"Conflict is the gadfly of thought. It stirs us to observation and memory. It instigates to invention. It shocks us out of sheeplike passivity, and sets us at noting and contriving. "
- John Dewey
Every recipe is built on a formula. A novice baker usually follows a recipe whereas a professional follows ratios. Professional always sticks to ratios to decide if the recipe will work. Variations are always a possibility or even substituting ingredients.But the basic components like flour, eggs, butter are always in a ratio that help to create the most elemental version. Here are the 11 ratios that will help you become professional.
1 part flour: 1 part egg: 1 part fat: 1 part sugar
2 parts flour: 2 parts liquid: 1 part eggs: 1/2-part fat
2 parts sugar: 1 part egg whites or 1 part sugar: 1 part egg yolks
Pate a Choux
1 part flour: 2-parts liquid: 2 parts eggs: 1 part fat
3 parts flour: 2 parts butter: 1 part water
2 parts flour: 2 parts liquid: 1 part egg
3 parts flour: 2 parts fat: 1 part sugar
2 parts eggs: 1 part liquid
3 parts flour: 2 parts liquid: 1 part fat
1/2-part flour: 1 part liquid: 1 part eggs
2 parts flour: 2 parts liquid: 1 part eggs: 1 part fat
So if you wish to master the art make sure you know your ratios correct.