Help
RSS
API
Feed
Maltego
Contact
Domain > ratiorecipes.com
×
More information on this domain is in
AlienVault OTX
Is this malicious?
Yes
No
DNS Resolutions
Date
IP Address
2024-04-15
54.192.137.21
(
ClassC
)
2025-08-04
3.175.34.5
(
ClassC
)
Port 80
HTTP/1.1 301 Moved PermanentlyServer: CloudFrontDate: Mon, 04 Aug 2025 14:19:44 GMTContent-Type: text/htmlContent-Length: 167Connection: keep-aliveLocation: https://ratiorecipes.com/X-Cache: Redirect from cloudfrontVia: 1.1 188e4222daf42f54b9492a395b60fb00.cloudfront.net (CloudFront)X-Amz-Cf-Pop: HIO52-P3X-Amz-Cf-Id: rAYaxt3OQ5bMK8X795txWDxy7qawJK_3riI6DgYBkloPmDj33NWCNACache-Control: no-cache html>head>title>301 Moved Permanently/title>/head>body>center>h1>301 Moved Permanently/h1>/center>hr>center>CloudFront/center>/body>/html>
Port 443
HTTP/1.1 200 OKContent-Type: text/htmlContent-Length: 180271Connection: keep-aliveDate: Mon, 04 Aug 2025 14:19:45 GMTLast-Modified: Sat, 11 Jan 2025 22:07:38 GMTETag: 3272be0237e0a3af2c17a7534f5b6696x-amz-server-side-encryption: AES256Accept-Ranges: bytesServer: AmazonS3X-Cache: Miss from cloudfrontVia: 1.1 6b0264d1694ae38286bac63d55b3986a.cloudfront.net (CloudFront)X-Amz-Cf-Pop: HIO52-P3X-Amz-Cf-Id: ig6OfiTFeUqs34K7uIbMLja8pcyGzXKg3SsKZ2CCkL2p2e0rJXaatACache-Control: no-cache !DOCTYPE html>html langen>head> script>(function(w,d,s,l,i){wlwl||;wl.push({gtm.start: new Date().getTime(),event:gtm.js});var fd.getElementsByTagName(s)0, jd.createElement(s),dll!dataLayer?&l+l:;j.asynctrue;j.src https://www.googletagmanager.com/gtm.js?id+i+dl;f.parentNode.insertBefore(j,f); })(window,document,script,dataLayer,GTM-KJQWFGV);/script> !-- Google tag (gtag.js) -->script async srchttps://www.googletagmanager.com/gtag/js?idG-CCWP4XXQ3L>/script>script> window.dataLayer window.dataLayer || ; function gtag(){dataLayer.push(arguments);} gtag(js, new Date()); gtag(config, G-CCWP4XXQ3L);/script> meta charsetUTF-8> meta http-equivX-UA-Compatible contentIEEdge> meta nameviewport contentwidthdevice-width, initial-scale1.0> link relpreconnect hrefhttps://fonts.googleapis.com> link relpreconnect hrefhttps://fonts.gstatic.com crossorigin> link hrefhttps://fonts.googleapis.com/css2?familyInter:wght@100;300;400;600&displayswap relstylesheet> link hrefstyle.css relstylesheet> script defer srcjs/script.js>/script> script defer srcjs/modal.js>/script> script srcjs/bread.js async>/script> script srcjs/brine.js async>/script> script srcjs/cookies.js async>/script> script srcjs/noodles.js async>/script> script srcjs/pizza.js async>/script> script srcjs/sauce.js async>/script> script srcjs/sausage.js async>/script> script srcjs/tortillas.js async>/script> script srchttps://kit.fontawesome.com/23c4cc5513.js crossoriginanonymous>/script> title>Ratio Recipes/title> !--favicon--> link relapple-touch-icon sizes180x180 hrefimg/fav/apple-touch-icon.png> link relicon typeimage/png sizes32x32 hrefimg/fav/favicon-32x32.png> link relicon typeimage/png sizes16x16 hrefimg/fav/favicon-16x16.png> link relmanifest hrefimg/fav/site.webmanifest> link relmask-icon hrefimg/fav/safari-pinned-tab.svg color#5bbad5> meta namemsapplication-TileColor content#da532c> meta nametheme-color content#ffffff> meta namedescription contentCooking with ratios is a simple method for achieving scalable, repeatable results from predictable ingredients and well-tested recipes.>/head>body> !-- Google Tag Manager (noscript) --> noscript>iframe srchttps://www.googletagmanager.com/ns.html?idGTM-KJQWFGV height0 width0 styledisplay:none;visibility:hidden>/iframe>/noscript> !-- End Google Tag Manager (noscript) --> header classheader> !--hamburger--> button classmenu-icon-btn data-menu-icon-btn>svg idhamburger aria-labelMain Menu Hamburger viewBox0 0 24 24 preserveAspectRatioxMidYMid meet focusablefalse classmenu-icon>g >path idhamburger dM21,6H3V5h18V6z M21,11H3v1h18V11z M21,17H3v1h18V17z >/path>/g>/svg>/button> !--site logo--> div classlogo-line>Ratio Recipesspan classlogo-tag>: Delicious & Repeatable/span>/div> /header> div classcontainer> aside classsidebar data-sidebar> div classtop-sidebar> a href# classlogo>img srcimg/scale.jpg altlogo>/a> div classhidden-sidebar headline1>Ratio Recipes/div> div classhidden-sidebar headline2>Delicious & Repeatable/div> /div> div classmiddle-sidebar> ul classsidebar-list> !--home--> li classsidebar-list-item active data-menu-target#home-div> button idmenu_home titleHome classsidebar-button> svg idmenu_home_icon classsidebar-icon viewBox0 0 24 24 preserveAspectRatioxMidYMid meet focusablefalse>g>path dM12,4.33l7,6.12V20H15V14H9v6H5V10.45l7-6.12M12,3,4,10V21h6V15h4v6h6V10L12,3Z>/path>/g>/svg> div idmenu_home_label classhidden-sidebar>Home/div> /button> /li> !--bread--> li classsidebar-list-item data-menu-target#bread-div> button idmenu_bread titleBread classsidebar-button> svg idmenu_bread_icon classsidebar-icon viewBox0 0 512.001 512.001> g> g> path dM511.962,188.33c-0.287-7.824-2.696-15.404-6.973-21.936c-5.658-9.572-17.352-23.085-40.996-33.471 c-22.644-9.947-51.529-14.99-85.852-14.99H133.859c-34.324,0-63.209,5.044-85.852,14.99c-23.644,10.387-35.338,23.9-40.996,33.471 c-4.276,6.532-6.686,14.112-6.97,21.874C0.015,188.827,0,189.377,0,189.921c0,17.958,11.307,34.166,28.147,40.366 c1.978,0.779,3.982,1.388,6.002,1.824v161.958h41.24v-15.205H49.352V217.721H41.75c-2.69,0-5.412-0.539-8.09-1.604l-0.197-0.074 c-10.921-3.992-18.259-14.489-18.259-26.123c0-0.32,0.01-0.645,0.027-1.035c0.187-5.101,1.768-10.037,4.574-14.277l0.218-0.35 c7.251-12.364,32.858-41.122,113.835-41.122c80.978,0,106.583,28.758,113.834,41.122l0.218,0.35 c2.806,4.24,4.387,9.177,4.576,14.338c0.015,0.328,0.025,0.654,0.025,0.973c0,3.635-0.717,7.159-2.035,10.41 c-2.901,7.149-8.715,12.969-16.223,15.711l-0.098,0.037l-0.098,0.038c-2.008,0.798-4.042,1.3-6.068,1.502 c-0.675,0.067-1.35,0.101-2.022,0.101h-7.602v161.144H96.519v15.205h121.844h15.205h244.285V232.11 c2.02-0.436,4.024-1.043,6.001-1.824c16.84-6.199,28.148-22.409,28.148-40.366C512,189.377,511.985,188.827,511.962,188.33z M478.537,216.042l-0.199,0.076c-2.677,1.063-5.399,1.603-8.088,1.603h-7.602h-93.552v15.205h93.552v145.939h-229.08V232.11 c2.019-0.436,4.023-1.043,6-1.823c16.841-6.199,28.148-22.409,28.148-40.367c0-0.543-0.015-1.094-0.037-1.59 c-0.043-1.167-0.148-2.325-0.284-3.48c-0.435-3.68-1.327-7.28-2.678-10.709c-1.065-2.702-2.406-5.298-4.01-7.748 c-0.699-1.184-1.493-2.429-2.389-3.721c-0.003-0.004-0.005-0.008-0.008-0.012c-0.163-0.235-0.334-0.474-0.505-0.713 c-0.066-0.093-0.13-0.186-0.197-0.278c-0.146-0.202-0.298-0.405-0.449-0.61c-0.097-0.131-0.191-0.26-0.29-0.392 c-0.146-0.194-0.298-0.39-0.448-0.585c-0.111-0.144-0.218-0.287-0.331-0.433c-0.141-0.179-0.289-0.361-0.433-0.542 c-0.131-0.163-0.257-0.326-0.392-0.491c-0.144-0.176-0.294-0.355-0.442-0.532c-0.141-0.169-0.279-0.338-0.423-0.508 c-0.151-0.178-0.309-0.359-0.464-0.537c-0.149-0.173-0.295-0.346-0.448-0.519c-0.147-0.166-0.3-0.334-0.451-0.503 c-0.169-0.189-0.336-0.376-0.51-0.567c-0.145-0.158-0.297-0.318-0.445-0.477c-0.186-0.198-0.368-0.396-0.558-0.596 c-0.154-0.161-0.315-0.323-0.471-0.486c-0.193-0.199-0.382-0.397-0.58-0.596c-0.162-0.162-0.33-0.325-0.495-0.489 c-0.202-0.2-0.401-0.399-0.608-0.599c-0.163-0.159-0.334-0.318-0.501-0.477c-0.216-0.206-0.43-0.411-0.652-0.616 c-0.172-0.16-0.351-0.321-0.527-0.482c-0.223-0.204-0.445-0.407-0.673-0.613c-0.185-0.164-0.377-0.33-0.566-0.495 c-0.229-0.202-0.455-0.401-0.689-0.603c-0.195-0.167-0.396-0.335-0.594-0.502c-0.236-0.199-0.47-0.397-0.712-0.597 c-0.208-0.171-0.423-0.342-0.633-0.512c-0.242-0.196-0.482-0.391-0.728-0.586c-0.217-0.172-0.441-0.343-0.662-0.515 c-0.251-0.195-0.501-0.39-0.757-0.584c-0.225-0.171-0.457-0.342-0.686-0.513c-0.261-0.194-0.52-0.388-0.787-0.582 c-0.237-0.173-0.484-0.346-0.725-0.519c-0.268-0.191-0.532-0.381-0.805-0.572c-0.249-0.173-0.506-0.347-0.759-0.52 c-0.277-0.19-0.549-0.377-0.831-0.567c-0.263-0.175-0.533-0.35-0.8-0.525c-0.281-0.183-0.559-0.367-0.845-0.55 c-0.28-0.179-0.568-0.358-0.851-0.535c-0.285-0.179-0.569-0.357-0.859-0.535c-0.291-0.178-0.59-0.357-0.886-0.533 c-0.294-0.176-0.586-0.353-0.885-0.527c-0.306-0.18-0.619-0.358-0.93-0.535c-0.3-0.172-0.598-0.346-0.904-0.516 c-0.317-0.178-0.642-0.355-0.965-0.53c-0.31-0.17-0.619-0.342-0.935-0.511c-0.331-0.177-0.671-0.354-1.009-0.529 c-0.316-0.165-0.63-0.331-0.952-0.496c-0.347-0.176-0.7-0.352-1.053-0.527c-0.324-0.161-0.648-0.324-0.978-0.487 c-0.36-0.174-0.727-0.348-1.092-0.521c-0.333-0.159-0.665-0.318-1.003-0.475c-0.375-0.174-0.758-0.347-1.139-0.519 c-0.268-0.121-0.529-0.243-0.8-0.364h157.947c80.977,0,106.583,28.758,113.835,41.122l0.218,0.35 c2.806,4.24,4.387,9.177,4.576,14.338c0.015,0.328,0.025,0.654,0.025,0.973C496.795,201.554,489.458,212.052,478.537,216.042z/>/g>/g>g>g>rect x301.478 y217.721 width46.485 height15.205/>/g>/g>g>g>path dM133.859,149.629v15.205c69.559,0,84.964,22.854,86.493,25.46l13.117-7.69 C228.933,174.868,208.349,149.629,133.859,149.629z/>/g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g> /svg> div idmenu_bread_label classhidden-sidebar>Bread/div> /button> /li> !--brine--> li classsidebar-list-item data-menu-target#brine-div> button idmenu_brine titleBrine classsidebar-button> svg idmenu_brine_icon classsidebar-icon viewBox0 0 512 512> g> g> path dM104.52,138.79c-28.818,0-52.259,23.442-52.259,52.259c0,26.355,40.811,78.032,45.463,83.837 c1.654,2.063,4.155,3.262,6.796,3.262s5.142-1.199,6.796-3.262c4.653-5.805,45.463-57.482,45.463-83.837 C156.78,162.232,133.338,138.79,104.52,138.79z M104.52,255.205c-15.608-20.839-34.84-50.882-34.84-64.155 c0-19.21,15.629-34.84,34.84-34.84s34.84,15.629,34.84,34.84C139.36,204.306,120.124,234.357,104.52,255.205z/> /g> /g> g> g> path dM252.589,77.821c-28.818,0-52.26,23.442-52.26,52.259c0,26.355,40.811,78.032,45.463,83.837 c1.654,2.063,4.155,3.262,6.796,3.262s5.142-1.199,6.796-3.262c4.653-5.805,45.463-57.482,45.463-83.837 C304.848,101.263,281.407,77.821,252.589,77.821z M252.589,194.235c-15.608-20.839-34.84-50.882-34.84-64.155 c0-19.21,15.629-34.84,34.84-34.84c19.21,0,34.84,15.629,34.84,34.84C287.429,143.337,268.193,173.388,252.589,194.235z/> /g> /g> g> g> path dM400.658,156.21c-28.818,0-52.259,23.442-52.259,52.26c0,26.355,40.811,78.032,45.463,83.837 c1.654,2.063,4.155,3.262,6.796,3.262c2.641,0,5.142-1.199,6.796-3.262c4.653-5.805,45.463-57.482,45.463-83.837 C452.917,179.652,429.475,156.21,400.658,156.21z M400.658,272.625c-15.608-20.839-34.84-50.882-34.84-64.155 c0-19.21,15.629-34.84,34.84-34.84c19.21,0,34.84,15.629,34.84,34.84C435.497,221.726,416.261,251.777,400.658,272.625z/> /g> /g> g> g> path dM505.972,356.964c-4.555-1.472-9.488,1.029-10.968,5.601c-10.505,32.416-40.479,54.194-74.587,54.194 c-32.071,0-60.591-19.198-72.66-48.908c-0.323-0.797-0.78-1.491-1.292-2.131c0.212-3.85-2.139-7.514-5.981-8.757 c-4.55-1.471-9.488,1.029-10.968,5.601c-10.505,32.415-40.479,54.194-74.587,54.194c-32.071,0-60.591-19.198-72.661-48.908 c-0.323-0.796-0.781-1.489-1.292-2.128c0.213-3.851-2.138-7.516-5.981-8.759c-4.563-1.471-9.488,1.029-10.968,5.601 c-10.505,32.415-40.479,54.194-74.587,54.194c-32.071,0-60.591-19.198-72.661-48.908c-1.808-4.449-6.868-6.605-11.347-4.789 c-4.457,1.807-6.6,6.89-4.789,11.347c14.749,36.307,49.606,59.77,88.796,59.77c34.682,0,65.856-18.442,82.749-47.458 c17.003,29.207,48.182,47.458,82.74,47.458c34.682,0,65.856-18.442,82.749-47.458c17.003,29.207,48.182,47.458,82.74,47.458 c41.683,0,78.317-26.623,91.156-66.247C513.057,363.356,510.548,358.444,505.972,356.964z/> /g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g> /svg> div idmenu_brine_label classhidden-sidebar>Brine & Broth/div> /button> /li> !--cookies--> li classsidebar-list-item data-menu-target#cookie-div> button idmenu_cookie classsidebar-button> svg idmenu_cookie_icon classsidebar-icon viewBox0 0 512 512> g> g> path dM500.983,181.442l-2.263-7.493l-7.567,2.007c-4.781,1.269-9.426,1.885-14.198,1.885 c-31.193,0-56.572-25.377-56.572-56.572c0-2.376,0.187-4.789,0.554-7.176l0.862-5.601l-4.967-2.727 c-6.478-3.558-12.204-8.5-17.017-14.688l-6.405-8.235l-6.389,8.248c-10.871,14.034-27.199,22.083-44.795,22.083 c-31.193,0-56.573-25.378-56.573-56.573c0-14.778,5.77-28.849,16.247-39.624L312.81,5.758l-15.458-2.427 C283.276,1.121,269.363,0,256.001,0c-141.159,0-256,114.841-256,256s114.841,256,256,256s256-114.841,255.998-256.002 C511.999,230.737,508.293,205.654,500.983,181.442z M256.001,495.805C123.773,495.805,16.197,388.229,16.197,256 S123.773,16.195,256.001,16.195c8.105,0,16.439,0.442,24.903,1.319c-7.449,11.641-11.444,25.112-11.444,39.086 c0,40.125,32.643,72.768,72.768,72.768c19.409,0,37.606-7.596,51.201-21.117c3.369,3.346,7.008,6.309,10.898,8.871 c-0.092,1.386-0.138,2.772-0.138,4.148c0,40.124,32.644,72.767,72.767,72.767c3.559,0,7.056-0.262,10.554-0.795 c5.506,20.474,8.294,41.549,8.294,62.756C495.806,388.228,388.229,495.805,256.001,495.805z/> /g> /g> g> g> path dM175.163,113.174c-25.266,0-45.821,20.555-45.821,45.821s20.555,45.821,45.821,45.821 c25.267,0,45.821-20.555,45.821-45.821S200.429,113.174,175.163,113.174z M175.163,188.619c-16.335,0-29.626-13.291-29.626-29.626 s13.29-29.626,29.626-29.626c16.336,0,29.626,13.291,29.626,29.626S191.498,188.619,175.163,188.619z/> /g> /g> g> g> path dM115.883,210.178c-19.322,0-35.044,15.721-35.044,35.044c0,19.322,15.721,35.044,35.044,35.044 c19.323,0,35.044-15.721,35.044-35.044C150.926,225.899,135.205,210.178,115.883,210.178z M115.883,264.07 c-10.393,0-18.848-8.455-18.848-18.848c0-10.393,8.455-18.848,18.848-18.848c10.393,0,18.848,8.455,18.848,18.848 C134.731,255.615,126.276,264.07,115.883,264.07z/> /g> /g> g> g> path dM385.341,296.404c-19.322,0-35.044,15.721-35.044,35.044s15.721,35.044,35.044,35.044 c19.323,0,35.044-15.721,35.044-35.044S404.663,296.404,385.341,296.404z M385.341,350.296c-10.393,0-18.848-8.455-18.848-18.848 c0-10.393,8.455-18.848,18.848-18.848s18.848,8.455,18.848,18.848C404.189,341.841,395.734,350.296,385.341,350.296z/> /g> /g> g> g> path dM309.894,361.075c-19.322,0-35.044,15.721-35.044,35.044c0,19.322,15.721,35.044,35.044,35.044 s35.044-15.721,35.044-35.044C344.938,376.796,329.216,361.075,309.894,361.075z M309.894,414.967 c-10.393,0-18.848-8.455-18.848-18.848c0-10.393,8.455-18.848,18.848-18.848c10.393,0,18.848,8.455,18.848,18.848 C328.742,406.512,320.287,414.967,309.894,414.967z/> /g> /g> g> g> path dM288.337,264.07c-19.322,0-35.044,15.721-35.044,35.044c0,19.322,15.721,35.044,35.044,35.044 c19.322,0,35.044-15.721,35.044-35.044C323.381,279.791,307.659,264.07,288.337,264.07z M288.337,317.962 c-10.393,0-18.848-8.455-18.848-18.848c0-10.393,8.455-18.848,18.848-18.848c10.393,0,18.848,8.455,18.848,18.848 C307.185,309.506,298.73,317.962,288.337,317.962z/> /g> /g> g> g> rect x304.507 y177.847 width21.557 height16.195/> /g> /g> g> g> rect x336.844 y210.173 width21.556 height16.195/> /g> /g> g> g> rect x347.62 y167.061 width21.557 height16.195/> /g> /g> g> g> rect x99.711 y371.858 width21.557 height16.195/> /g> /g> g> g> rect x121.272 y339.521 width21.557 height16.195/> /g> /g> g> g> rect x142.823 y371.858 width21.557 height16.195/> /g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g> /svg> div idmenu_cookie_label classhidden-sidebar>Cookies/div> /button> /li> !