pilaf and wild rice
what is the ratio for converted rice pilaf
2:1
what is the ratio for risotto
3:1
how many potatoes for one pound
1 pound
for one pound of pasta how much flour should you use
1 pound
what is the standard amount of cornstarch or arrowroot needed for a slurry
4 oz
what is the ratio for Carolina rice pilaf
1.5:1
what type of rice is used for risotto
arborio or carnaroli rice
how many egg yolks for one pound
2-3
for one pound of pasta how many eggs should you use
what is the ratio for vinegrette
3:1 oil:vinegar
what is the ratio for jasmine or basmati rice pilaf
1.5:1
what is the ratio for soft polenta
4:1
how much butter for one pound
1 oz
one pound pasta, one gallon water, one oz salt
for every gallon of water how many oz of acid do you add for white vegetable cookery
4 oz
what is the ratio for brown rice pilaf
2.5:1
what is the ratio for firm polenta
3:1
how much nutmeg for one pound
to taste
what is the egg poaching formula for one gallon
1 gallon water, 1 cup distilled white vinegar, 1 cup salt
what is the standard custard formula
6:1 eggs to milk
what is the ratio for wild rice
4:1
what consistency should risotto be cooked to
al onda
how should they be cooked
piped in a tower shape, coated in egg wash, and baked until slightly golden brown
what do you add when cooking green vegetables
salt
for fry batter, if using one cup of flour, what is the recipe
1 teaspoon baking powder, 1 egg, 12 oz beer, salt