuine disdain. “What do you mean there’s no cream?” said I, waves lapping at my ankles, cold mojito in hand. “There’s no cream.” “How do you know?” The man paused as if this were [...]
Also posted in Desserts, Recipes | Tagged , , | Comments closed

Lemon-Tarragon Brine for Roasted Chicken

Herb-brined, roasted chicken, photo by Donna I normally don't brine chicken.  I roast a chicken about once a week and it's a step I just don't think about since salting the bird before I roast it works perfectly fine.  Also, I don't like the skin of a brined and roasted bird—it's too thin and dehydrated.  But [...]
Also posted in Chicken, Recipes | Tagged , | Comments closed

Excellent Cooked Eggnog Recipe
and Happy New Year!

Photo by Donna, cooked eggnog with meringue and nutmeg I'm so pleased with results of the cooked eggnog I wrote for the last post, I wanted to give an official tested recipe.  Don't misunderstand me.  I'm a fan of raw egg eggnog, as well as aged-for-two-years raw eggnog. I don't believe anyone should be afraid of [...]
Also posted in Eggs, Recipes | Comments closed