--noodles--> li classsidebar-list-item data-menu-target#noodles-div> button idmenu_noodles titleNoodles classsidebar-button> svg idmenu_noodles_icon classsidebar-icon viewBox0 0 512.001 512.001> g> g> path dM346.044,292.713c0.539-6.267,1.748-10.259,3.094-14.691c1.899-6.25,4.05-13.334,4.05-26.718 c0-13.383-2.151-20.466-4.05-26.716c-1.821-5.995-3.394-11.173-3.394-22.297c0-11.127,1.573-16.305,3.394-22.301 c1.899-6.252,4.05-13.336,4.05-26.721c0-13.384-2.151-20.468-4.05-26.719c-1.821-5.996-3.394-11.174-3.394-22.301h-15.205 c0,13.385,2.151,20.469,4.05,26.72c1.821,5.996,3.394,11.174,3.394,22.3s-1.573,16.306-3.394,22.303 c-1.899,6.25-4.05,13.335-4.05,26.719c0,13.383,2.151,20.466,4.05,26.716c1.821,5.995,3.394,11.174,3.394,22.297 c0,11.126-1.573,16.304-3.394,22.299c-1.501,4.944-3.157,10.423-3.785,19.113h-16.797c0.54-6.271,1.749-10.263,3.095-14.695 c1.899-6.25,4.05-13.334,4.05-26.718c0-13.383-2.151-20.466-4.05-26.716c-1.821-5.995-3.394-11.173-3.394-22.297 c0-11.127,1.573-16.305,3.394-22.301c1.899-6.252,4.05-13.336,4.05-26.721c0-13.384-2.151-20.468-4.05-26.719 c-1.821-5.996-3.394-11.174-3.394-22.301h-15.205c0,13.385,2.151,20.469,4.05,26.72c1.821,5.996,3.394,11.174,3.394,22.3 s-1.573,16.306-3.394,22.303c-1.899,6.25-4.05,13.335-4.05,26.719c0,13.383,2.151,20.466,4.05,26.716 c1.821,5.995,3.394,11.174,3.394,22.297c0,11.126-1.573,16.304-3.394,22.299c-1.501,4.944-3.157,10.423-3.785,19.113h-16.797 c0.54-6.271,1.749-10.263,3.095-14.695c1.899-6.25,4.05-13.334,4.05-26.718c0-13.383-2.151-20.466-4.05-26.716 c-1.821-5.995-3.394-11.173-3.394-22.297c0-11.127,1.573-16.305,3.394-22.301c1.899-6.252,4.05-13.336,4.05-26.721 c0-13.384-2.151-20.468-4.05-26.719c-1.821-5.996-3.394-11.174-3.394-22.301h-15.206c0,13.385,2.151,20.469,4.05,26.72 c1.821,5.996,3.394,11.174,3.394,22.3s-1.573,16.306-3.394,22.303c-1.899,6.25-4.05,13.335-4.05,26.719 c0,13.383,2.151,20.466,4.05,26.716c1.821,5.995,3.394,11.174,3.394,22.297c0,11.126-1.573,16.304-3.394,22.299 c-1.501,4.944-3.157,10.423-3.785,19.113h-16.797c0.539-6.271,1.748-10.263,3.094-14.695c1.898-6.25,4.049-13.334,4.049-26.718 c0-13.382-2.151-20.466-4.049-26.716c-1.821-5.995-3.393-11.172-3.393-22.297c0-11.127,1.572-16.305,3.393-22.302 c1.898-6.25,4.049-13.335,4.049-26.72c0-13.384-2.151-20.468-4.049-26.719c-1.821-5.997-3.393-11.175-3.393-22.302h-15.205 c0,13.384,2.151,20.469,4.049,26.719c1.821,5.997,3.393,11.175,3.393,22.301c0,11.126-1.572,16.306-3.393,22.303 c-1.898,6.25-4.049,13.335-4.049,26.719c0,13.382,2.151,20.466,4.049,26.716c1.821,5.995,3.393,11.172,3.393,22.297 c0,11.126-1.572,16.304-3.393,22.3c-1.501,4.943-3.157,10.422-3.784,19.112h-16.798c0.539-6.271,1.748-10.263,3.094-14.695 c1.898-6.25,4.05-13.334,4.05-26.718c0-13.382-2.152-20.466-4.05-26.716c-1.821-5.995-3.394-11.172-3.394-22.297 c0-11.127,1.572-16.305,3.394-22.302c1.899-6.25,4.05-13.335,4.05-26.72c0-13.384-2.151-20.468-4.05-26.719 c-1.821-5.997-3.394-11.175-3.394-22.302h-15.205c0,13.384,2.151,20.469,4.05,26.72c1.821,5.996,3.394,11.174,3.394,22.3 c0,11.126-1.572,16.306-3.394,22.303c-1.898,6.25-4.05,13.335-4.05,26.719c0,13.383,2.151,20.466,4.05,26.716 c1.821,5.995,3.394,11.174,3.394,22.297c0,11.126-1.572,16.304-3.394,22.299c-1.501,4.944-3.157,10.423-3.785,19.113h-16.797 c0.539-6.271,1.748-10.263,3.094-14.695c1.898-6.25,4.05-13.334,4.05-26.718c0-13.383-2.152-20.466-4.05-26.716 c-1.821-5.995-3.394-11.173-3.394-22.297c0-11.127,1.572-16.305,3.394-22.301c1.898-6.251,4.05-13.336,4.05-26.721 c0-13.384-2.152-20.468-4.05-26.719c-1.821-5.996-3.394-11.174-3.394-22.301h-15.205c0,13.385,2.152,20.469,4.05,26.72 c1.821,5.996,3.394,11.174,3.394,22.3c0,11.126-1.572,16.306-3.394,22.303c-1.899,6.25-4.05,13.335-4.05,26.719 c0,13.383,2.152,20.466,4.05,26.716c1.821,5.995,3.394,11.174,3.394,22.297c0,11.126-1.572,16.304-3.394,22.299 c-1.501,4.944-3.157,10.423-3.785,19.113h-16.797c0.539-6.271,1.748-10.263,3.094-14.695c1.898-6.25,4.05-13.334,4.05-26.718 c0-13.383-2.152-20.466-4.05-26.716c-1.821-5.995-3.394-11.173-3.394-22.297c0-11.126,1.572-16.305,3.394-22.301 c1.898-6.251,4.05-13.336,4.05-26.721c0-13.384-2.152-20.468-4.05-26.719c-1.821-5.997-3.394-11.176-3.394-22.303h-15.205 c0,13.385,2.152,20.47,4.05,26.721c1.821,5.996,3.394,11.174,3.394,22.3s-1.572,16.306-3.394,22.302 c-1.898,6.251-4.05,13.336-4.05,26.72c0,13.383,2.152,20.466,4.05,26.716c1.821,5.995,3.394,11.174,3.394,22.297 c0,11.126-1.572,16.304-3.394,22.299c-1.501,4.944-3.157,10.423-3.785,19.113H121.78c0.539-6.271,1.748-10.263,3.094-14.695 c1.899-6.25,4.05-13.334,4.05-26.718c0-13.382-2.151-20.466-4.05-26.716c-1.821-5.995-3.394-11.172-3.394-22.297 c0-11.127,1.572-16.305,3.394-22.302c1.898-6.25,4.05-13.335,4.05-26.72c0-13.384-2.151-20.468-4.05-26.719 c-1.821-5.997-3.394-11.175-3.394-22.302h-15.205c0,13.384,2.152,20.469,4.05,26.72c1.821,5.996,3.394,11.174,3.394,22.3 c0,11.126-1.572,16.306-3.394,22.303c-1.899,6.25-4.05,13.335-4.05,26.719c0,13.383,2.152,20.466,4.05,26.716 c1.821,5.995,3.394,11.174,3.394,22.297c0,11.126-1.572,16.304-3.394,22.299c-1.501,4.944-3.157,10.423-3.785,19.113H18.045v7.603 c0,116.723,94.961,211.685,211.685,211.685s211.686-94.962,211.686-211.685v-7.603H346.044z M424.887,323.131H101.67v15.205 h320.837C404.749,428.543,325.067,496.8,229.731,496.8c-95.335,0-175.018-68.256-192.775-158.463h44.438v-15.205H34.573 c-0.582-5.016-0.981-10.086-1.178-15.208h392.67C425.869,313.045,425.47,318.114,424.887,323.131z/> /g> /g> g> g> rect x209.989 y71.832 width283.967 height15.206/> /g> /g> g> g> rect x208.939 y17.279 transformmatrix(0.9925 -0.1221 0.1221 0.9925 -0.4124 43.0343) width283.962 height15.205/> /g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g> /svg> div idmenu_noodles_label classhidden-sidebar>Noodles/div> /button> /li> !--pizza--> li classsidebar-list-item data-menu-target#pizza-div> button idmenu_pizza titlePizza classsidebar-button> svg idmenu_pizza_icon classsidebar-icon viewBox0 0 512 512> g> g> path dM256.081,88.62v15.206c19.497,0,42.598,1.654,66.805,4.785l1.95-15.081C299.994,90.318,276.219,88.62,256.081,88.62z/> /g> /g> g> g> path dM477.801,35.82c-7.658-2.089-15.536-2.291-23.157-2.486c-7.068-0.182-13.744-0.353-19.641-1.987 c-5.907-1.637-11.722-4.929-17.88-8.414c-7.608-4.306-15.475-8.759-24.463-10.596c-3.358-0.687-6.933-1.021-10.929-1.021 c-5.302,0-10.577,0.59-15.677,1.159c-4.909,0.549-9.546,1.067-14.015,1.067c-2.114,0-4.004-0.116-5.783-0.356 c-6.055-0.813-12.26-3.282-18.828-5.898c-8.122-3.234-16.522-6.578-25.693-7.187C300.726,0.034,299.684,0,298.638,0 c-7.987,0-15.698,1.935-23.154,3.807c-6.863,1.722-13.346,3.349-19.499,3.368c-6.153-0.018-12.636-1.645-19.499-3.368 C229.029,1.935,221.318,0,213.331,0c-1.045,0-2.087,0.033-3.099,0.101c-9.169,0.61-17.569,3.954-25.692,7.188 c-6.568,2.615-12.773,5.086-18.83,5.898c-1.777,0.239-3.669,0.356-5.782,0.356c-4.469,0-9.105-0.518-14.015-1.067 c-5.1-0.569-10.373-1.159-15.676-1.159c-3.996,0-7.572,0.333-10.929,1.021c-8.989,1.839-16.855,6.29-24.463,10.596 c-6.157,3.485-11.973,6.777-17.879,8.414c-5.897,1.634-12.573,1.804-19.641,1.987c-7.62,0.195-15.499,0.397-23.157,2.486 l-8.85,2.414l30.979,63.658l3.894,7.971l80.76,165.962l13.673-6.654L73.742,102.957c0.229-0.077,0.459-0.152,0.689-0.23 c3.286-1.098,6.579-2.17,9.884-3.207c0.205-0.064,0.41-0.126,0.614-0.191c7.013-2.192,14.066-4.249,21.159-6.166 c0.061-0.016,0.122-0.033,0.182-0.05c3.503-0.946,7.016-1.853,10.538-2.731c0.183-0.047,0.367-0.093,0.55-0.139 c3.458-0.859,6.925-1.682,10.399-2.475c0.234-0.054,0.468-0.107,0.703-0.161c3.458-0.784,6.925-1.536,10.399-2.256 c0.236-0.05,0.473-0.099,0.71-0.147c3.491-0.72,6.992-1.406,10.499-2.06c0.201-0.036,0.401-0.074,0.602-0.11 c3.558-0.659,7.123-1.286,10.697-1.878c0.121-0.02,0.242-0.04,0.363-0.06c18.482-3.047,37.163-5.191,55.997-6.427 c0.159-0.01,0.318-0.021,0.477-0.031c3.568-0.232,7.143-0.427,10.722-0.592c0.31-0.015,0.619-0.029,0.929-0.044 c3.47-0.155,6.946-0.277,10.425-0.371c0.419-0.011,0.836-0.021,1.255-0.032c3.401-0.084,6.806-0.139,10.215-0.164 c0.809-0.006,1.619-0.01,2.428-0.012c1.033-0.004,2.065-0.006,3.096-0.004c0.978,0.002,1.955,0.009,2.934,0.016 c1.039,0.007,2.079,0.015,3.117,0.027c0.962,0.012,1.923,0.028,2.884,0.046c1.052,0.018,2.104,0.035,3.155,0.06 c0.952,0.021,1.904,0.049,2.855,0.075c1.053,0.028,2.105,0.058,3.158,0.092c0.957,0.031,1.914,0.068,2.871,0.105 c1.043,0.04,2.087,0.079,3.129,0.124c0.969,0.043,1.936,0.09,2.904,0.137c1.027,0.05,2.054,0.099,3.081,0.153 c0.991,0.054,1.981,0.112,2.971,0.171c1.001,0.06,2.002,0.116,3.003,0.18c1.025,0.065,2.049,0.139,3.072,0.21 c0.962,0.067,1.924,0.131,2.885,0.202c1.069,0.079,2.138,0.166,3.205,0.252c0.917,0.073,1.835,0.144,2.751,0.222 c1.121,0.095,2.241,0.199,3.362,0.3c0.86,0.078,1.719,0.152,2.579,0.234c1.208,0.116,2.416,0.239,3.623,0.362 c0.768,0.078,1.537,0.152,2.304,0.233c1.335,0.142,2.668,0.292,4,0.443c0.641,0.072,1.281,0.141,1.921,0.215 c1.509,0.175,3.018,0.361,4.525,0.549c0.464,0.058,0.93,0.11,1.394,0.17c1.857,0.235,3.714,0.482,5.569,0.735 c0.112,0.016,0.223,0.029,0.335,0.046c7.974,1.096,15.917,2.36,23.823,3.791c0.075,0.013,0.15,0.027,0.225,0.042 c1.883,0.342,3.765,0.692,5.643,1.052c0.273,0.053,0.544,0.107,0.816,0.16c1.679,0.324,3.355,0.655,5.031,0.993 c0.409,0.082,0.817,0.169,1.225,0.253c1.538,0.316,3.074,0.634,4.608,0.961c0.498,0.106,0.993,0.218,1.491,0.325 c1.444,0.313,2.887,0.626,4.329,0.951c0.562,0.126,1.121,0.258,1.683,0.385c1.373,0.313,2.745,0.627,4.117,0.952 c0.618,0.144,1.235,0.296,1.853,0.444c1.311,0.313,2.62,0.629,3.929,0.952c0.668,0.164,1.335,0.335,2.003,0.503 c1.253,0.314,2.506,0.63,3.756,0.953c0.711,0.184,1.419,0.371,2.129,0.558c1.209,0.317,2.419,0.636,3.626,0.961 c0.738,0.198,1.475,0.401,2.213,0.604c1.173,0.32,2.346,0.644,3.517,0.972c0.772,0.217,1.544,0.439,2.316,0.658 c1.131,0.322,2.263,0.647,3.391,0.976c0.803,0.235,1.604,0.473,2.406,0.712c1.097,0.325,2.195,0.653,3.291,0.985 c0.826,0.25,1.652,0.506,2.479,0.761c1.065,0.328,2.132,0.659,3.195,0.993c0.849,0.268,1.697,0.538,2.544,0.811 c1.04,0.333,2.08,0.667,3.118,1.007c0.866,0.283,1.73,0.57,2.595,0.857c0.602,0.2,1.204,0.402,1.807,0.605l-6.621,13.604 c-24.815-8.12-54.46-15.04-86.27-20.105l-2.391,15.016c30.186,4.807,58.295,11.302,81.943,18.896l-168.8,346.879l-92.38-189.841 l-13.673,6.653L255.879,512l199.575-410.128l31.227-63.631L477.801,35.82z M444.748,89.172c-1.551-0.527-3.105-1.042-4.66-1.555 c-0.32-0.105-0.64-0.216-0.96-0.32c-1.958-0.644-3.921-1.275-5.886-1.897c-0.468-0.148-0.939-0.291-1.408-0.438 c-1.49-0.468-2.98-0.934-4.475-1.389c-0.686-0.21-1.376-0.412-2.062-0.618c-1.281-0.385-2.563-0.771-3.846-1.148 c-0.754-0.222-1.51-0.437-2.266-0.655c-1.22-0.353-2.438-0.705-3.66-1.049c-0.795-0.224-1.591-0.442-2.385-0.661 c-1.184-0.328-2.367-0.656-3.552-0.976c-0.818-0.222-1.637-0.438-2.455-0.655c-1.17-0.311-2.34-0.619-3.511-0.924 c-0.825-0.214-1.652-0.423-2.48-0.634c-1.166-0.296-2.333-0.591-3.5-0.881c-0.833-0.206-1.667-0.409-2.5-0.611 c-1.168-0.284-2.337-0.566-3.507-0.842c-0.829-0.196-1.658-0.389-2.489-0.581c-1.18-0.274-2.36-0.544-3.542-0.81 c-0.819-0.185-1.638-0.367-2.458-0.548c-1.203-0.266-2.408-0.527-3.612-0.784c-0.799-0.171-1.598-0.341-2.397-0.509 c-1.23-0.258-2.461-0.511-3.693-0.76c-0.779-0.158-1.557-0.316-2.337-0.47c-1.262-0.25-2.525-0.496-3.789-0.738 c-0.75-0.145-1.5-0.289-2.25-0.43c-1.303-0.243-2.607-0.482-3.911-0.718c-0.717-0.129-1.431-0.26-2.148-0.386 c-1.362-0.24-2.727-0.474-4.091-0.706c-0.657-0.111-1.313-0.224-1.97-0.333c-1.458-0.242-2.918-0.475-4.377-0.706 c-0.567-0.09-1.132-0.182-1.699-0.271c-1.607-0.249-3.214-0.489-4.822-0.725c-0.424-0.062-0.846-0.127-1.27-0.189 c-1.902-0.275-3.806-0.538-5.711-0.794c-0.131-0.018-0.26-0.036-0.39-0.055c-8.298-1.108-16.63-2.04-24.991-2.794 c-0.297-0.026-0.594-0.051-0.89-0.077c-1.762-0.155-3.524-0.306-5.288-0.446c-0.456-0.038-0.913-0.069-1.37-0.105 c-1.606-0.124-3.211-0.244-4.819-0.356c-0.551-0.039-1.105-0.072-1.657-0.109c-1.511-0.1-3.024-0.197-4.538-0.285 c-0.62-0.036-1.242-0.069-1.862-0.104c-1.445-0.08-2.89-0.157-4.336-0.227c-0.677-0.033-1.354-0.063-2.03-0.093 c-1.389-0.062-2.777-0.121-4.166-0.173c-0.727-0.027-1.454-0.053-2.181-0.077c-1.339-0.046-2.679-0.088-4.02-0.125 c-0.77-0.021-1.541-0.039-2.311-0.059c-1.294-0.029-2.587-0.057-3.882-0.078c-0.818-0.015-1.636-0.026-2.454-0.037 c-1.238-0.016-2.476-0.027-3.715-0.036c-0.875-0.006-1.751-0.011-2.627-0.013c-0.486-0.002-0.97-0.008-1.456-0.008 c-0.692,0-1.383,0.008-2.074,0.01c-0.568,0.002-1.135-0.002-1.703,0.002c-0.366,0.002-0.731,0.01-1.097,0.013 c-1.126,0.009-2.253,0.022-3.379,0.039c-0.879,0.012-1.757,0.024-2.635,0.04c-1.239,0.021-2.475,0.051-3.713,0.08 c-0.769,0.018-1.54,0.036-2.309,0.059c-1.341,0.038-2.681,0.081-4.02,0.128c-0.67,0.022-1.341,0.046-2.011,0.07 c-1.434,0.056-2.868,0.117-4.3,0.182c-0.579,0.025-1.159,0.051-1.737,0.078c-1.526,0.073-3.05,0.154-4.574,0.239 c-0.487,0.026-0.974,0.053-1.461,0.081c-1.614,0.094-3.226,0.196-4.838,0.303c-0.4,0.026-0.8,0.052-1.199,0.079 c-1.702,0.116-3.403,0.241-5.102,0.372c-0.309,0.023-0.619,0.047-0.93,0.07c-1.784,0.141-3.567,0.29-5.349,0.446 c-0.229,0.02-0.458,0.039-0.687,0.059c-1.86,0.166-3.719,0.341-5.576,0.524c-0.153,0.015-0.307,0.028-0.46,0.045 c-1.933,0.191-3.863,0.393-5.793,0.604c-0.079,0.008-0.159,0.016-0.238,0.024c-2.004,0.22-4.006,0.449-6.006,0.689 c-0.007,0.001-0.014,0.002-0.021,0.003c-30.336,3.638-60.218,9.61-89.469,17.894c-0.076,0.021-0.152,0.044-0.228,0.065 c-1.848,0.525-3.693,1.057-5.536,1.6c-0.519,0.152-1.035,0.311-1.554,0.465c-1.4,0.416-2.801,0.832-4.198,1.26 c-0.739,0.226-1.476,0.459-2.215,0.688c-1.175,0.364-2.35,0.727-3.523,1.099c-0.847,0.269-1.692,0.544-2.538,0.818 c-1.065,0.343-2.132,0.683-3.196,1.034c-0.9,0.295-1.798,0.6-2.698,0.9s-1.8,0.596-2.7,0.901L47.46,48.982 c3.289-0.269,6.722-0.357,10.255-0.447c7.676-0.197,15.612-0.401,23.313-2.534c7.707-2.136,14.622-6.05,21.309-9.834 c6.883-3.896,13.384-7.576,20.019-8.933c2.344-0.479,4.922-0.712,7.883-0.712c4.455,0,9.085,0.518,13.987,1.065 c5.107,0.571,10.389,1.162,15.705,1.162c2.799,0,5.352-0.16,7.807-0.49c7.914-1.063,15.293-4,22.43-6.842 c7.353-2.928,14.298-5.692,21.074-6.144c0.676-0.045,1.38-0.067,2.091-0.067c6.108,0,12.591,1.626,19.452,3.349 c7.428,1.864,15.108,3.791,23.095,3.825h0.211c7.988-0.033,15.668-1.962,23.095-3.825c6.863-1.722,13.345-3.349,19.452-3.349 c0.712,0,1.415,0.023,2.089,0.067c6.78,0.451,13.725,3.217,21.077,6.144c7.137,2.841,14.515,5.778,22.428,6.842 c2.456,0.329,5.011,0.49,7.809,0.49c5.316,0,10.596-0.59,15.703-1.162c4.902-0.547,9.533-1.065,13.988-1.065 c2.961,0,5.54,0.232,7.883,0.712c6.635,1.357,13.137,5.037,20.02,8.933c6.687,3.784,13.601,7.698,21.309,9.834 c7.699,2.133,15.636,2.338,23.312,2.534c3.52,0.09,6.941,0.177,10.218,0.444L444.748,89.172z/> /g> /g> g> g> path dM186.446,99.429c-29.905,0-54.234,24.329-54.234,54.234c0,29.905,24.329,54.234,54.234,54.234 c29.905,0,54.234-24.329,54.234-54.234C240.681,123.759,216.351,99.429,186.446,99.429z M186.446,192.692 c-21.52,0-39.028-17.508-39.028-39.029c0-21.52,17.508-39.029,39.028-39.029c21.52,0,39.029,17.509,39.029,39.029 S207.967,192.692,186.446,192.692z/> /g> /g> g> g> path dM255.879,280.83c-23.729,0-43.035,19.305-43.035,43.035s19.305,43.035,43.035,43.035s43.035-19.305,43.035-43.035 S279.609,280.83,255.879,280.83z M255.879,351.693c-15.345,0-27.829-12.484-27.829-27.829c0-15.344,12.484-27.829,27.829-27.829 s27.829,12.484,27.829,27.829C283.708,339.209,271.224,351.693,255.879,351.693z/> /g> /g> g> g> path dM327.648,204.171c8.164-8.443,8.078-21.954-0.258-30.29c-6.173-6.174-14.38-9.573-23.108-9.573 c-8.729,0-16.936,3.4-23.109,9.572l-19.006,19.005c-12.738,12.743-12.738,33.476,0.003,46.219 c4.08,4.079,9.505,6.326,15.275,6.326c5.647,0,10.965-2.152,15.014-6.069l19.361,19.36l35.187-35.19L327.648,204.171z M311.82,237.217l-19.359-19.358l-10.491,10.492c-1.208,1.208-2.815,1.874-4.525,1.874c-1.709,0-3.316-0.665-4.523-1.872 c-6.812-6.815-6.812-17.902,0.001-24.716l19.005-19.004c3.301-3.302,7.689-5.119,12.356-5.119c4.667,0,9.056,1.818,12.355,5.119 c2.495,2.494,2.495,6.554,0,9.049l-10.492,10.494l19.358,19.355L311.82,237.217z/> /g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g> /svg> div idmenu_pizza_label classhidden-sidebar>Pizza/div> /button> /li> !