Formulas For Chefs
Source of Recipe
Chef Gian Stagnaro
Roux Proportions for Thickening Sauces
Sauce Consistency Butter Flour Roux Liquid
Thin or light 6 oz 6 oz 12 oz 1 gallon
Medium 8 oz 8 oz 16 oz 1 gallon
Thick or heavy 12 oz 12 oz 24 oz 1 gallon
Measurements for butter and flour are weight measurements
--------------------------------------------------------------------------------
Stocks - (Chicken, Veal, and Beef)
For 1 gal of stock:
8# bones
1# mirepoix (8 oz onions, 4 oz carrots, 4 oz celery
6 quarts water
1 sachet (parsley stems, black peppercorns, bay leaf, garlic cloves, and thyme tied in cheesecloth)
For veal stock, add 8oz tomato product, preferably tomato paste
--------------------------------------------------------------------------------
Liaison
3 egg yolks per 8 oz heavy cream to thicken 24 oz liquid
--------------------------------------------------------------------------------
Gelatin
2 oz gelatin, any form, will thicken 1 gallon of liquid to Jello consistency
--------------------------------------------------------------------------------
Slurries - (Arrowroot, Cornstarch, or Rice Flour)
1 part starch to 2 parts cold liquid
--------------------------------------------------------------------------------
Rice to Liquid Ratios (volume measures)
Converted rice - 1.5 parts liquid to 1 part rice
Brown rice - 2 parts liquid to 1 part rice
Long grain white rice - 2 parts liquid to 1 part rice
Arborio rice - 3.5 parts liquid to 1 part rice
Wild Rice - 4 parts liquid to 1 part rice
Note - Pilaf is a METHOD of cooking rice, not an actual recipe
--------------------------------------------------------------------------------
Oil / Butter to Egg Yolk Ratio
When making hollandaise or mayonnaise, 1 egg yolk will bind 1 cup of oil or clarified butter
--------------------------------------------------------------------------------
Simple Vinaigrette
3 parts oil to 1 part acid
--------------------------------------------------------------------------------
Marzipan
Equal parts almond paste and confectioners sugar
--------------------------------------------------------------------------------
Gum Paste or Pastillage
1oz gelatin
8oz water
5# confectioners sugar
--------------------------------------------------------------------------------
Shelled Egg Weight
9 to 11 shelled eggs = 1# of whole eggs
15 to 17 shelled egg whites = 1# of egg whites
22 to 24 shelled egg yolks = 1# of egg yolks
--------------------------------------------------------------------------------
Reconstituting Dry Milk Powder
Liquid whole milk is 12.5% solids and 87.5% water. Liquid skim milk is 9%solids and 91% water. So:
To reconstitute whole milk powder into 1# (1pint) of liquid milk:
16(oz) X 12.5% = 2oz whole milk powder
16(oz) X 87.5% = 14oz water
Total = 16 oz whole milk
To reconstitute skim milk powder into 1# of liquid skim mik:
16(oz) X 9% = 1.44 oz skim milk powder
16(oz) X 91% = 14.56 oz water
Total = 16oz skim milk
--------------------------------------------------------------------------------
Yeast
60º - 70ºF Slow Reaction
80ºF Normal Reaction
90º - 100ºF Fast Reaction
138ºF Yeast dies
--------------------------------------------------------------------------------
Cake Formulas Conversion Table
Liquids
Water8oz = 1 cup
Milk 8.5oz = 1 cup
Cream 8.375oz = 1 cup
Sweetened Condensed Milk10.25oz = 1 cup
Flours and Fillers
Cake Flour (sifted)3.875oz = 1 cup
Bread Flour (sifted)4.25oz = 1 cup
Cornstarch (sifted)6.5oz = 1 cup
Cake crumbs3oz = 1 cup
Sugars
Granulated7oz = 1 cup
10X (confectioners)5oz = 1 cup
6X (sifted)4oz = 1 cup
4X4.5oz = 1 cup
Brown7oz = 1 cup
Leaveners
Baking Powder1/8 oz = 1 tsp
Baking Soda 1/6 oz = 1 tsp
Cream of Tartar1/8 oz = 1 tsp
Shortenings
Butter7 ¾ oz = 1 cup
Hydrogenated shortening6 ¾ oz = 1 cup
Syrups
Honey12oz = 1 cup
Molasses11oz = 1 cup
Eggs (Large only)
Whole (approximate)5 = 1 cup
Whites (approximately)8 = 1 cup
Yolks (approximately12 = 1 cup
|
Â
Â
Â
|
member logon
