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I just finished reading Ruhlman's Twenty and I have to say that this is one of the best cookbooks that I have ever read. And yes, I did say read. Ruhlman is also known for his infamous Ratio book, which I think is must reading for anyone who really likes to bake and likes to understand what they are baking.
But why I suggest reading and owning Ruhlman's Twenty is that he explains a lot of the science behind why things are done in specific ways in the kitchen. For example, he explains why you shouldn't mix batter too much. He even explains brine. And he suggests an interesting way to cook bacon!
I have the book in epub, so I can easily just bring up the reader and search for words. But it's a great resource that helps us better understand why we do things in certain ways and what we can do to make things better... like mixing more or mixing less or even which salt works best and at what concentrations.
Ratio, if you haven't seen it, is all about the ratios used to cook certain items, for example, the ratio for choux pastry. Which allows you to look at replacing things like the flour to make it gluten-free or why and how it works.
But why I suggest reading and owning Ruhlman's Twenty is that he explains a lot of the science behind why things are done in specific ways in the kitchen. For example, he explains why you shouldn't mix batter too much. He even explains brine. And he suggests an interesting way to cook bacon!
I have the book in epub, so I can easily just bring up the reader and search for words. But it's a great resource that helps us better understand why we do things in certain ways and what we can do to make things better... like mixing more or mixing less or even which salt works best and at what concentrations.
Ratio, if you haven't seen it, is all about the ratios used to cook certain items, for example, the ratio for choux pastry. Which allows you to look at replacing things like the flour to make it gluten-free or why and how it works.