--sauces--> li classsidebar-list-item data-menu-target#sauces-div> button idmenu_sauces classsidebar-button> svg idmenu_sauces_icon classsidebar-icon viewBox0 0 512 512> g> g> g> path dM442.952,352.672c-7.744-11.376-24.36-21.4-49.176-29.512c-16.032-15.264-59.6-21.84-89.456-24.608 c-12.936-15.352-21.32-34.44-23.52-55.36l-7.168-68.104C272.248,161.92,261.232,152,248,152s-24.248,9.92-25.624,23.08 l-7.176,68.104c-2.2,20.92-10.584,40.008-23.52,55.36c-29.856,2.768-73.424,9.344-89.456,24.608 c-24.816,8.112-41.432,18.136-49.176,29.512C18.408,368.016,0,387.096,0,408c0,57.16,127.776,88,248,88s248-30.84,248-88 C496,387.096,477.592,368.016,442.952,352.672z M171.168,317.056c-6.744,4.6-14.08,8.488-21.984,11.456l5.624,14.984 c42.336-15.872,71.568-53.672,76.296-98.632l7.168-68.12C238.808,171.76,242.984,168,248,168s9.192,3.76,9.72,8.752l7.168,68.112 c4.728,44.96,33.96,82.76,76.296,98.632l5.624-14.984c-7.904-2.96-15.232-6.856-21.984-11.456 c41.296,5.896,58.056,15.072,59.184,18.808C381.64,344.28,332.84,360,248,360c-84.848,0-133.64-15.72-136.016-23.856 C113.112,332.168,129.872,322.96,171.168,317.056z M248,480c-136.72,0-232-37.944-232-72c0-11.96,11.504-24.272,32.48-35.376 C55.84,411.224,154.712,432,248,432c40.984,0,80.28-3.704,113.64-10.704l-3.28-15.656C326.064,412.416,287.896,416,248,416 c-114,0-184-27.952-184-48c0-6.72,8.976-16.688,33.208-26.104C108.36,368.64,195.24,376,248,376s139.64-7.36,150.792-34.104 C423.024,351.312,432,361.28,432,368c0,8.688-15.192,22.808-58.024,33.984l4.048,15.488c42.272-11.04,66.088-26.472,69.504-44.84 C468.496,383.736,480,396.048,480,408C480,442.056,384.72,480,248,480z/> path dM248,128c35.288,0,64-28.712,64-64S283.288,0,248,0c-35.288,0-64,28.712-64,64S212.712,128,248,128z M248,16 c26.472,0,48,21.528,48,48s-21.528,48-48,48s-48-21.528-48-48S221.528,16,248,16z/> path dM248,48V32c-17.648,0-32,14.352-32,32h16C232,55.184,239.176,48,248,48z/> /g> /g> /g> /svg> div idmenu_sauces_label classhidden-sidebar>Sauces/div> /button> /li> !--sausage--> li classsidebar-list-item data-menu-target#sausage-div> button idmenu_sausage titleSausage classsidebar-button tablinks> svg idmenu_sausage_icon classsidebar-icon viewBox0 0 50.026 50.026> g> path dM47.511,7.286c-0.162-0.21-0.707-0.776-0.746-0.814c-0.363-0.336-0.756-0.617-1.166-0.855l1.117-2.978 c0.261-0.695,0.072-1.466-0.479-1.963c-0.553-0.497-1.339-0.604-2.003-0.271l-1.843,0.922l-4.357-1.245 c-0.749-0.212-1.526,0.063-1.972,0.709c-0.443,0.646-0.426,1.468,0.044,2.093l2.368,3.158c-0.246,0.185-0.486,0.382-0.709,0.606 c-1.351,1.351-2.035,3.215-1.881,5.121c-0.032,4.966-0.95,10.438-7.312,16.8c-6.352,6.351-11.96,7.277-16.613,7.332 c-0.534-0.049-1.373,0.005-1.603,0.024c-1.417,0.194-2.698,0.829-3.705,1.836c-0.229,0.229-0.43,0.474-0.618,0.725l-3.161-2.37 c-0.626-0.472-1.446-0.488-2.093-0.042c-0.645,0.443-0.923,1.217-0.708,1.97l1.245,4.356l-0.922,1.844 c-0.332,0.664-0.226,1.45,0.271,2.003c0.349,0.387,0.831,0.596,1.328,0.596c0.213,0,0.428-0.038,0.636-0.116l3.004-1.127 c0.244,0.421,0.533,0.826,0.88,1.2c0,0,0.566,0.545,0.755,0.69c2.101,1.712,4.845,2.526,7.948,2.526 c7.02,0,15.873-4.169,23.254-11.549C49.114,27.823,53.077,14.117,47.511,7.286z M38.073,2.173l3.844,1.098 c0.434,0.124,0.892,0.082,1.297-0.119l1.446-0.724l-0.926,2.466c-1.151-0.251-2.352-0.185-3.472,0.198L38.073,2.173z M4.908,43.734 l-2.489,0.935l0.723-1.446c0.202-0.403,0.244-0.864,0.121-1.295l-1.099-3.845l2.927,2.195c-0.374,1.111-0.436,2.301-0.184,3.448 C4.906,43.726,4.907,43.731,4.908,43.734z M37.057,37.052C27.129,46.979,14.6,50.883,8.511,45.922 C8.354,45.8,7.945,45.4,7.943,45.4c-0.383-0.416-0.665-0.886-0.865-1.381L7.063,43.98c-0.449-1.152-0.391-2.461,0.159-3.591 l0.061-0.125c0.206-0.39,0.454-0.763,0.782-1.091c0.695-0.695,1.582-1.135,2.499-1.263c0.359-0.025,0.979-0.048,1.226-0.019 l0.065,0.009L11.92,37.9c4.772-0.049,11.139-0.993,18.065-7.919c6.909-6.909,7.87-13.102,7.897-18.247l-0.004-0.094 c-0.117-1.332,0.356-2.638,1.299-3.58c0.284-0.284,0.604-0.505,0.935-0.698l0.267-0.13c1.129-0.549,2.439-0.606,3.592-0.16 l0.346,0.135c0.373,0.183,0.732,0.402,1.051,0.695c0.004,0.004,0.433,0.44,0.575,0.626C50.887,14.595,46.984,27.125,37.057,37.052z /> path dM40.803,15.955c-0.546-0.061-1.042,0.337-1.102,0.887c-0.933,8.606-7.594,17.063-16.577,21.043 c-0.505,0.224-0.732,0.814-0.509,1.319c0.165,0.373,0.531,0.595,0.915,0.595c0.135,0,0.272-0.027,0.404-0.086 c9.764-4.326,16.732-13.219,17.755-22.656C41.749,16.507,41.353,16.014,40.803,15.955z/> path dM19.838,39.054c-1.316,0.351-2.637,0.548-3.923,0.584c-0.553,0.017-0.987,0.477-0.972,1.028 c0.016,0.543,0.46,0.972,0.999,0.972c0.01,0,0.02,0,0.029,0c1.441-0.042,2.915-0.261,4.382-0.652 c0.533-0.142,0.851-0.69,0.708-1.224C20.919,39.228,20.367,38.912,19.838,39.054z/> /g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g> /svg> div idmenu_sausage_label classhidden-sidebar>Sausage/div> /button> /li> !--tortillas--> li classsidebar-list-item data-menu-target#tortilla-div> button idmenu_tortillas titleTortillas classsidebar-button tablinks> svg idmenu_tortillas_icon classsidebar-icon viewBox0 0 416.408 416.408> g> path dM415.414,180.501c-3.213-21.4-14.248-42.557-32.797-62.882c-9.335-10.231-20.262-17.111-32.619-20.625 c-0.982-10.91-4.825-19.481-11.468-25.501c-10.725-9.718-24.695-8.866-25.283-8.825c-2.746,0.191-4.809,2.563-4.631,5.31 c0.179,2.746,2.559,4.825,5.301,4.667c0.107-0.006,10.469-0.541,17.975,6.328c4.089,3.741,6.688,9.083,7.777,15.916 c-3.222-0.411-6.519-0.64-9.908-0.64c-0.705,0-1.411,0.026-2.118,0.044c-5.874-3.693-27.58-14.669-60.675-0.571 c-2.541,1.082-3.724,4.019-2.642,6.56c1.083,2.542,4.023,3.722,6.56,2.641c14.773-6.293,26.719-6.915,35.451-5.667 c-29.964,7.325-59.251,26.778-80.358,43.671c-18.323,14.665-36.406,32.111-52.156,50.075c-4.523-3.744-8.798-6.868-12.84-9.387 c12.785-4.594,30.968-14.1,35.064-31.77c2.825-0.493,5.366-1.316,7.452-2.568c2.368-1.421,3.136-4.492,1.715-6.86 c-1.421-2.367-4.492-3.136-6.859-1.715c-10.082,6.049-42.474-4.405-47.209-9.178c0.206-2.169,3.654-6.759,7.606-9.991 c2.139-1.742,2.463-4.888,0.723-7.029c-1.74-2.142-4.889-2.469-7.034-0.728c-2.172,1.765-12.915,11.033-11.083,20.195 c0.51,2.551,2.389,6.051,12.472,10.511c8.366,3.7,20.683,7.178,31.619,7.822c-6.345,16.702-32.065,23.515-38.006,24.878 c-6.915-2.1-12.96-1.833-18.21,0.783c-18.154,9.047-16.236,42.299-15.958,46.061c0.194,2.628,2.387,4.629,4.98,4.629 c0.123,0,0.247-0.005,0.371-0.014c2.753-0.202,4.821-2.598,4.621-5.35c-0.006-0.08-0.563-8.067,0.71-16.767 c1.063-7.265,3.615-16.564,9.743-19.612c6.885-3.422,18.737,1.435,33.62,13.697c-7.9,9.483-15.076,19.021-21.222,28.287 c-5.314,8.009-10.155,15.754-14.641,23.197c-33.312-20.877-81.981-39.563-98.116-45.506c1.259-2.436,2.545-4.829,3.853-7.16 c4.595-8.186,9.255-15.314,13.725-21.462c5.456,1.687,15.816,4.429,25.523,4.429c6.585,0,12.869-1.263,17.111-4.975 c5.203-4.552,8.815-11.666,12.309-18.545c2.816-5.545,7.068-13.952,9.778-13.59c3.42,0.427,10.064,5.531,15.404,9.631 c9.517,7.308,18.5,14.209,26.233,11.449c1.288-0.46,2.585-1.019,3.853-1.661c2.465-1.246,3.452-4.254,2.206-6.718 c-1.245-2.464-4.256-3.453-6.718-2.206c-0.898,0.454-1.81,0.847-2.706,1.167c-2.585,0.93-12.174-6.428-16.777-9.963 c-7.271-5.584-14.14-10.858-20.255-11.623c-9.674-1.204-14.892,9.056-19.935,18.984c-3.063,6.032-6.23,12.269-9.979,15.548 c-4.781,4.183-18.394,2.56-29.505-0.434c7.363-9.038,13.742-15.153,17.777-18.673c0.351,2.867,0.428,5.879,0.057,8.935 c-0.332,2.742,1.621,5.233,4.362,5.566c0.204,0.024,0.407,0.037,0.607,0.037c2.493,0,4.65-1.862,4.958-4.398 c2.262-18.655-8.313-35.283-8.764-35.981c-1.499-2.319-4.593-2.987-6.913-1.487c-2.319,1.498-2.985,4.593-1.487,6.913 c0.047,0.073,2.463,3.875,4.537,9.61c-5.487,4.234-24.74,21.18-44.124,54.554c-6.774,11.664-16.784,38.911-17.734,41.664 c-11.216,32.518-13.662,59.705-7.262,80.907c11.708,38.784,31.861,57.637,61.612,57.637c11.167,0,21.714-2.552,31.019-4.804 c2.053-0.497,4.029-0.975,5.914-1.399c23.211-5.222,220.504-87.431,280.418-112.503c12.45-5.209,22.456-15.23,27.452-27.494 C415.92,211.745,417.779,196.254,415.414,180.501z M37.24,284.753c-2.716-0.545-5.343,1.215-5.884,3.922 c-0.683,3.415-2.158,7.839-5.311,9.521c-1.683,0.899-3.562,0.892-4.988,0.677c-3.915-16.982-4.354-37.292-0.92-56.435 c2.43-1.688,5.949-3.37,7.052-2.128c1.54,1.731,4.067,2.178,6.107,1.081c2.693-1.449,6.944-0.959,10.585,1.215 c1.817,1.086,6.045,4.206,6.045,9.716c0,1.855,1.026,3.557,2.667,4.422c1.64,0.866,3.626,0.751,5.156-0.296 c4.281-2.928,8.016-4.023,11.106-3.254c3.799,0.946,7.491,4.798,10.974,11.447c0.77,1.469,2.218,2.461,3.865,2.648 c1.655,0.186,3.281-0.455,4.36-1.714c2.521-2.938,8.029-4.031,13.391-2.659c3.363,0.86,11.189,3.975,14.133,14.474 c-0.243,0.427-0.488,0.858-0.729,1.282c-21.342,37.505-34.224,60.144-58.159,60.144c-1.091,0-2.221-0.047-3.357-0.14 c-8.477-0.695-15.801-5.441-21.77-14.105c-3.033-4.403-5.58-9.701-7.631-15.621c2.108-0.149,4.399-0.668,6.677-1.854 c5.379-2.801,8.93-8.338,10.554-16.459C41.704,287.929,39.948,285.294,37.24,284.753z M121.743,266.607 c-3.998-6.665-10.215-11.433-17.819-13.378c-6.576-1.684-13.159-0.989-18.225,1.699c-4.218-6.319-8.971-10.078-14.427-11.437 c-4.083-1.018-8.386-0.602-12.849,1.231c-1.766-4.313-5.021-8.077-9.415-10.702c-5.502-3.287-11.939-4.243-17.266-2.721 c-2.52-1.412-5.552-1.759-8.838-1.029c1.979-7.199,3.859-11.922,6.016-16.645c14.731,5.427,64.604,24.465,97.423,45.064 C124.77,261.374,123.236,264.016,121.743,266.607z M400.63,222.767c-4,9.818-12.037,17.853-22.051,22.043 C255.5,296.313,117.638,352.773,99.826,356.781c-1.936,0.436-3.964,0.926-6.07,1.436c-8.762,2.12-18.693,4.523-28.667,4.523 c-15.791,0-38.367-5.238-52.038-50.526c-1.519-5.029-2.473-10.467-2.864-16.305c2.51,13.377,6.937,25.327,13.143,34.334 c7.645,11.097,17.736,17.459,29.187,18.399c1.408,0.115,2.813,0.173,4.175,0.173c29.751,0,44.51-25.937,66.851-65.198 c8.687-15.266,18.532-32.568,30.89-51.195c18.678-28.163,48.487-60.23,77.797-83.689c25.355-20.293,62.859-44.484,97.533-44.484 c17.995,0,33.294,6.766,45.47,20.11C412.657,165.369,409.701,200.509,400.63,222.767z/> path dM65.611,293.813c1.098,0.3,2.225,0.434,3.362,0.434c8.661,0,17.957-7.769,19.928-9.508 c2.071-1.827,2.269-4.987,0.441-7.058c-1.826-2.07-4.986-2.267-7.057-0.441c-3.808,3.358-11,7.752-14.044,6.926 c-3.822-1.042-8.025-7.623-9.462-10.647c-1.181-2.494-4.159-3.561-6.649-2.386c-2.499,1.176-3.571,4.155-2.396,6.653 C50.381,279.159,56.32,291.279,65.611,293.813z/> path dM98.448,197.935c8.587-27.576,36.333-26.089,37.55-26.007c2.729,0.19,5.135-1.876,5.335-4.626 c0.199-2.754-1.871-5.149-4.626-5.349c-12.688-0.928-39.021,4.793-47.806,33.009c-0.437,1.403-0.21,2.844,0.482,4.017 c-24.312-12.971-41.159-1.35-42.033-0.723c-2.23,1.597-2.738,4.678-1.163,6.924s4.686,2.788,6.946,1.234 c0.829-0.571,20.654-13.651,48.916,14.767c0.977,0.982,2.261,1.474,3.545,1.474c1.275,0,2.55-0.484,3.525-1.455 c1.958-1.947,1.967-5.113,0.02-7.071c-5.4-5.43-10.595-9.569-15.523-12.684c0.02,0,0.041,0.005,0.061,0.005 C95.806,201.45,97.782,200.077,98.448,197.935z/> path dM249.998,107.354c1.307-2.433,0.394-5.464-2.04-6.771c-1.615-0.868-39.768-21.031-56.193-1.478 c-6.382,7.597-6.675,15.85-0.805,22.644c0.988,1.145,2.383,1.731,3.785,1.731c1.158,0,2.322-0.4,3.267-1.217 c2.09-1.805,2.32-4.963,0.515-7.052c-1.904-2.204-3.114-4.902,0.895-9.674c9.315-11.088,34.782-0.974,43.807,3.855 C245.661,110.7,248.692,109.788,249.998,107.354z/> path dM182.437,132.52c5.897,1.401,11.146,1.988,15.805,1.988c23.579,0,32.009-15.052,32.42-15.816 c1.31-2.432,0.413-5.489-2.019-6.798c-2.434-1.311-5.45-0.424-6.759,2.007c-0.363,0.637-9.211,15.527-37.135,8.889 c-2.688-0.638-5.383,1.022-6.021,3.709C178.09,129.187,179.75,131.882,182.437,132.52z/> path dM120.28,97.28c0.496,0.065,5.126,0.644,11.523,0.644c10.979,0,27.159-1.706,36.567-10.643 c1.966-1.868,3.813-3.689,5.6-5.45c10.926-10.768,17.043-16.307,26.021-14.597c2.714,0.513,5.33-1.263,5.848-3.976 c0.517-2.713-1.264-5.331-3.977-5.847c-14.548-2.771-23.984,6.529-34.91,17.298c-1.755,1.729-3.569,3.518-5.469,5.322 c-9.488,9.014-32.03,8.349-39.913,7.333c-2.753-0.356-5.245,1.575-5.602,4.312C115.611,94.414,117.541,96.923,120.28,97.28z/> path dM88.698,128.664c2.543,1.074,5.476-0.115,6.552-2.659c0.267-0.634,3.569-2.454,14.833,0.225 c8.391,1.995,16.426,5.367,16.506,5.401c0.635,0.268,1.294,0.395,1.942,0.395c1.949,0,3.803-1.147,4.608-3.056 c1.074-2.543-0.116-5.476-2.659-6.55c-0.354-0.15-8.789-3.696-17.974-5.892c-14.528-3.474-23.434-1.595-26.468,5.585 C84.963,124.655,86.154,127.589,88.698,128.664z/> path dM99.155,108.532c5.243,1.187,17.704,3.705,28.963,3.705c7.898,0,15.205-1.239,19.011-5.045 c1.953-1.953,1.953-5.119,0-7.071c-1.951-1.952-5.119-1.952-7.07,0c-2.917,2.916-19.16,3.073-38.695-1.341 c-2.692-0.607-5.371,1.081-5.979,3.774C94.774,105.246,96.462,107.923,99.155,108.532z/> path dM136.645,81.427c0.729,0.375,1.508,0.552,2.275,0.552c1.812,0,3.562-0.988,4.453-2.705 c0.73-1.409,18.489-34.374,68.48-23.401c2.695,0.591,5.364-1.114,5.956-3.812s-1.114-5.364-3.812-5.956 c-29.987-6.581-49.94,1.403-61.4,9.26c-12.572,8.622-17.907,18.922-18.128,19.356C133.221,77.176,134.197,80.168,136.645,81.427z /> path dM188.659,90.835c11.075-8.232,26.078-9.063,44.59-2.469c2.601,0.928,5.462-0.432,6.388-3.032 c0.927-2.602-0.431-5.461-3.032-6.388c-52.741-18.787-68.227,21.921-68.377,22.334c-0.943,2.595,0.396,5.464,2.99,6.407 c0.564,0.206,1.142,0.303,1.709,0.303c2.043,0,3.96-1.262,4.699-3.293C177.654,104.62,180.669,96.774,188.659,90.835z/> path dM253.93,80.655c13.965,2.592,27.277,3.921,27.838,3.976c0.167,0.017,0.333,0.025,0.497,0.025 c2.54,0,4.715-1.928,4.97-4.509c0.271-2.748-1.736-5.196-4.483-5.467c-0.125-0.013-12.603-1.259-25.657-3.612 c-22.941-4.136-26.979-7.921-27.479-8.503c-0.292-1.001-0.094-1.585,0.168-2.066c1.444-2.648,6.71-4.733,9.035-5.329 c2.672-0.674,4.295-3.385,3.626-6.061c-0.671-2.679-3.384-4.312-6.063-3.638c-1.157,0.289-11.422,3.034-15.358,10.207 c-1.729,3.149-2.02,6.685-0.839,10.225C221.674,70.377,226.849,75.628,253.93,80.655z/> path