Text 11703, 92 rader
Skriven 2011-06-02 23:33:44 av bill swisher (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Re: tangential 422
==========================
hap newsom wrote:
> One year I was in three different schools
> during the same school year.

Hmmm...best I can recall it was only 2 for any one year and that would have
been
the first.  I started the 1st grade in Anchorage, AK and finished it in Dover,
DE.  Then we moved to HI, and had moved at least once while in Dover...so that
would be at least 5 and I was still in elementary school.  While in HI we lived
in 3 different places, moved to CA and lived in 2 places, moved to TX, moved to
CO, moved back to TX.  Lesssseee...that would be...11 different schools?

Here's a blip from the latest book I'm reading out of the library.  The
information is from pages ix and x.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: The Ratios
 Categories: Info, Basics, Ffbb
      Yield: 1 Info


  Doughs
  Bread = 5 parts flour : 3 parts water (plus yeast and salt)
  Pasta Dough = 3 parts flour : 2 parts egg
  Pie Dough = 3 parts flour : 2 parts fat : 1 part water
  Biscuit = 3 parts flour : 1 part fat : 2 parts liquid
  Cookie Dough = 1 part sugar : 2 parts fat : 3 parts flour
  Pate a Choux = 2 parts water : 1 part butter : 1 part flour : 2 parts egg

  Batters
  Pound Cake = 1 part butter : 1 part sugar : 1 part egg : 1 part flour
  Sponge Cake = 1 part egg : 1 part sugar : 1 part flour : 1 part butter
  Angel Food Cake = 3 parts egg white : 3 parts sugar : 1 part flour
  Quick Bread = 2 parts flour : 2 parts liquid : 1 part egg : 1 part butter
  Muffin = 2 parts flour : 2 parts liquid : 1 part egg : 1 part butter
  Fritter = 2 parts flour : 2 parts liquid : 1 part egg
  Pancake = 2 parts flour : 2 parts liquid : 1 part egg : 1/2 part butter
  Popover = 2 parts liquid : 1 part egg : 1 part flour
  Crepe = 1 part liquid : 1 part egg : 1/2 part flour

  Stocks and Sauces
  Stock = 3 parts water : 2 parts bones
  Consomme = 12 parts stock : 3 parts meat : 1 part mirepoix : 1 part egg white
  Roux = 3 parts flour : 2 parts fat
  Thickening Ratio = 10 parts liquid : 1 part roux
  Beurre Manie = 1 part flour : 1 part butter (by volume)
  Slurry = 1 part cornstarch : 1 part water (by volume)
  Thickening Rule = 1 tablespoon starch will thicken 1 cup liquid

  Farcir
  Sausage = 3 parts meat : 1 part fat
  Sausage Seasoning = 60 parts meat/fat : 1 part salt
  Mousseline = 8 parts meat : 4 parts cream : 1 part egg
  Brine= 20 parts water : 1 part salt

  Fat Based Sauces
  Mayonnaise = 20 parts oil : 1 part liquid (plus yolk)
  Vinaigrette = 3 parts oil : 1 part vinegar
  Hollandaise = 5 parts butter : 1 part yolk : 1 part liquid

  Custards
  Free-Standing Custard = 2 parts liquid : 1 part egg
  Creme Anglaise = 4 parts milk/cream : 1 part yolk : 1 part sugar
  Chocolate Sauce = 1 part chocolate : 1 part cream
  Caramel Sauce = 1 part sugar : 1 part cream

  "parts" are in weight units, be it grams or ounces or tons (my
  humor, he warns against commercial scaling unless you know what
  you're doing). Unless otherwise noted.
  "Flour" means all-purpose flour.  "Salt" means coarse kosher salt.
  "Eggs" means large eggs.  "Butter" can mean salted or sweet,
  whichever is your preference.

  :     Ratio
  :     The simple codes behind the craft of everyday cooking
  :     2009
  :
  :     Michael Ruhlman
  :
  :     Scribner
  :     ISBN-13:  978-4165-6611-3
  :     ISBN-10:  1-4165-6611-2

MMMMM

-- 
Fourth Law of Revision:
 It is usually impractical to worry beforehand about
interferences -- if you have none, someone will make one for you.
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