Cooking with Ratios
When cooking, sometimes its very useful to know the ratios for what you’re making. For example, when making a crumble topping, you might make it once and then realise that you would enjoy it more if there was more of the topping. The ratio makes it easy to scale the recipe off of one ingredient, for example, adding an extra 100g of flour. Using the Crumble ratio below, you would then know that you need to add an additional 50g of butter and 30g of sugar!
My plan for this post is to keep coming back and updating it so that it represents the full list of ratios I use when cooking.
White sauce (bechamel)
10
Milk (ml)
:
1
Butter (g)
:
1
Flour (g)
This ratio works well when making a cheese sauce. Once the bechamel has reached the desired consistency, just add grated cheese to taste!
Examples:
- Cheese sauce to go with a roast for 4 people: 200ml milk
- Cheese sauce for a Mac and cheese: 500ml milk
Crumble
10
Flour (g)
:
5
Butter (g)
:
3
Sugar (g)
Using this ratio makes it really easy to dial in exactly the right amount of crumble topping for your personal preference.