dM257.489,66.502c0.21-0.053,21.21-5.097,38.25,9.006c0.933,0.772,2.062,1.148,3.185,1.148c1.438,0,2.866-0.618,3.854-1.812 c1.761-2.127,1.464-5.279-0.664-7.04c-21.054-17.424-46.045-11.261-47.1-10.99c-2.668,0.686-4.271,3.399-3.594,6.07 C252.098,65.554,254.818,67.172,257.489,66.502z/> path dM265.593,198.657c0.54,0,1.091-0.088,1.63-0.274c7.75-2.673,12.969-6.958,15.51-12.737 c3.451-7.849,0.464-15.174,0.111-15.984c-1.101-2.532-4.045-3.693-6.579-2.592c-2.532,1.101-3.692,4.047-2.591,6.579 c0.017,0.039,1.618,4.074-0.096,7.971c-1.373,3.123-4.608,5.582-9.615,7.308c-2.61,0.9-3.997,3.747-3.097,6.357 C261.581,197.357,263.519,198.657,265.593,198.657z/> path dM319.722,155.721c-2.532,1.101-3.692,4.047-2.591,6.579c0.026,0.062,2.59,6.305-0.135,12.501 c-2.114,4.806-6.947,8.541-14.367,11.099c-2.61,0.9-3.997,3.747-3.097,6.357c0.714,2.071,2.652,3.372,4.727,3.372 c0.54,0,1.09-0.088,1.63-0.274c10.163-3.504,16.979-9.065,20.261-16.527c4.51-10.254,0.332-20.1,0.151-20.514 C325.201,155.781,322.255,154.618,319.722,155.721z/> path dM167.705,267.335c-2.532,1.101-3.702,4.023-2.602,6.556c0.017,0.042,1.668,4.167-0.114,8.106 c-1.395,3.081-4.616,5.51-9.576,7.22c-2.61,0.9-3.997,3.747-3.097,6.357c0.714,2.071,2.652,3.372,4.727,3.372 c0.54,0,1.09-0.088,1.63-0.274c7.75-2.672,12.968-6.958,15.51-12.736c3.451-7.849,0.464-15.175,0.111-15.984 C173.193,267.419,170.239,266.233,167.705,267.335z/> path dM227.134,270.503c-2.532,1.101-3.706,4.015-2.604,6.547c0.011,0.026,1.047,2.682-0.077,5.135 c-0.907,1.982-3.081,3.578-6.461,4.743c-2.61,0.9-3.997,3.747-3.097,6.357c0.714,2.071,2.652,3.372,4.727,3.372 c0.54,0,1.09-0.088,1.63-0.274c6.166-2.126,10.335-5.574,12.39-10.247c2.807-6.382,0.373-12.349,0.086-13.008 C232.625,270.595,229.665,269.403,227.134,270.503z/> path dM220.182,199.935c3.451-7.849,0.464-15.175,0.111-15.984c-1.101-2.532-4.056-3.716-6.589-2.615 c-2.532,1.101-3.702,4.023-2.602,6.556c0.017,0.042,1.668,4.167-0.114,8.106c-1.395,3.081-4.616,5.51-9.576,7.22 c-2.61,0.9-3.997,3.747-3.097,6.357c0.714,2.071,2.652,3.372,4.727,3.372c0.54,0,1.09-0.088,1.63-0.274 C212.422,209.999,217.64,205.714,220.182,199.935z/> path dM370.095,197.987c-2.532,1.101-3.709,4.007-2.608,6.54c0.008,0.02,0.779,2.035-0.056,3.845 c-0.866,1.875-3.255,3.029-5.106,3.667c-2.61,0.9-3.997,3.747-3.097,6.357c0.714,2.071,2.652,3.372,4.727,3.372 c0.54,0,1.09-0.088,1.63-0.274c5.476-1.888,9.187-4.971,11.03-9.163c2.525-5.743,0.334-11.119,0.076-11.713 C375.589,198.085,372.627,196.888,370.095,197.987z/> path dM372.125,153.744c3.452-7.848,0.465-15.174,0.112-15.984c-1.101-2.532-4.045-3.694-6.579-2.592 c-2.532,1.101-3.692,4.047-2.591,6.579c0.017,0.039,1.618,4.074-0.096,7.971c-1.374,3.123-4.608,5.582-9.616,7.308 c-2.61,0.9-3.997,3.746-3.097,6.357c0.714,2.071,2.652,3.372,4.727,3.372c0.54,0,1.09-0.088,1.63-0.274 C364.366,163.808,369.584,159.523,372.125,153.744z/> path dM278.573,220.854c-2.526,1.077-3.705,4.008-2.647,6.543c0.026,0.063,2.608,6.4-0.163,12.576 c-2.126,4.739-6.926,8.425-14.266,10.956c-2.61,0.9-3.997,3.747-3.097,6.357c0.714,2.071,2.652,3.372,4.727,3.372 c0.54,0,1.09-0.088,1.63-0.274c10.133-3.494,16.93-9.039,20.202-16.48c4.498-10.227,0.331-20.046,0.151-20.459 C284.015,220.925,281.104,219.778,278.573,220.854z/> /g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g> /svg> div idmenu_tortillas_label classhidden-sidebar>Tortillas/div> /button> /li> !--tools--> li classsidebar-list-item data-menu-target#tools-div> button idmenu_tools titleTools classsidebar-button tablinks> svg idmenu_tools_icon classsidebar-icon viewBox0 0 496.303 496.303> g> g> path dM489.508,185.091c-6.703-5.131-15.041-5.319-23.069-4.014c-0.482,0.079-0.955,0.203-1.412,0.338 c-3.56-2.531-7.058-5.159-10.603-7.721c0.722-7.472,1.438-14.945,2.153-22.412c0.122-1.254,0.04-2.486-0.213-3.651 c0-2.188-0.803-4.431-2.783-6.355c-11.172-10.872-22.841-21.193-34.581-31.438c-0.441-1.168-1.147-2.308-2.199-3.354 L349.533,39.62c-1.833-3.583-5.738-6.167-10.684-4.71c-24.116,7.091-42.563,23.346-54.497,45.257 c-0.076,0.142-0.106,0.277-0.173,0.421c-2.062,2.704-2.777,6.454-0.584,10.177c8.252,14.005,16.904,28.584,26.431,42.441 c-25.202,20.749-51.501,40.339-78.025,59.699c4.712,3.999,9.044,8.186,13.208,12.454c25.61-18.72,50.98-37.674,75.309-57.714 c4.845,6.22,9.912,12.179,15.306,17.707c-20.795,22.472-41.295,45.341-61.922,68.113c4.505,3.648,9.359,7.111,14.838,10.242 c20.079-22.178,40.056-44.438,60.307-66.323c17.945,14.579,39.064,24.333,65.09,25.052c3.579,4.877,7.297,9.656,10.866,14.538 c-2.198,4.093-3.728,8.519-3.366,13.218c0.508,6.751,3.803,11.987,8.673,16.511c1.021,0.944,2.082,1.563,3.153,1.939 c1.965,1.274,4.448,1.849,7.271,1.133c16.717-4.202,32.286-13.889,43.945-26.54C493.428,213.736,503.173,195.56,489.508,185.091z M440.444,231.182c-1.655-2.958-0.081-5.817,2.311-9.25c2.777-3.999,3.092-9.163-0.884-12.616 c-0.192-0.17-0.427-0.294-0.649-0.452c-4.621-6.461-9.659-12.614-14.244-19.108c-2.509-3.547-7.582-4.575-12.573-5.06 c-3.133-0.302-6.23-0.384-8.633-0.739c-8.186-1.195-16.376-2.785-24.003-6.104c-18.24-7.929-34.332-23.425-46.312-38.999 c-6.495-8.439-12.304-17.42-18.047-26.382c-2.823-4.41-5.596-8.856-8.287-13.35c-0.884-1.475-8.222-11.85-7.552-13 c8.709-15.026,21.09-26.02,37.05-32.197c3.655,3.631,7.307,7.264,10.963,10.895c13.99,13.914,27.944,27.871,42.051,41.665 c8.019,7.843,16.087,15.638,24.171,23.409c4.189,4.027,8.384,8.046,12.573,12.065c1.163,1.112,10.517,8.455,10.278,9.839 l-2.215,23.003c-0.056,0.586,0.062,1.138,0.087,1.716c-0.69,3.847,1.457,7.348,4.819,9.562 c6.479,4.271,12.385,9.349,18.874,13.624c5.652,3.722,11.74-4.093,17.682-0.67C478.971,208.574,442.638,235.109,440.444,231.182z /> path dM198.375,329.902c-2.242-3.001-4.992-5.783-7.894-7.998c-5.794,5.759-11.596,11.502-17.499,17.139 c-0.025-0.046-0.036-0.097-0.056-0.143c-9.704-18.387-22.615-34.337-37.927-48.185c-0.485-0.62-0.927-1.255-1.409-1.864 c-0.043-0.056-0.084-0.086-0.125-0.137c7.564-6.068,15.213-12.045,22.919-17.95c-3.369-4.865-6.619-9.872-9.707-15.062 c-45.146,34.475-88.311,71.152-125.063,114.818c-0.733,0.873-1.211,1.777-1.564,2.681c-1.17,1.904-1.437,4.347-0.058,7.145 c11.893,24.11,30.138,43.976,54.781,55.325c1.747,0.807,3.404,0.99,4.933,0.787c1.909,0.279,3.989-0.107,6.048-1.549 c41.802-29.305,79.714-62.973,115.722-98.706c-0.186-0.289-0.389-0.584-0.541-0.884 C200.063,333.528,199.233,331.705,198.375,329.902z M78.991,417.727c-17.161-8.867-30.925-22.734-40.164-39.695 c24.407-28.36,51.567-53.74,80.176-77.546c1.201,1.031,2.267,2.153,3.438,3.21c12.444,16.184,24.024,33.012,33.233,51.282 c0.021,0.046,0.051,0.076,0.076,0.117C131.406,377.366,106.052,398.511,78.991,417.727z/> path dM357.216,330.304c-23.922-24.532-50.267-46.936-76.037-69.857c-1.417-1.255-2.823-2.514-4.23-3.773 c-4.443-3.976-8.84-7.998-13.223-12.027c-10.639-9.793-21.023-19.807-30.98-30.206c-4.078-4.261-8.153-8.513-12.058-12.924 c-0.074-0.081-0.158-0.134-0.229-0.21c-0.432-0.455-0.886-0.838-1.358-1.166c-6.033-6.012-11.829-12.002-17.222-17.793 c-0.899-0.967-1.788-2.023-2.684-3.006c-8.699-9.501-17.336-19.51-25.687-29.935c-4.626-5.774-9.275-11.793-13.825-17.879 c-0.381-0.508-1.27-1.59-2.43-2.994c-1.617-1.955-5.928-7.175-7.993-10.141c7.495-26.248,1.915-50.251-15.51-66.224 C115.494,35.428,89.302,28.05,59.835,31.15c-5.657,0.591-9.839,4.606-10.644,10.217c-0.759,5.279,1.658,10.717,5.822,13.759 c1.556,2.113,3.735,3.697,6.34,4.583c12.063,4.105,24.709,9.727,26.997,20.256c1.643,7.551-6.967,15.028-9.646,17.136 c-6.769,5.33-16.816,7.539-25.136,5.433c-13.129-3.298-20.472-17.201-23.882-26.014c-0.218-2.971-1.414-5.75-3.486-8.003 c-2.605-2.833-6.269-4.456-10.044-4.456c-5.626,0-10.28,3.603-11.857,9.186L4.145,73.84c-0.114,0.374-0.198,0.696-0.208,0.8 c-8.272,30.643-3.413,58.516,13.695,78.467c10.618,12.386,25.283,18.931,42.406,18.931c8.292,0,17.097-1.563,25.743-4.55 c12.771,14.551,26.266,28.444,39.359,41.916l8.752,9.024c2.61,2.699,5.126,5.454,7.607,8.247 c5.74,6.452,11.252,13.16,16.915,20.111c0.467,0.579,0.929,1.135,1.404,1.716l5.901,7.236c0.536,0.65,1.155,1.188,1.82,1.666 c0.838,1.021,1.663,2.052,2.496,3.077c12.116,14.995,23.623,30.757,35.033,46.677c3.529,4.926,7.051,9.866,10.575,14.803 c5.617,7.865,11.253,15.716,16.963,23.49c36.432,49.581,76.07,95.852,135.163,119.77c2.468,0.995,4.753,0.721,6.632-0.26 c1.224-0.146,2.493-0.67,3.727-1.767c20.348-18.001,39.273-45.352,25.472-73.133C392.346,367.403,374.751,348.285,357.216,330.304 z M136.329,198.533c-14.165-14.582-28.812-29.65-42.317-45.359l-3.691-4.289l-5.22,2.178c-8.435,3.52-17.103,5.375-25.057,5.375 c-12.611,0-22.889-4.532-30.564-13.487c-15.404-17.966-15.163-40.502-12.334-56.038c7.513,16.488,18.938,27.31,32.624,30.745 c12.906,3.24,28.122-0.061,38.593-8.312c12.126-9.552,17.674-21.475,15.236-32.702C99.578,58.172,80.649,49.994,69.734,46.1 c22.018-0.69,40.05,5.256,53.476,17.564c19.032,17.445,13.545,42.825,10.301,52.94c-1.612,5.027,0.785,8.63,11.72,21.871 c0.937,1.132,1.661,1.996,1.96,2.402c4.654,6.218,9.412,12.37,14.145,18.283c7.487,9.354,15.219,18.306,23.003,26.964 c2.044,2.274,4.067,4.633,6.117,6.845c4.963,5.34,10.252,10.836,15.754,16.358c-0.739,1.3-1.811,2.864-3.077,4.57 c-7.031,9.448-20.947,23.798-27.944,28.437c-0.386-0.432-0.787-0.82-1.206-1.142l-2.064-2.526 c-0.323-0.396-0.65-0.797-0.973-1.193c-4.786-5.88-9.694-11.839-14.779-17.709c-3.583-4.134-7.239-8.231-11.055-12.185 L136.329,198.533z M370.343,449.352c-52.374-22.597-88.804-63.764-121.925-108.39c-7.396-9.963-14.627-20.093-21.835-30.229 c-3.514-4.946-7.025-9.893-10.545-14.823c-10.146-14.208-20.383-28.254-31.09-41.695c7.462-5.174,15.988-13.593,23.014-21.743 c3.666-4.253,6.87-8.382,9.328-11.944c0.967,1.021,1.889,2.075,2.867,3.09c10.717,11.09,22.021,21.667,33.53,32.05 c4.418,3.991,8.855,7.962,13.314,11.907c5.215,4.616,10.44,9.222,15.655,13.817c11.446,10.09,22.836,20.21,33.814,30.65 c20.129,19.139,40.776,38.593,57.676,60.732C395.042,400.166,399.312,423.094,370.343,449.352z/> /g> /g> /svg> div idmenu_tools_label classhidden-sidebar>Tools/div> /button> /li> /ul> /div> div classbottom-sidebar> ul classsidebar-list> !--about--> li classsidebar-list-item> button idmenu_about data-modal-target#about-modal titleAbout classsidebar-button> svg idmenu_about_icon classsidebar-icon viewBox0 0 24 24 preserveAspectRatioxMidYMid meet focusablefalse>g>path dM15.36,9.96c0,1.09-0.67,1.67-1.31,2.24c-0.53,0.47-1.03,0.9-1.16,1.6L12.85,14h-1.75l0.03-0.28 c0.14-1.17,0.8-1.76,1.47-2.27c0.52-0.4,1.01-0.77,1.01-1.49c0-0.51-0.23-0.97-0.63-1.29c-0.4-0.31-0.92-0.42-1.42-0.29 c-0.59,0.15-1.05,0.67-1.19,1.34L10.32,10H8.57l0.06-0.42c0.2-1.4,1.15-2.53,2.42-2.87c1.05-0.29,2.14-0.08,2.98,0.57 C14.88,7.92,15.36,8.9,15.36,9.96z M12,18c0.55,0,1-0.45,1-1s-0.45-1-1-1s-1,0.45-1,1S11.45,18,12,18z M12,3c-4.96,0-9,4.04-9,9 s4.04,9,9,9s9-4.04,9-9S16.96,3,12,3 M12,2c5.52,0,10,4.48,10,10s-4.48,10-10,10S2,17.52,2,12S6.48,2,12,2L12,2z>/path>/g> /svg> div idmenu_about_label classhidden-sidebar>About/div> /button> /li> !--email--> li idmenu_email classsidebar-list-item> a idmenu_email_link titleContact hrefmailto:emailratiorecipes@gmail.com target_blank classsidebar-link> svg idmenu_email_icon classsidebar-icon viewBox0 0 58 58> g> path dM50.466,43.995l6.483-3.242l-17.637-6.498l6.498,17.638l3.242-6.484l6.797,6.797c0.195,0.195,0.451,0.293,0.707,0.293 s0.512-0.098,0.707-0.293c0.391-0.391,0.391-1.023,0-1.414L50.466,43.995z M42.688,37.631l9.232,3.402l-3.887,1.943l-1.943,3.888 L42.688,37.631z/> path dM57.995,6.477c-0.002-0.111-0.019-0.222-0.06-0.33c-0.003-0.007-0.008-0.012-0.01-0.019 c-0.011-0.027-0.029-0.049-0.042-0.075c-0.041-0.081-0.089-0.155-0.148-0.22c-0.026-0.029-0.054-0.052-0.083-0.078 c-0.062-0.054-0.129-0.099-0.202-0.136c-0.033-0.017-0.063-0.035-0.098-0.048C57.24,5.529,57.124,5.5,57,5.5H1 c-0.124,0-0.24,0.029-0.351,0.071C0.614,5.584,0.584,5.602,0.551,5.619C0.478,5.656,0.411,5.701,0.348,5.755 C0.319,5.781,0.292,5.804,0.266,5.833c-0.06,0.065-0.108,0.14-0.149,0.221C0.104,6.079,0.086,6.101,0.075,6.128 C0.072,6.134,0.067,6.14,0.064,6.146c-0.041,0.108-0.057,0.219-0.06,0.33C0.004,6.485,0,6.492,0,6.5v39 c0,0.003,0.002,0.006,0.002,0.009c0.001,0.107,0.017,0.214,0.053,0.319c0.004,0.012,0.013,0.022,0.018,0.034 c0.013,0.034,0.034,0.063,0.051,0.095c0.039,0.074,0.082,0.142,0.137,0.203c0.028,0.031,0.056,0.058,0.088,0.085 c0.06,0.053,0.126,0.096,0.197,0.133c0.034,0.018,0.066,0.037,0.102,0.051C0.759,46.471,0.876,46.5,1,46.5h35c0.553,0,1-0.447,1-1 s-0.447-1-1-1H3.879c4.548-3.604,14.801-11.781,20.069-16.403l1.421,1.255c1.002,0.894,2.317,1.341,3.633,1.341 c1.313,0,2.626-0.446,3.625-1.337L56,8.718V36.5c0,0.553,0.447,1,1,1s1-0.447,1-1v-30C58,6.492,57.996,6.485,57.995,6.477z M2,43.437V8.718l20.437,18.046C16.881,31.617,6.086,40.204,2,43.437z M31.299,27.86c-1.267,1.132-3.331,1.132-4.602-0.004 l-1.979-1.747c-0.005-0.007-0.007-0.015-0.012-0.021c-0.022-0.025-0.053-0.035-0.077-0.058L3.644,7.5h50.713L31.299,27.86z/> /g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g>g>/g> /svg> div idmenu_email_label classhidden-sidebar>Contact/div> /a> /li> /ul> /div> /aside> main classcontent> div idhome-div classtabcontent active> p>Cooking with ratios is a simple method for achieving scalable, repeatable results from predictable ingredients. Choose a category to view and scale the recipes. Most of the recipes here are based on weight (grams), and will require a digital kitchen scale. Where indicated, the ratios are based on volumes, and can be scaled to any practical unit of volume./p> p>Every recipe is comprised of a base ingredient and other ingredients. The recipes work by defining the quantities of the additional ingredients as ratios of the quantity of the base ingredient. As you increase or decrease the quantity of the base ingredient, the rest of the recipe scales perfectly./p> p>Like what you see, or have suggestions for edits or additions? Contact us a hrefmailto:emailratiorecipes@gmail.com target_blank titleEmail RatioRecipes.com>here/a>./p> /div> div idbread-div classtabcontent> h3>No Knead Boule/h3> form idboule_form nameboule> table> tr>td colspan3>strong>Enter base weight (500g makes (1) 8-inch loaf):/strong>/td>/tr> tr> td>Amount of a data-modal-target#white-flour-modal classmodal-link>white flouri classfas fa-info-circle>/i>/a> (grams):/td> td>input typetext namebase size11 value500 onchangecalculateBoule();>/td> td>input typebutton valueCompute idboule_scale>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>a data-modal-target#warm-water-modal classmodal-link>Wateri classfas fa-info-circle>/i>/a> (72%):/td> td classingred>input classnobord typetext namewater size11 value360 g>/td> /tr> tr> td>Active Dry Yeast (1%):/td> td classingred>input classnobord typetext nameyeast size11 value5 g>/td> /tr> tr> td>Salt (2%):/td> td classingred>input classnobord typetext namesalt size11 value10 g>/td> /tr> /table> p>Weigh the water and yeast into a bowl, and mix to dissolve. Weigh in the flour, a data-modal-target#salt-order-modal classmodal-link>then the salti classfas fa-info-circle>/i>/a>. Mix thoroughly. Let rise for at least 10 - 12 hours in the refrigerator. Bring the dough to room temperature before