What is a Ratio?
A ratio is defined by Merriam-Webster as “the relationship in quantity, amount, or size between two or more things”. Ratios are commonly used in math, science, and even baking. For example, in math, when adding two positive numbers, the sum will always be positive. In baking, cookie dough is commonly made using the 1-2-3 ratio, one part sugar, two parts fat, and three parts flour. Don’t worry, I’ll change the subject because I know you didn’t come here for a science lesson.
What is a Flavor Ratio?
Ratios should not be used in cooking. Cooking is an art, not a science! A Flavor Ratio is a combination of ingredients and cooking methods used to develop flavors. The best part? There are no rules! Of course, some ingredients taste better than others, and certain ones blend well, while others clash. It’s important to remember that a recipe is a guide, not a science. If you love garlic, by all means, use MORE garlic than the recipe calls for, I almost always do! Don’t like olives? Don’t use em! Using a recipe as a guide and your senses to cook will allow you to prepare delicious, flavorful food, every time!
My Thoughts on Recipes
“Recipes serve as a guide. They do NOT have to be followed exactly!” This was the advice and guidance I received from one of my instructors in culinary school. Let’s call him Chef Quack. For certain situations, this can be very good advice, and not so good in others.
I started working my first job in the restaurant industry not long after I started culinary school. I quickly realized (by quickly, I mean within a week) that Chef Quack in his infinite wisdom was, well, a QUACK! The advice he preached day in and day out would only apply to the restaurant industry if, and ONLY IF, you were a head chef developing a dish for the first time. I’m really trying to give him some credit here.
The point is, this advice is horrible for the restaurant industry because recipes need to be followed precisely in order to maintain consistency. When customers visit restaurants, they expect the chicken parm to taste the same today as it did last month, when they ordered the same dish.
However, for our purposes, this is great advice because we are cooking food the way we want, using flavor combinations that we enjoy!
When we look at a recipe, we can pick out the ingredients that we like, or we like a lot of. We can also pick out the ingredients that we do not like. Personally, I love garlic… most of the time, I’m going to put more garlic than what a recipe calls for. The same goes for cumin, cinnamon, and a few others.
The beauty of Flavor Ratios is that we blend flavor combinations according to OUR own preferences. All recipes you find on this site serve as a guide. Who am I to limit the amount of garlic you put in your food? That would be wrong, and honestly, it’d keep me awake at night knowing your dinner could’ve been better!
Every recipe that I write includes ingredient amounts and items that should be changed according to your preference.
I welcome you, in fact, I BEG you to change any ingredient marked with a * to your preference, because it’s you who are enjoying your flavorful creation, not me.
Check out the About or Features page to learn more about Flavor Ratios!