'Ratio' on Serious Eats

Video: Michael Ruhlman's Updated 'Ratio' iPhone App

We mentioned Michael Ruhlman's Ratio iPhone app back in December, but it looks like Ruhlman just released an updated version, available in the iTunes Store for $4.99 (he says they're working on a Droid version). The application includes 32 critical ratios and will calculate the amount of each ingredient you need based on what you already have or want to make. It also includes basic recipes and variations and allows you to save your own recipes and notes. More

Michael Ruhlman's 'Ratio' iPhone App Now Available

The iPhone app based on author Michael Ruhlman's book Ratio is now available in the Apple App Store. I've downloaded it and messed around with it. It's a pretty handsome and very well thought-out lil' app. I think I'm going to put it to the test tonight in preparing cookies for our office cookie swap tomorrow.... More

Michael Ruhlman's 'Ratio' Becomes an Apple iPhone App

Michael Ruhlman's Ratio is coming to the iPhone in the form of an app due out as soon as the Apple App Store can test and approve it. What it comprises: "The 32 critical ratios that form the backbone of the culinary arts, with instructions: doughs, batters, meat preparations, custards, sauces," along with an ingredient calculator, an ounces-to-grams converter, and, this being an iPhone, "ways to share your cooking on Twitter and Facebook." Ruhlman's site doesn't indicate a price, but he's mentioned on Twitter that he thinks "$4.99 is appropriate." [via Eat Me Daily]... More

Michael Ruhlman's New Book: 'Ratio'

Food writer Michael Ruhlman's new book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking looks intriguing—and immensely useful. Instead of rote recipes, he teaches the reader to use ratios in cooking. From his blog post talking about the book: When you are dependent on recipes, you are a factory worker on the assembly line; when you possess ratios and basic technique, you own the company. With ratios (1:2:3 makes a basic cookie dough using 1 part sugar, 2 fat, 3 flour), you need only remember the proportion of ingredients, and from there you can improvise. You're freed from books, recipe cards, or print-outs. Or, as Ruhlman says about the 5:3 bread dough ratio (flour-to-water), "With this bread dough... More

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