trying to work with it. Form a loaf on a heavily floured towel and let it rise at room temperature until it doubles in size. Preheat the oven and a casserole or large pot to 450F. When the oven and vessel are preheated, carefully turn the loaf into the vessel, and bake covered for 30 minutes. Uncover, a data-modal-target#bake-time-modal classmodal-link>bakei classfas fa-info-circle>/i>/a> another 15 - 20 minutes until the loaf is browned to your liking. Let the bread cool completely before slicing./p> /form> hr> h3>All Purpose Sandwich Buns/h3> form idbun_form namebun> table> tr>td colspan3>strong>Enter base weight (300g makes (4) large buns ≈75g/serving):/strong>/td>/tr> tr> td>Amount of a data-modal-target#white-flour-modal classmodal-link>white flouri classfas fa-info-circle>/i>/a> (grams):/td> td>input typetext namebase size11 value300 onchangecalculateBun();>/td> td>input typebutton valueCompute id bun_scale>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>a data-modal-target#warm-water-modal classmodal-link>Wateri classfas fa-info-circle>/i>/a> (69%):/td> td classingred>input classnobord typetext namewater size11 value207 g>/td> /tr> tr> td>Active Dry Yeast (2%):/td> td classingred>input classnobord typetext nameyeast size11 value6 g>/td> /tr> tr> td>Sugar (2%):/td> td classingred>input classnobord typetext namesugar size11 value6 g>/td> /tr> tr> td>Softened butter or shortening (14%):/td> td classingred>input classnobord typetext nameoil size11 value42 g>/td> /tr> tr> td>Salt (2%):/td> td classingred>input classnobord typetext namesalt size11 value6 g>/td> /tr> /table> p>Weigh the water, sugar, and yeast into a bowl, and mix to dissolve. Weigh in the flour, mix, and knead for about 5 minutes. Weigh in the fat and salt. Knead for another 10 minutes or until smooth. Let a data-modal-target#dough-rise-modal classmodal-link>risei classfas fa-info-circle>/i>/a> 1.5 - 2 hours. Weigh the dough into equal portions, and a data-modal-target#tight-balls-modal classmodal-link>form tight ballsi classfas fa-info-circle>/i>/a> from each portion. Let this rise covered for 45-60 minutes. Heat oven to 450F. a data-modal-target#bake-time-modal classmodal-link>Bakei classfas fa-info-circle>/i>/a> about 14 - 16 minutes. Let the buns cool completely before serving./p> /form> hr> h3>Ciabatta/h3> form idciabatta_form nameciabatta> table> tr>td colspan3>strong>Enter base weight (250g makes (1) 8-inch loaf):/strong>/td>/tr> tr> td>Amount of a data-modal-target#white-flour-modal classmodal-link>white flouri classfas fa-info-circle>/i>/a> (grams):/td> td>input typetext namebase size11 value250 onchangecalculateCiabatta();>/td> td>input typebutton valueCompute idciabatta_scale>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>a data-modal-target#warm-water-modal classmodal-link>Wateri classfas fa-info-circle>/i>/a> (82%):/td> td classingred>input classnobord typetext namewater size11 value205 g>/td> /tr> tr> td>Active Dry Yeast (2%):/td> td classingred>input classnobord typetext nameyeast size11 value5 g>/td> /tr> tr> td>Salt (2%):/td> td classingred>input classnobord typetext namesalt size11 value5 g>/td> /tr> /table> p>Weigh the water and yeast into a bowl, and mix to dissolve. Weigh in the flour, and mix thoroughly. Knead the unsalted dough in a mixer for 5 - 7 minutes. Let the dough rest for 30 - 40 minutes, then thoroughly a data-modal-target#salt-order-modal classmodal-link>mix in the salti classfas fa-info-circle>/i>/a>. Let the dough a data-modal-target#dough-rise-modal classmodal-link>risei classfas fa-info-circle>/i>/a> about 4 hours, folding the sides of the dough up over the top about every hour or so. If youre planning on making multiple loaves or buns from this recipe, it will be easiest to divide the dough before rising, and let the portions rise in separate containers./p> p>a data-modal-target#form-ciabatta-modal classmodal-link>Form the loave(s)i classfas fa-info-circle>/i>/a> or buns by turning the wet dough out onto parchment paper, and shaping it roughly. Let the loave(s) or buns rise at room temperature until doubled in size, probably about an hour. Preheat the oven and a pizza stone or baking steel to 475F. When the oven is preheated, carefully place the bread (and paper) onto the pizza stone, and bake for 15 minutes; turn the oven down to 350F, and a data-modal-target#bake-time-modal classmodal-link>bakei classfas fa-info-circle>/i>/a> another 5-10 minutes until the bread is browned to your liking. Let the bread cool completely before slicing./p> /form> hr> h3>Dave Arnolds Parker House Rolls (recipe c/o a hrefhttps://www.theringer.com/recipe-club-podcast target_blank>Recipe Club/a>)/h3> form iddaphr_form namedaphr> table> tr>td colspan3>strong>Enter base weight (660g makes the recipe linked below)/strong>br>For sandwich buns use 70g per bun:/td>/tr> tr> td>Amount of AP flour (grams):/td> td>input typetext namebase size11 value660 onchangecalculateDAPHR();>/td> td>input typebutton valueCompute id daphr_scale>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Whole Milk (71.7%):/td> td classingred>input classnobord typetext namemilk size11 value473 g>/td> /tr> tr> td>Whole Egg (8.6%):/td> td classingred>input classnobord typetext nameegg size11 value57 g>/td> /tr> tr> td>Salt (2.2%):/td> td classingred>input classnobord typetext namesalt size11 value14.5 g>/td> /tr> tr> td>Sugar (15.2%):/td> td classingred>input classnobord typetext namesugar size11 value100 g>/td> /tr> tr> td>SAF Red Yeast (1.8%):/td> td classingred>input classnobord typetext nameyeast size11 value12 g>/td> /tr> tr> td>Potato Flour (9.1%):/td> td classingred>input classnobord typetext namepotato size11 value60 g>/td> /tr> tr> td>Softened Butter (17.1%):/td> td classingred>input classnobord typetext namebutter size11 value113 g>/td> /tr> /table> p>The a hrefhttps://docs.google.com/document/d/1YueMZVAl9NMwORfXuxFl0iEN9oqnK4U2X0h1T5K0VQc/edit target_blank>full recipe method/a> is available from the Recipe Club podcast./p> /form> hr> h3>Steamed Bao Buns/h3> form idbao_form namebao> table> tr>td colspan3>strong>Enter base weight (240g makes (8) buns ≈30g/serving):/strong>/td>/tr> tr> td>Amount of AP flour (grams):/td> td>input typetext namebase size11 value240 onchangecalculateBao();>/td> td>input typebutton idbao_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Milk, about 100F (62%):/td> td classingred>input classnobord typetext namemilk size11 value144 g>/td> /tr> tr> td>Sugar (6.7%):/td> td classingred>input classnobord typetext namesugar size11 value16 g>/td> /tr> tr> td>Active Dry Yeast (1.2%):/td> td classingred>input classnobord typetext nameyeast size11 value2.8 g>/td> /tr> tr> td>Shortening or lard(4%):/td> td classingred>input classnobord typetext nameoil size11 value4.8 g>/td> /tr> tr> td>Salt (1.3%):/td> td classingred>input classnobord typetext namesalt size11 value2.4 g>/td> /tr> tr> td>Baking Powder (1%):/td> td classingred>input classnobord typetext namebpow size11 value2.4 g>/td> /tr> /table> p>Weigh the milk, sugar, and yeast into a bowl, and mix to dissolve. Weight the remaining ingredients into the yeasted milk. Mix, then knead for about 2 minutes. Let a data-modal-target#dough-rise-modal classmodal-link>risei classfas fa-info-circle>/i>/a> 1.5 - 2 hours. Weigh the dough into equal ≈50g portions. For each portion, roll out into a 1/4 thick oval, brush one side with oil, and fold over (oil side in) to form the bun. Let these rise covered for just 10 - 15 minutes. Steam the buns for 10 minutes, then remove the (still closed) steamer from the heat and let the buns sit in the steamer 3- 4 minutes more before removing. When ready to use, the oiled inner fold should allow the slightly cooled bun to open for stuffing./p> /form> hr> h3>Telera style Sandwich Buns/h3> form idtelera_form nametelera> table> tr>td colspan3>strong>Enter base weight (300g makes (4) large buns ≈75g/serving):/strong>/td>/tr> tr> td>Amount of a data-modal-target#white-flour-modal classmodal-link>white flouri classfas fa-info-circle>/i>/a> (grams):/td> td>input typetext namebase size11 value300 onchangecalculateTelera();>/td> td>input typebutton idtelera_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients (roux):/strong> /td>/tr> tr> td>a data-modal-target#white-flour-modal classmodal-link>white flouri classfas fa-info-circle>/i>/a> (4.5%):/td> td classingred>input classnobord typetext namerouxf size11 value13.5 g>/td> /tr> tr> td>Milk (25%):/td> td classingred>input classnobord typetext namerouxm size11 value75 g>/td> /tr> tr> td>Water (12%):/td> td classingred>input classnobord typetext namerouxw size11 value36 g>/td> /tr> tr>td colspan2> strong>Other Ingredients (dough):/strong> /td>/tr> tr> td>a data-modal-target#warm-water-modal classmodal-link>Wateri classfas fa-info-circle>/i>/a> (50%):/td> td classingred>input classnobord typetext namewater size11 value150 g>/td> /tr> tr> td>Sugar (4%):/td> td classingred>input classnobord typetext namesugar size11 value12 g>/td> /tr> tr> td>Active Dry Yeast (1.5%):/td> td classingred>input classnobord typetext nameyeast size11 value4.5 g>/td> /tr> tr> td>Salt (2%):/td> td classingred>input classnobord typetext namesalt size11 value6 g>/td> /tr> tr> td>Softened butter or shortening (5%):/td> td classingred>input classnobord typetext nameoil size11 value15 g>/td> /tr> /table> p>Begin by making the roux. Mix the roux flour, milk, and water together in a pan using a whisk. Place over medium heat, and cook stirring constantly for 4 - 5 minutes, until aromatic (like toast). Let this cool completely before moving on./p> p>For the dough, weigh the water, sugar, and yeast into a bowl, and mix to dissolve. Weigh in the base flour and salt. Add the cooled roux, and mix thoroughly. Knead for about 5 minutes before adding in the fat. Knead the fat into the dough for another 10 minutes, or until smooth. Let a data-modal-target#dough-rise-modal classmodal-link>risei classfas fa-info-circle>/i>/a> 1.5 - 2 hours. Weigh the dough into equal portions, and a data-modal-target#tight-balls-modal classmodal-link>form tight ballsi classfas fa-info-circle>/i>/a> from each portion. Crease the top of each ball using a dowel, like the handle of a wooden spoon. Let these rise covered for 45 - 60 minutes. Heat oven to 425F. a data-modal-target#bake-time-modal classmodal-link>Bakei classfas fa-info-circle>/i>/a> about 18 - 20 minutes. Let the buns cool completely before serving./p> /form> /div> div idbrine-div classtabcontent> h3>Universal Equilibrium Brine Calculator/h3> To find your base weight, place a large non-reactive container (like a Cambro) on your scale and tare the scale. Weigh in your protein and enough water to cover. Select your brining target from the options below, then enter your base weight. p>form idbrine_form namebrine> input typeradio idscale_brine_01 namebrine value0.01 onchangecalculateBrine();> label forscale_brine_01>Seafood (1% salt)/label>br> input typeradio idscale_brine_0125 namebrine value0.0125 onchangecalculateBrine();> label forscale_brine_0125>White meat poultry or bone-in pork(1.25% salt)/label>br> input typeradio idscale_brine_015 namebrine value0.015 checked onchangecalculateBrine();> label forscale_brine_015>Dark meat poultry or boneless pork(1.5% salt)/label>br> input typeradio idscale_brine_025 namebrine value0.025 onchangecalculateBrine();> label forscale_brine_025>Wet cure (2.5% salt)/label>br> table> tr> td>Base weight (protein and water in grams):/td> td>input typetext namebase size11 value0 onchangecalculateBrine();>/td> td>input typebutton idbrine_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Salt:/td> td classingred>input classnobord typetext namesalt size11 value>/td> /tr> tr> td>Sugar (optional):/td> td classingred>input classnobord typetext namesugar size11 value>/td> /tr> /table> p>After calculating the initial base weight, remove the protein from the water. Weight in the salt and optional sugar, and dissolve completely before adding the protein back to the brine. The container should remain refrigerated throughout the brining process. Its recommended to rotate the protein and redistribute the brine every day or two./p> p>The time factor for an equilibrium brine is going to be longer than gradient brines. Plan for something thats 1 - 1.5 inches thick to take about a day. A cut twice that thick will take about 3 days. If youre doing a roast, give it a week to 10 days. The beauty of this technique is that the brined cut will never get any saltier than the target chosen above, but it takes time. This technique is ideal for fish, poultry cuts, chops, and similarly sized cuts./p> /form>/p> hr> h3>Vinegar Pickle Brine/h3> form namepickle> table idpickle_form> tr>td colspan3>strong>Select the volume and units:/strong>/td>/tr> tr> td>Target volume:/td> td>input typetext namebase size11 value1 onchangecalculatePickle();>/td> td>select idunits nameunits onchangecalculatePickle();> option value240>Cups/option> option value480>Pints/option> option value960>Quarts/option> /select>/td> td>input typebutton idpickle_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Water (50%):/td> td classingred>input classnobord typetext namewater size11 value120 g>/td> /tr> tr> td>Vinegar (50%):/td> td classingred>input classnobord typetext namevinegar size11 value120 g>/td> /tr> tr> td>Salt (2%):/td> td classingred>input classnobord typetext namesalt size11 value4.8 g>/td> /tr> tr> td>Sugar (0.5%):/td> td classingred>input classnobord typetext namesugar size11 value1.2 g>/td> /tr> /table> p>Combine the water, salt, and sugar. Heat that brine gently in a pot or microwave just until the salt and sugar can be fully dissolved in the water. Stir in the vinegar to combine./p> p>This brine is a neutral vinegar brine that can be used for any vegetables. For the most crisp results, add the vegetables to room temperature or chilled brine. For faster and/or softer results, bring the brine up to about 200F before adding the vegetables./p> /form> hr> h3>Dried Mushroom Broth/h3> form namemushbroth> table idmushbroth_form> tr>td colspan3>strong>Enter base weight (946g = 1 quart of broth):/strong>/td>/tr> tr> td>Amount of water (grams):/td> td>input typetext namebase size11 value946 onchangecalculateMushbroth();>/td> td>input typebutton idmushbroth_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Dried mushrooms (5.5%):/td> td classingred>input classnobord typetext namemush size11 value52 g>/td> /tr> tr> td>Salt (0.03%):/td> td classingred>input classnobord typetext namesalt size11 value2.8 g>/td> /tr> tr> td>MSG (0.015%):/td> td classingred>input classnobord typetext namemsg size11 value1.4 g>/td> /tr> /table> p>The goal of this recipe is a deeply flavorful mushroom broth that can be used as an ingredient, or simply enjoyed with garnish(es) of your choice. The key technique is a stable, relatively low temperature steep. An induction burner or electronic kettle is excellent for this type of flavor extraction process. Note, the rehydrated mushrooms will be virtually flavorless at the end of this process; dont plan on getting any other use out of those/p> p>Bring the water up to a stable 65C (149F). Add the dried mushrooms to the water, and steep at 65C for 1 hour. When the hour is over, add the salt and msg to a fine strainer (I like the ubiquitous gold tone coffee filter), and pour the broth through the strainer. Press the strainer contents to get the retained broth./p> /form> hr> /div> div idcookie-div classtabcontent> h3>Chocolate Chips Cookies/h3> form namecchip> table idcchip_form> tr>td colspan3>strong>Enter base weight (≈54g/dozen):/strong>/td>/tr> tr> td>Amount of AP flour (grams):/td> td>input typetext namebase size11 value270 onchangecalculateCchip();>/td> td>input typebutton idcchip_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Baking soda (1.9%):/td> td classingred>input classnobord typetext namesoda size11 value5 g>/td> /tr> tr> td>Salt (1.9%):/td> td classingred>input classnobord typetext namesalt size11 value5 g>/td> /tr> tr> td>Butter (84%):/td> td classingred>input classnobord typetext namebutter size11 value227 g>/td> /tr> tr> td>Granulated sugar (55%):/td> td classingred>input classnobord typetext namewsugar size11 value150 g>/td> /tr> tr> td>Brown sugar (67%):/td> td classingred>input classnobord typetext namebsugar size11 value180 g>/td> /tr> tr> td>Vanilla (2%):/td> td classingred>input classnobord typetext namevanilla size11 value5 g>/td> /tr> tr> td>Beaten eggs (37%):/td> td classingred>input classnobord typetext nameeggs size11 value100 g>/td> /tr> tr> td>Chocolate chips (126%):/td> td classingred>input classnobord typetext namecchips size11 value340 g>/td> /tr> /table> p>Preheat oven to 375F. Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in a mixer until creamy. Add eggs gradually, beating well after each addition. Gradually mix in the dry ingredients. Stir in chocolate chips and any optional additions like nuts. Drop rounded tablespoons onto an ungreased baking sheet. Bake for 9 - 11 minutes or until golden brown. Cool on the baking sheet for 2 minutes; remove to a wire rack to cool completely./p> /form> hr> h3>Peanut Butter Cookies/h3> form namepbutter> table idpbutter_form> tr>td colspan3>strong>Enter base weight (≈54g/dozen):/strong>/td>/tr> tr> td>Amount of all-purpose flour (grams):/td> td>input typetext namebase size11 value270 onchangecalculatePbutter();>/td> td>input typebutton idpbutter_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Shortening (76%):/td> td classingred>input classnobord typetext namebutter size11 value205 g>/td> /tr> tr> td>Peanut butter (102%):/td> td classingred>input classnobord typetext namepeanut size11 value275 g>/td> /tr> tr> td>Baking soda (1.9%):/td> td classingred>input classnobord typetext namesoda size11 value5 g>/td> /tr> tr> td>Salt (1.1%):/td> td classingred>input classnobord typetext namesalt size11 value3 g>/td> /tr> tr> td>Granulated sugar (74%):/td> td classingred>input classnobord typetext namewsugar size11 value200 g>/td> /tr> tr> td>Brown sugar (88.5%):/td> td classingred>input classnobord typetext namebsugar size11 value239 g>/td> /tr> tr> td>Beaten eggs (37%):/td> td classingred>input classnobord typetext nameeggs size11 value100 g>/td> /tr> /table> p>Preheat oven to 325F. Beat shortening, peanut butter, salt, and soda until combined. Cream in granulated sugar and brown sugar until creamy. Add eggs gradually, beating well after each addition. Gradually mix in the flour. Drop rounded tablespoons onto an ungreased baking sheet. Gently flatten and score with the back of a floured fork. Bake for 15 - 20 minutes or until evenly brown. Cool on the baking sheet for 2 minutes; remove to a wire rack to cool completely./p> /form> hr> h3>No-bake Peanut Butter Balls/h3> form namepbball> table idpbball_form> tr>td colspan3>strong>Enter base weight (≈128g/dozen):/strong>/td>/tr> tr> td>Amount of natural peanut butter (grams):/td> td>input typetext namebase size11 value128 onchangecalculatePbball();>/td> td>input typebutton idpbball_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Cocoa powder (40%):/td> td classingred>input classnobord typetext namecocoa size11 value51 g>/td> /tr> tr> td>Oats (20%):/td> td classingred>input classnobord typetext nameoats size11 value26 g>/td> /tr> tr> td>Powdered Sugar (50%):/td> td classingred>input classnobord typetext namepsugar size11 value64 g>/td> /tr> tr> td>Soy milk (25%):/td> td classingred>input classnobord typetext namesoy size11 value32 g>/td> /tr> /table> p>Soak the oats in the soy milk in a large mixing bowl for about 5 minutes. After 5 minutes, add in all of the remaining ingredients, and mix thoroughly. Roll into bite-sized balls, and chill for at least 30 minutes./p> p>You can also leave the soy milk out, and sub in any jam you like. If youre using sweetened peanut butter, youll want to adjust the sugar level down to taste. The recipe is based on unsweetened natural peanut butter./p> /form> hr> h3>Sugar Cookies/h3> form namesugarcookie> table idsugarcookie_form> tr>td colspan3>strong>Enter base weight (≈116g/dozen):/strong>/td>/tr> tr> td>Amount of all-purpose flour (grams):/td> td>input typetext namebase size11 value580 onchangecalculateSugarcookie();>/td> td>input typebutton idsugarcookie_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Baking powder (3.3%):/td> td classingred>input classnobord typetext namepowder size11 value19 g>/td> /tr> tr> td>Salt (1%):/td> td classingred>input classnobord typetext namesalt size11 value5 g>/td> /tr> tr> td>Butter (39%):/td> td classingred>input classnobord typetext namebutter size11 value227 g>/td> /tr> tr> td>Granulated sugar (69%):/td> td classingred>input classnobord typetext namewsugar size11 value400 g>/td> /tr> tr> td>Vanilla (1%):/td> td classingred>input classnobord typetext namevanilla size11 value5 g>/td> /tr> tr> td>Beaten eggs (17.5%):/td> td classingred>input classnobord typetext nameeggs size11 value102 g>/td> /tr> /table> p>Combine flour, baking powder, and salt in a small bowl. Beat butter, granulated sugar, and vanilla in mixer until creamy. Add eggs gradually, beating well after each addition. Gradually mix in the dry ingredients. Divide the dough into 2 - 4 parts, and chill for at least 2 hours. Preheat the oven to 375F. Roll the dough to about 1/8 and cut out cookies. Place the cookies onto an ungreased baking sheet. Bake for 8 - 10 minutes or until golden brown. Cool on the baking sheet for 2 minutes; remove to a wire rack to cool completely./p> /form> /div> div idsauces-div classtabcontent> h3>Dairy Free Onion Soubise/h3> form namesoubise> table idsoubise> tr>td colspan3>strong>Enter base weight (250g makes about 1 quart of soubise):/strong>/td>/tr> tr> td>Amount of onion (grams):/td> td>input typetext namebase size11 value225 onchangecalculateSoubise();>/td> td>input typebutton idsoubise_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Water (297%):/td> td classingred>input classnobord typetext namewater size11 value668 g>/td> /tr> tr> td>Raw Cashews (26.5%):/td> td classingred>input classnobord typetext namecashew size11 value59.6 g>/td> /tr> tr> td>Salt (1.8%):/td> td classingred>input classnobord typetext namesalt size11 value4 g>/td> /tr> tr> td>MSG (0.45%):/td> td classingred>input classnobord typetext namemsg size11 value1 g>/td> /tr> tr> td>White Pepper (0.45%):/td> td classingred>input classnobord typetext namewpepper size11 value1 g>/td> /tr> tr> td>Xanthan Gum (0.14%):/td> td classingred>input classnobord typetext namexanthan size11 value0.3 g>/td> /tr> /table> p>Soubise is a classic french sauce that is traditionally made with onions and dairy. The result is a silky, savory, subtly sweet nappe that can be used in countless ways. This version uses raw cashews to achieve a classic result without dairy (though feel free to load it up with butter if you like)./p> p>Soak your raw cashews in water for an hour or so for best results, but its not absolutely necessary if you have a high-powered blender. Slice your onions consistently to promote even cooking. Add the onions to a heated sauce pan with a tablespoon of neutral oil. Sweat the onions for a couple of minutes until they are wilted and becoming translucent, but definiely not browning. Add the water and cashews to the pan, and simmer covered for about 30 minutes. Add the salt, pepper, and MSG. Mix and turn off the heat. Let the sauce stand off the heat for 10 to 15 minutes, but up to an hour is fine./p> p>To finish the sauce, add the cooked ingredients to a blender and puree completely. Once the mixture is smooth, add the optional xanthan gum to the running blender and let it run for another 30 seconds. You can strain this mixture if you like, but if the base was cooked out and the blender did its job, this should already be a perfect puree with the consistency of heavy cream./p> Tips for customizing your cheese sauces: ul> li>This recipe produces a very gently seasoned result. In some applications you may prefer up to double the salt and pepper./li> li>Some traditional soubise recipes were made with bechamel, so for a thicker result you can reduce the amount of water used in the base, or make a roux and refire the finished sauce with the roux to thicken it./li> /ul> /form> hr> h3>Tomato Jam/h3> form nametomjam> table idtomjam> tr>td colspan3>strong>Enter base weight:/strong>/td>/tr> tr> td>Amount of tomato (grams):/td> td>input typetext namebase size11 value580 onchangecalculateTomJam();>/td> td>input typebutton idtomatoJam_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Sugar (20%):/td> td classingred>input classnobord typetext namesugar size11 value116 g>/td> /tr> tr> td>Vinegar (5%):/td> td classingred>input classnobord typetext namevinegar size11 value29 g>/td> /tr> tr> td>Salt (0.7%):/td> td classingred>input classnobord typetext namesalt size11 value4.1 g>/td> /tr> /table> p>Before preparing the tomato jam, youll need to make a decision about texture. If you want a finished product thats smooth like apple butter, throw split, deseeded tomatoes (or whole cherry tomatoes) in a high speed blender and puree. If you want a more varied texture, deseed and coarsely chop the tomatoes, or split cherry tomatoes. For thicker-skinned varieties, you may consider removing the skins if you arent pureeing the tomatoes./p> p>Once youve made your tomato decisions, add all of the ingredients to a heavy sauce pan, mix thoroughly, and bring to a boil. Stir occassionally to prevent scorching. You dont have to worry too much about high heat while theres still a lot of tomato water in the pot, since reduction is the goal. After 15 minutes or so, youll notice a thicker texture emerging, and youll need to adjust the heat down to a simmer to avoid constant stirring./p> p>Reduce the jam for 45-60 minutes, or until the mixture has concentrated, thickened, and taken on a glossy appearance. The jam will have a thicker texture once cooled./p> p>Store in the refridgerator in non-reactive containers like glass jars./p> Tips for customizing your tomato jam: ul> li>Mix and match sugars (white, brown, honey, etc.)/li> li>Mix and match vinegars like rice, Zhenjiang, or even lemon juice/li> li>Add flavorings like dry spices or fresh ginger. Herbs and alliums like garlic might prove unpredictable over time, so reserve these for small batches intended for quick use/li> /ul> /form> hr> h3>Unbreakable Cheese Sauce/h3> form namechsauce> table idchsauce> tr>td colspan3>strong>Enter base weight:/strong>/td>/tr> tr> td>Amount of cheese (grams):/td> td>input typetext namebase size11 value110 onchangecalculateChsauce();>/td> td>input typebutton idcheeseSauce_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Flour (20%):/td> td classingred>input classnobord typetext nameflour size11 value22 g>/td> /tr> tr> td>Butter (25.5%):/td> td classingred>input classnobord typetext namebutter size11 value28 g>/td> /tr> tr> td>Milk (436%):/td> td classingred>input classnobord typetext namemilk size11 value480 g>/td> /tr> tr> td>Sodium Citrate (1%):/td> td classingred>input classnobord typetext namecitrate size11 value1.1 g>/td> /tr> /table> p>The problem with cheese sauce is that the flavor options are usually limited to cheeses that can be melted without breaking. In this sauce, sodium citrate is added to allow for virtually any cheese to maintain emulsion, and result in unique and flavorful cheese sauces that dont break or curdle./p> p>Grate the cheese(s) for ease of melting later. Combine the flour and butter in a hot sauce pan, and whisk to combine. Once the roux is sizzling, slowly whisk in the milk to emulsify the base sauce. Once the white sauce has returned to a boil, mix in the sodium citrate, and reduce the heat to low. Whisk in small batches of the grated cheese, being sure to fully melt each addition before adding the next. Once all of the cheese is added, reduce heat to the lowest possible, or use the sauce immediately./p> Tips for customizing your cheese sauces: ul> li>Cheese blends work well when you want to include powerfully flavored cheeses without creating an overpowering sauce./li> li>If you choose to flavor the sauce with dried spices, add those in the roux stage, before the milk is added./li> li>If you choose to flavor the sauce with acidic or chunky ingredients like roasted or pickled chilis, add those at the very end./li> li>The flavor of the base sauce can be altered by swapping in alternate liquids, like beer, broth, or the soubise recipe shared above./li> /ul> /form> hr> h3>Vinegar Hot Sauce/h3> form namevhs> table idvhs> tr>td colspan3>strong>Enter base weight:/strong>/td>/tr> tr> td>Amount of chilis (grams):/td> td>input typetext namebase size11 value250 onchangecalculateVhs();>/td> td>input typebutton idvinegarHotSauce_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Water (50%):/td> td classingred>input classnobord typetext namewater size11 value125 g>/td> /tr> tr> td>Vinegar (50%):/td> td classingred>input classnobord typetext namevinegar size11 value125 g>/td> /tr> tr> td>Salt (4%):/td> td classingred>input classnobord typetext namesalt size11 value10 g>/td> /tr> tr> td>Sugar (1.2%):/td> td classingred>input classnobord typetext namesugar size11 value3 g>/td> /tr> tr> td>Xanthan Gum (0.001%):/td> td classingred>input classnobord typetext namexanthan size11 value0.25 g>/td> /tr> /table> p>The base weight for this recipe is all of the prepped vegetables, which could simply be chopped seeded chilis, or it could include other additions like garlic, tomato, fruits, or anything else you like the flavor of in a vinegar hot sauce. Get