All these templates can be found in adaptable-recipes page at Flavoreer.
These fundamental ratios help you confidently create dishes without following strict recipes. Measurements are by weight unless otherwise noted.
| Dish | Ratio | Notes |
|---|---|---|
| White Rice | 1:1.5 | 1 part rice to 1.5 parts water |
| Brown Rice | 1:2 | 1 part rice to 2 parts water |
| Quinoa | 1:2 | 1 part quinoa to 2 parts water |
| Polenta | 1:4 | 1 part cornmeal to 4 parts liquid |
| Risotto | 1:3 | 1 part arborio rice to 3 parts stock |
| Couscous | 1:1 | 1 part couscous to 1 part boiling water |
| Pasta | 1:6 | 1 part pasta to 6 parts water for cooking |
| Baked Good | Ratio | Notes |
|---|---|---|
| Basic Bread | 5:3 | 5 parts flour to 3 parts water |
| Pie Dough | 3:2:1 | 3 parts flour, 2 parts fat, 1 part water |
| Basic Cookies | 3:2:1 | 3 parts flour, 2 parts fat, 1 part sugar |
| Pound Cake | 1:1:1:1 | Equal parts flour, butter, sugar, eggs |
| Quick Bread | 2:2:1:1 | 2 parts flour, 2 parts liquid, 1 part egg, 1 part fat |
| Muffins | 2:2:1:1 | Same as quick bread |
| Pancakes | 2:2:1:½ | 2 parts flour, 2 parts liquid, 1 part egg, ½ part fat |
| Sauce | Ratio | Notes |
|---|---|---|
| Vinaigrette | 3:1 | 3 parts oil to 1 part acid (vinegar/lemon) |
| Roux | 1:1 | Equal parts flour and fat |
| Béchamel | 1:1:10 | 1 part flour, 1 part butter, 10 parts milk |
| Brine | 16:1 | 16 parts water to 1 part salt |
| Pesto | 2:2:½:½:¼ | 2 parts basil, 2 parts olive oil, ½ part nuts, ½ part cheese, ¼ part garlic |
| Mornay Sauce | 10:1:1:1 | 10 parts béchamel, 1 part grated cheese |
| Dish | Ratio | Notes |
|---|---|---|
| Meatballs/Meatloaf | 3:1:1 | 3 parts meat, 1 part breadcrumbs, 1 part liquid (eggs, milk) |
| Sausage | 3:1 | 3 parts meat to 1 part fat |
| Cured Meat | 20:1:0.25 | 20 parts meat, 1 part salt, 0.25 parts curing salt |
| Custard | 2:1 | 2 parts dairy to 1 part eggs |
| Quiche | 2:1:1 | 2 parts liquid, 1 part eggs, 1 part filling |
Pro Tip: Measuring ingredients by weight rather than volume provides more consistent results, especially in baking. A kitchen scale is a worthwhile investment.
Common oven temperature settings with Fahrenheit (°F), Celsius (°C), and gas mark equivalents.
| Description | Fahrenheit (°F) | Celsius (°C) | Gas Mark |
|---|---|---|---|
| Very Low | 225–250°F | 110–120°C | ¼ |
| Low | 275–300°F | 135–150°C | 1–2 |
| Moderately Low | 325–350°F | 165–180°C | 3–4 |
| Moderate | 375°F | 190°C | 5 |
| Moderately Hot | 400–425°F | 200–220°C | 6–7 |
| Hot | 450–475°F | 230–245°C | 8–9 |
| Very Hot | 500–550°F | 260–290°C | 10 |
Temperature Conversion Formulas:
Celsius to Fahrenheit: (°C × 9/5) + 32 = °F
Fahrenheit to Celsius: (°F − 32) × 5/9 = °C
Recommended temperatures for common baked goods.
| Item | Fahrenheit (°F) | Celsius (°C) |
|---|---|---|
| Yeast Breads | 350–400°F | 175–200°C |
| Quick Breads | 350–375°F | 175–190°C |
| Sourdough Bread | 425–450°F | 220–230°C |
| Puff Pastry | 400°F | 200°C |
| Croissants | 375°F | 190°C |
| Dinner Rolls | 375°F | 190°C |
| Focaccia | 425–450°F | 220–230°C |
| Item | Fahrenheit (°F) | Celsius (°C) |
|---|---|---|
| Cookies | 350–375°F | 175–190°C |
| Layer Cakes | 350°F | 175°C |
| Pound Cake | 325–350°F | 165–175°C |
| Muffins | 375–400°F | 190–200°C |
| Cupcakes | 350°F | 175°C |
| Cheesecake | 325°F | 160°C |
| Brownies | 350°F | 175°C |
| Item | Fahrenheit (°F) | Celsius (°C) |
|---|---|---|
| Fruit Pies | 425°F→350°F | 220°C→175°C |
| Custard Pies | 350°F | 175°C |
| Tart Shells (blind bake) | 375°F | 190°C |
| Quiche | 375°F | 190°C |
| Filled Tarts | 350°F | 175°C |
| Item | Fahrenheit (°F) | Celsius (°C) |
|---|---|---|
| Casseroles | 350°F | 175°C |
| Roast Chicken | 375–425°F | 190–220°C |
| Roasted Vegetables | 400–425°F | 200–220°C |
| Pizza | 450–500°F | 230–260°C |
| Lasagna | 375°F | 190°C |
Baking Tip: For fruit pies, start at a higher temperature (425°F/220°C) for about 15-20 minutes to set the crust, then reduce to 350°F/175°C to finish baking without burning.
All these templates can be found in adaptable-recipes page at Flavoreer.