all that stuff prepped and weighed, and thats the base weight to enter for this recipe./p> p>Combine all ingredients except for the optional xanthan gum in a pot, and bring to a simmer. Cook just until the chilis are soft enough to be pureed. Pass the mixture through a food mill, or use a blender to puree completely./p> p>Once the sauce has been pureed to your liking, you can adjust the thickness with small additions of equal parts water and vinegar. If you choose to enhance the texture and emulsion stability with xanthan gum, add that into the running blender so it is thoroughly and quickly incorporated without clumping./p> Tips for customizing your hot sauces: ul> li>Chilis with thick flesh and/or thin skin work really well/li> li>The flavor and acidity of the particular vinegar you choose is a major variable. This is another place where a blend might work well/li> li>Avoid getting any fats or oils involved. They will change the texture and appearance of the sauce, leading to something more dressing-like/li> li>Small amounts of fruits or vegetables that are high in pectin enhance the texture of the finished sauce, as well as adding flavor complexity and sweetness/li> li>If you want to add the flavor of vegetables that are difficult to puree (ginger, celery, etc.), juice them, and substitute them for some of the water content/li> /ul> /form> /div> div idnoodles-div classtabcontent> h3>Boiling Water Noodles/h3> form nameboiling> table idnoodle_form> tr>td colspan3>strong>Enter base weight (≈63g/serving):/strong>/td>/tr> tr> td>Amount of a data-modal-target#white-flour-modal classmodal-link>white flouri classfas fa-info-circle>/i>/a> (grams):/td> td>input typetext namebase size11 value252 onchangecalculateBoiling();>/td> td>input typebutton idnoodle_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Boiling Water (52%):/td> td classingred>input classnobord typetext namewater size11 value131 g or ml>/td> /tr> /table> p>Bring more water than you need up to a boil. Weigh the flour into a clean bowl, then weigh in the indicated amount of boiling water. Carefully mix thoroughly, then knead for at least 5 minutes (a mixer is much safer here). Let the dough rest to fully hydrate for at least 90 minutes (or up to a full day) before a data-modal-target#noodle-roll-modal classmodal-link>rolling and cuttingi classfas fa-info-circle>/i>/a>. These noodles will cook very quickly in salted boiling water. For example, this dough rolled to #7 on a pasta roller and cut into noodles cooks in 20 - 30 seconds./p> /form> hr> h3>Pasta/h3> form namepasta> table idpasta_form> tr>td colspan3>strong>Enter base weight (≈63g/serving):/strong>/td>/tr> tr> td>Amount of a data-modal-target#white-flour-modal classmodal-link>white flouri classfas fa-info-circle>/i>/a> (grams):/td> td>input typetext namebase size11 value252 onchangecalculatePasta();>/td> td>input typebutton idpasta_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Beaten Egg (52%):/td> td classingred>input classnobord typetext nameegg size11 value131 g>/td> /tr> /table> p>To prep the eggs, estimate ≈45g per egg and beat up enough to achieve at least the quantity indicated above. Weigh the flour into a clean bowl, then weigh in the indicated amount of beaten eggs. Mix thoroughly, then knead for at least 5 minutes (a mixer is very handy here). Let the dough rest to fully hydrate for at least 60 minutes before a data-modal-target#pasta-roll-modal classmodal-link>rolling and cuttingi classfas fa-info-circle>/i>/a>. This pasta will cook in salted boiling water in about a minute./p> /form> /div> div idpizza-div classtabcontent> h3>Detroit-style Pan Pizza/h3> form namedetroit> table iddetriot_pizza_form> tr>td colspan3>strong>Enter base weight (350g fills a 9x13 pan ≈75g/serving):/strong>/td>/tr> tr> td>Amount of a data-modal-target#white-flour-modal classmodal-link>white flouri classfas fa-info-circle>/i>/a> (grams):/td> td>input typetext namebase size11 value350 onchangecalculateDetroit();>/td> td>input typebutton iddetriot_pizza_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>a data-modal-target#warm-water-modal classmodal-link>Wateri classfas fa-info-circle>/i>/a> (74%):/td> td classingred>input classnobord typetext namewater size11 value258 g>/td> /tr> tr> td>Active Dry Yeast (1%):/td> td classingred>input classnobord typetext nameyeast size11 value3.5 g>/td> /tr> tr> td>Olive Oil (2%):/td> td classingred>input classnobord typetext nameoil size11 value7 g>/td> /tr> tr> td>Salt (2%):/td> td classingred>input classnobord typetext namesalt size11 value7 g>/td> /tr> /table> p>Weigh the water, oil, and yeast into a bowl, and mix to dissolve. Weigh in the flour, a data-modal-target#salt-order-modal classmodal-link>then the salti classfas fa-info-circle>/i>/a>. Mix thoroughly and let a data-modal-target#dough-rise-modal classmodal-link>risei classfas fa-info-circle>/i>/a> for 60 - 90 minutes. Thoroughly grease or oil a pan like a 9x13. Turn the dough into the oiled pan, and stretch the dough to cover the bottom of the pan. Let the dough rise in the pan for 20 - 30 minutes while the oven heats to 450F. Top the pizza, being sure to get sauce and cheese all the way to the edge. The goal is caramelized lasagna-style edges. Bake about 20 minutes. For best results, remove the pizza from the pan to cool for at least 10 minutes before slicing./p> /form> hr> h3>Hand tossed Pizza/h3> form namehandy> table idhandtoss_pizza_form> tr>td colspan3>strong>Enter base weight (350g makes 2 pizzas ≈75g/serving):/strong>/td>/tr> tr> td>Amount of a data-modal-target#white-flour-modal classmodal-link>white flouri classfas fa-info-circle>/i>/a> (grams):/td> td>input typetext namebase size11 value350 onchangecalculateHandy();>/td> td>input typebutton idhandtoss_pizza_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>a data-modal-target#warm-water-modal classmodal-link>Wateri classfas fa-info-circle>/i>/a> (67%):/td> td classingred>input classnobord typetext namewater size11 value235 g>/td> /tr> tr> td>Sugar (2.5%):/td> td classingred>input classnobord typetext namesugar size11 value9 g>/td> /tr> tr> td>Active Dry Yeast (1%):/td> td classingred>input classnobord typetext nameyeast size11 value4 g>/td> /tr> tr> td>Olive Oil (5%):/td> td classingred>input classnobord typetext nameoil size11 value20 g>/td> /tr> tr> td>Salt (2%):/td> td classingred>input classnobord typetext namesalt size11 value7 g>/td> /tr> /table> p>Weigh the water, sugar, and yeast into a bowl, and mix to dissolve. Weigh in the flour, oil, then the salt. Mix thoroughly, knead for 5 minutes, and let a data-modal-target#fridge-rise-modal classmodal-link>rise in the refrigerator overnighti classfas fa-info-circle>/i>/a>. Alternately, double the yeast quantity, and let rise 2 - 3 hours at room temperature. Bring dough to room temp before using. Heat a pizza stone in the middle of a 500F oven for at least 20 minutes. Form each crust on a thoroughly floured peel, and top. Use the peel to safely bring the pizza in and out of the oven. Bake about 12 minutes./p> /form> hr> !-- h3>Neapolitan-style Pizza/h3> form namenea> table idneapolitan_pizza_form> tr>td colspan3>strong>Enter base weight (250g makes 2 pizzas ≈75g/serving):/strong>/td>/tr> tr> td>Amount of bread flour (grams):/td> td>input typetext namebase size11 value250 onchangecalculateNea();>/td> td>input typebutton idneapolitan_pizza_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>a data-modal-target#poolish-modal classmodal-link>Poolishi classfas fa-info-circle>/i>/a> Flour (40%):/td> td classingred>input classnobord typetext namepflour size11 value100 g>/td> /tr> tr> td>Poolish a data-modal-target#warm-water-modal classmodal-link>Wateri classfas fa-info-circle>/i>/a> (40%):/td> td classingred>input classnobord typetext namepwater size11 value100 g>/td> /tr> tr> td>Active Dry Yeast (1%):/td> td classingred>input classnobord typetext nameyeast size11 value2.5 g>/td> /tr> tr> td>Dough a data-modal-target#warm-water-modal classmodal-link>Wateri classfas fa-info-circle>/i>/a> (54%, 67% total hydration):/td> td classingred>input classnobord typetext namewater size11 value135 g>/td> /tr> tr> td>Salt (2.8%):/td> td classingred>input classnobord typetext namesalt size11 value7 g>/td> /tr> /table> p>Weigh the poolish water, poolish flour, and yeast into a bowl, and mix to dissolve. Let this ferment in the refrigerator overnight./p> p>Let the poolish come to room temperature. Weigh the base flour, dough water, and salt into the poolish. Mix thoroughly, knead for 10 minutes, and let a data-modal-target#dough-rise-modal classmodal-link>risei classfas fa-info-circle>/i>/a> for 90 - 120 minutes. Heat a pizza stone in the middle of a 500F oven for at least 20 minutes. Form each crust on a thoroughly floured peel, and top. Use the peel to safely bring the pizza in and out of the oven. Bake about 12 minutes./p> /form> hr> --> h3>Thin Bar-style Pizza/h3> form namebar> table idbar_pizza_form> tr>td colspan3>strong>Enter base weight (200g makes 1 large pizza ≈50g/serving):/strong>/td>/tr> tr> td>Amount of a data-modal-target#white-flour-modal classmodal-link>white flouri classfas fa-info-circle>/i>/a> (grams):/td> td>input typetext namebase size11 value200 onchangecalculateBar();>/td> td>input typebutton idbar_pizza_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>a data-modal-target#warm-water-modal classmodal-link>Wateri classfas fa-info-circle>/i>/a> (48%):/td> td classingred>input classnobord typetext namewater size11 value96 g>/td> /tr> tr> td>Sugar (3%):/td> td classingred>input classnobord typetext namesugar size11 value6 g>/td> /tr> tr> td>Active Dry Yeast (0.5%):/td> td classingred>input classnobord typetext nameyeast size11 value1 g>/td> /tr> tr> td>Olive Oil (8%):/td> td classingred>input classnobord typetext nameoil size11 value16 g>/td> /tr> tr> td>Salt (2%):/td> td classingred>input classnobord typetext namesalt size11 value4 g>/td> /tr> /table> p>Weigh the water, sugar, oil, and yeast into a bowl, and mix to dissolve. Weigh in the flour, then the salt. Mix thoroughly and let a data-modal-target#dough-rise-modal classmodal-link>risei classfas fa-info-circle>/i>/a> for 2 - 3 hours. Heat the oven to to 475F. Turn the dough onto a work surface and roll as thin as possible. Place the dough on either a floured pizza peel (if youre going to use a baking stone), or a piece of parchment (if youre placing it directly on the oven rack). Top the pizza, and bake about 15 minutes. Cut into squares, because thats how its done./p> /form> /div> div idsausage-div classtabcontent> h3>Pork Sausage Base/h3> form namepsausage> table idpork_sausage_form> tr>td colspan3>strong>Enter base weight (≈454g/lb.):/strong>/td>/tr> tr> td>Amount of lean pork (grams):/td> td>input typetext namebase size11 value454 onchangecalculatePsausage();>/td> td>input typebutton idpork_sausage_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Pork fat(25%):/td> td classingred>input classnobord typetext namefat size11 value113.5 g>/td> /tr> tr> td>Salt (2.5%):/td> td classingred>input classnobord typetext namesalt size11 value11.4 g>/td> /tr> tr> td>Water or flavorful liquid (10%):/td> td classingred>input classnobord typetext nameliquid size11 value45 g>/td> /tr> /table> Some notes: ul> li>This base recipe will yield a highly seasoned (2% salt), 80% lean pork sausage that can be flavored to taste in countless ways. For a less seasoned base (1.5% salt), or to accommodate salty flavoring agents, reduce the salt to 75% of the indicated amount, or 1.87% the weight of the lean pork./li> li>This recipe assumes that youre engineering the fat ratio in the finished sausage by combining ground lean with ground fat. If youre starting with a relatively fatty cut like shoulder and want to simplify the recipe, just grind the meat and weigh it. Season with salt at 2% the weight of the meat, and water or flavorful liquid at 8% the weight of the meat./li> /ul> Method: dice the meat and fat to roughly 3/4-inch cubes, trimming out any sinew or connective tissue. Mix the trimmed meat, fat, and salt together thoroughly, then refrigerate. Chill the grinder parts 20 - 30 minutes in the freezer to keep the fat from melting during grinding. p>Grind the salted meat and fat cubes until the desired texture. For a fine grind, most sausage makers prefer the texture of multiple passes through a coarse die, as opposed to using a fine die. When the meat is ground, mix in the chilled liquid of choice, as well as any additional seasonings, until the surface of the mix is sticky. Stuff it into casings if you like, or use bulk. Any sausage will improve in flavor and texture if refrigerated overnight before cooking./p> Seasoning suggestions: ul> li>Italian sausage red chile flake, cracked or ground fennel seed, and your favorite woody herb(s)/li> li>Garlic sausage 2 - 3 pureed garlic cloves per pound of meat. Optional: use white Vermouth as the liquid; add finely chopped Asian chives/li> li>Smoked sausage (all pork) measure the volume of the salt that is portioned by weight above. Add that same volume of ground black pepper. Some people like the balance of an equal volume of white sugar with the flavors of smoke and black pepper./li> li>Breakfast sausage black pepper, sage, and optional maple syrup./li> /ul> /form> hr> h3>Beer Bratwurst/h3> form namebrat> table idbrat_form> tr>td colspan3>strong>Enter base weight (≈454g/lb.):/strong>/td>/tr> tr> td>Amount of pork shoulder (grams):/td> td>input typetext namebase size11 value1000 onchangecalculateBrat();>/td> td>input typebutton idbrat_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Hoppy Beer (7%):/td> td classingred>input classnobord typetext namebeer size11 value70 g>/td> /tr> tr> td>Ginger Water (3%):/td> td classingred>input classnobord typetext nameginger size11 value30 g>/td> /tr> tr> td>Salt (1.5%):/td> td classingred>input classnobord typetext namesalt size11 value15 g>/td> /tr> tr> td>Sugar (0.5%):/td> td classingred>input classnobord typetext namesugar size11 value5 g>/td> /tr> tr> td>Brat Seasoning (see below) (1%):/td> td classingred>input classnobord typetext nameseason size11 value10 g>/td> /tr> /table> Ingredient Prep: ul> li>strong>Ginger water/strong>: smash or grate 30 - 40 grams of peeled ginger, and place into a heat-proof vessel. Bring 1 cup of water to a boil, and pour over the ginger. Let that steep for at least 15 minutes, and strain before using./li> li>strong>Brat Seasoning/strong> (seasons about 10 lbs. of meat): ul classnobullets> li>12 g ground mustard seed/li> li>12 g white pepper/li> li>6 g black pepper/li> li>5 g dried marjoram/li> li>4 g ground coriander seed/li> li>4 g citric acid/li> li>4 g msg/li> /ul> /li> /ul> Method: dice the pork shoulder into roughly 3/4-inch cubes, trimming out any sinew or connective tissue. Mix the trimmed meat and salt together thoroughly, then refrigerate. Chill the grinder parts 20 - 30 minutes in the freezer to keep the fat from melting during grinding. p>Grind the salted meat cubes through a coarse die. Refrigerate the ground meat for 10 - 15 minutes, then grind through a coarse die a second time to achieve a fine texture. When the meat is double-ground, mix in the beer, ginger water, salt, sugar, and brat seasoning until the surface of the mix is sticky. Stuff it into casings if you like, or use bulk. This recipe freezes very well./p>/form> hr> h3>Shellfish Mousseline/h3> form namemousseline> table idmousseline_form> tr>td colspan3>strong>Enter base weight:/strong>/td>/tr> tr> td>Amount of shellfish (grams):/td> td>input typetext namebase size11 value340 onchangecalculateMousseline();>/td> td>input typebutton idmousseline_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Dairy (50%):/td> td classingred>input classnobord typetext namedairy size11 value170 g>/td> /tr> tr> td>Beaten Egg (12.5%):/td> td classingred>input classnobord typetext nameegg size11 value42.5 g>/td> /tr> tr> td>Salt (0.8%):/td> td classingred>input classnobord typetext namesalt size11 value2.7 g>/td> /tr> tr> td>Sugar (0.4%):/td> td classingred>input classnobord typetext namesugar size11 value1.35 g>/td> /tr> /table> p>Clean your shellfish, then weigh it to set your base weight. Keep the shellfish well-chilled while you weigh out all of the other ingredients. Make sure the egg is beaten before weighing. You can plan on about 45-50g per large egg./p> p>Once everything is weighed out, put the shellfish in a food processor, and pulse briefly to chop it. Add the salt and sugar, then start the food processor. Stream in the dairy and eggs gradually, and process until smooth and fully combined. Dont over-process, or the cooked result will be racquetball-esque./p> Tips for customizing your mousseline:br> ul> li>The finished mousseline can be flavored in innumerable ways with chopped herbs, ground spices, flavored oils, MSG, etc./li> li>While the dairy adds structure to the mousseline, any flavorful liquid can be subbed in. For shrimp mousseline, it is delicious to sub out half of the dairy for a concentrated stock made from the shrimp shells./li> li>If the mousseline is going to be served cold, you should push the salt and sugar quantities up by about 50%./li> /ul> /form>/div> div idtortilla-div classtabcontent> h3>Corn Tortillas/h3> form namecorn> table idcorn_tortilla_form> tr>td colspan3>strong>Enter base weight (90g ≈ 4 large or 6 small tortillas):/strong>/td>/tr> tr> td>Amount of a data-modal-target#masa-modal classmodal-link>masa harinai classfas fa-info-circle>/i>/a> (grams):/td> td>input typetext namebase size11 value90 onchangecalculateCorn();>/td> td>input typebutton idcorn_tortilla_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Water (140%):/td> td classingred>input classnobord typetext namewater size11 value126 g>/td> /tr> tr> td>Salt (1%):/td> td classingred>input classnobord typetext namesalt size11 value0.9 g>/td> /tr> /table> p>Weigh the masa harina, water, and salt into a bowl and mix until the masa is completely rehydrated. Cover the masa and let it sit at room temperature for at least 10 minutes, but up to an hour. Portion the dough to 30 - 35g balls. Individually press each ball of masa into a tortilla, and gently place on a griddle over medium-high heat. Flip the tortilla every 30 to 40 seconds to prevent overdrying on the surface. Each tortilla needs about 3 minutes in total, and it should puff with steam somewhere around the last minute of cooking. Remove the cooked tortillas to steam in a clean towel until theyre all ready./p> /form> hr> h3>Flour Tortillas/h3> form nametort> table idflour_tortilla_form> tr>td colspan3>strong>Enter base weight (68g ≈ 2 large or 3 small tortillas):/strong>/td>/tr> tr> td>Amount of a data-modal-target#white-flour-modal classmodal-link>white flouri classfas fa-info-circle>/i>/a> (grams):/td> td>input typetext namebase size11 value136 onchangecalculateTort();>/td> td>input typebutton idflour_tortilla_scale valueCompute>/td> /tr> tr>td colspan2> strong>Other Ingredients:/strong> /td>/tr> tr> td>Canola oil (18%):/td> td classingred>input classnobord typetext namefat size11 value24.5 g>/td> /tr> tr> td>Salt (2%):/td> td classingred>input classnobord typetext namesalt size11 value2.8 g>/td> /tr> tr> td>Baking Powder (1.8%):/td> td classingred>input classnobord typetext namebpow size11 value2.5 g>/td> /tr> tr> td>Water (55%):/td> td classingred>input classnobord typetext namewater size11 value75 g>/td> /tr> /table> p>Weigh the flour, baking powder, and salt into a bowl and mix briefly. Mix the oil into the seasoned flour until the mixture is an evenly crumbly texture. Weigh in the water, and mix an additional 3 - 5 minutes, until smooth (a mixer is very handy here). Let the dough rest for at least 20 minutes. Portion the dough to 40 - 50g balls. Form the balls into thin tortillas using a rolling pin (the gluten will contract when using a tortilla press, making thin tortillas very difficult to achieve). a data-modal-target#flour-tortilla-modal classmodal-link>Griddle the tortillas over medium heati classfas fa-info-circle>/i>/a> about 30 -40 seconds per side. They should bubble on the first side before flipping. Hold the cooked tortillas in a clean towel until theyre all ready./p> /form> /div> div idtools-div classtabcontent> h3>Temperature Converter/h3> p>Type a value in either of the fields to convert between temperature measurements:/p> div> input idinputFahrenheit typenumber min-459.66999999999996 placeholderFahrenheit oninputtemperatureConverter(this.id,this.value) onchangetemperatureConverter(this.id,this.value) stylewidth: 100px;> label forinputFahrenheit>F/label> /div> div> input idinputCelsius typenumber min-273.15 placeholderCelsius oninputtemperatureConverter(this.id,this.value) onchangetemperatureConverter(this.id,this.value) stylewidth: 100px;> label forinputCelsius>C/label> /div> hr> h3>Weight Converter/h3> p>Type a value in either of the fields to convert between weight measurements:/p> div> input idinputOunce typenumber min0 placeholderOunces oninputweightConverter(this.id,this.value) onchangeweightConverter(this.id,this.value) stylewidth: 100px;> label forinputOunce>oz/label> /div> div> input idinputGram typenumber min0 placeholderGrams oninputweightConverter(this.id,this.value) onchangeweightConverter(this.id,this.value) stylewidth: 100px;> label forinputGram>g/label> /div> hr> h3>Calculate Percentage/h3> p> What is input idinputPercentage typenumber min0 max100 onchangevalidatePercentage(this.value) stylewidth: 100px;> label forinputPercentage>%/label> of input idinputValue typenumber min0 stylewidth: 100px;> label forinputValue>?/label> input idcalculateButton typebutton valueCalculate >> onclickcalcPercentage(document.getElementById(inputPercentage).value,document.getElementById(inputValue).value) />input idpercentageResult typetext readonlyreadonly size8> /p> /div> /main> /div> !--MODALS--> div classmodal idwhite-flour-modal> ! --- class is for the style, id defines the open link js selector value ---> div classmodal-header> div classmodal-title>What Kind of Flour?/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> On this site, ‘white flour’ is specified for any recipe where all-purpose flour and bread flour could be used interchangeably. Does that mean you’ll get the same results using either one? No. p>All-purpose flours have something like 9 - 12% protein, while bread flours have something like 11 - 14% protein. The amount of protein in the flour corresponds to how much gluten will form in the dough after the flour is hydrated. More gluten produces a stronger, chewier result, while a lower gluten dough produces a softer, more tender result./p> p>For many recipes, this is a matter of taste; in those cases, ‘white flour’ is specified./p> /div> /div> div classmodal idtight-balls-modal> ! --- class is for the style, id defines the open link js selector value ---> div classmodal-header> div classmodal-title>Balling the Dough/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> Balling dough is a step that adds structure and consistency to the finished product. To begin, take each portion of dough, and imagine its form as the face of a clock. Grab the edge at 12 o’clock, and pull it up (perpendicular to the work surface), then press it down into the center of the clock’s face. Rotate the dough clockwise about a quarter turn, and repeat: pull the edge of the dough up (perpendicular to the work surface), then press it down into the center of the clock’s face. Continue rotating and stretching the dough in this manner until you’ve made a couple of rotations around the ball. It will appear more ball-like, and have a relatively smooth surface on the side touching the work surface. p>To complete the balling process, flip the dough over so that the seam(s) from the previous step are facing down on the work surface. Form a cupped hand (or two, if the dough is large) over the dough ball. Tighten and smooth the dough ball by moving your cupped hand(s) in a circular motion on the work surface. The goal is to get the dough ball rolling and stretching across its surface, while constraining its size and shape with your hand./p> /div> /div> div classmodal idsalt-order-modal> ! --- class is for the style, id defines the open link js selector value ---> div classmodal-header> div classmodal-title>When to Add the Salt?/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> There are two things to keep in mind about adding salt to a yeast dough made with glutinous flour. First, avoid direct contact between yeast and salt. The salt will significantly decrease the productivity of the yeast. When adding salt to an unmixed dough, keep the flour between the yeast and salt to avoid direct contact. p>Second, salt affects gluten development, so some bakers will reserve the salt from the recipe until the dough has been mixed, kneaded, and even rested for up to an hour. This lets long gluten strands develop, before being contracted by the addition of the salt. In general, this matters most as hydration levels increase./p> /div> /div> div classmodal idbake-time-modal> ! --- class is for the style, id defines the open link js selector value ---> div classmodal-header> div classmodal-title>When Is Bread ‘Done’?/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> The quantitative answer is based on internal temperature. For a dough with little or no fat added, the dough is cooked when the internal temperature is about 200F +/- a couple of degrees. For a dough with significant fat added (say more than 2% the weight of the flour), the dough is cooked when the internal temperature is about 188F +/- a couple of degrees. p>The qualitative answer would include the ‘browned to taste’ factor. If you want a more or less browned crust, try playing with the oven temperature, the amount of time the dough bakes covered versus uncovered, and the oven position to find the balance you prefer. If you can achieve your desired brownness by altering logistics, the result will be more delicious than letting the dough cook beyond its optimal internal temperature./p> /div> /div> div classmodal idform-ciabatta-modal> ! --- class is for the style, id defines the open link js selector value ---> div classmodal-header> div classmodal-title>Working with Wet Dough/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> It’s certainly possible to form a wet dough into a loaf using standard shaping techniques, but it will require a lot of bench flour. To avoid the drawbacks of excessive bench flour, breads like ciabatta can be formed using a more free-form technique. p>Prepare a piece of parchment paper about 20% larger than the finished bread will be. Turn the ciabatta dough out, directly onto the parchment. The dough is fluid enough that gravity will do a lot of the work. Use a tool like wet hands or an oiled offset spatula to gently shape the dough to the desired shape./p> /div> /div> div classmodal idnoodle-roll-modal> ! --- class is for the style, id defines the open link js selector value ---> div classmodal-header> div classmodal-title>Working with Boiling Water Dough/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> This dough is easy to work with because it has significant gluten development, and relatively low hydration. It won’t be very sticky, or require much if any bench flour. If you do need some bench flour, corn starch works very well. As you roll and cut noodles or dumpling wrappers, dust the completed product with corn starch to prevent sticking while being held before cooking. /div> /div> div classmodal idpasta-roll-modal> ! --- class is for the style, id defines the open link js selector value ---> div classmodal-header> div classmodal-title>Working with Pasta Dough/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> This dough should be easy to work with because it has significant gluten development, and relatively low hydration. It won’t be very sticky, or require much bench flour. AP or semolina work very well for the work surface and for dusting the completed product to prevent sticking before cooking. p>This dough can dry out while you’re working with it, so if you’re rolling and cutting in batches, keep reserved dough portions covered with a damp towel. For stuffed pastas, you might consider adding 1 - 2% water to the recipe for a less stiff dough./p> /div> /div> div classmodal idfridge-rise-modal> ! --- class is for the style, id defines the open link js selector value ---> div classmodal-header> div classmodal-title>Overnight Rise in the Refrigerator/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> A dough that ferments over a longer period of time has a more complex flavor. Chilling a dough allows for a very slow, flavorful fermentation to occur over 8 -12 hours, instead of a typical 1 - 2 hour room temperature fermentation. Just be sure to let these refrigerated doughs come to room temperature before trying to form and shape them. /div> /div> div classmodal idpoolish-modal> ! --- class is for the style, id defines the open link js selector value ---> div classmodal-header> div classmodal-title>What’s a Poolish?/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> Poolish is a high hydration pre-ferment traditionally used in European bread making. Poolish is fermented slowly, over 8 -12 hours which develops flavor and texture. /div> /div> !-- div classmodal idcorn-tortilla-modal> div classmodal-header> div classmodal-title>Cooking Corn Tortillas/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> When griddling corn tortillas, the goal is to cook on very stable, even heat. A steel or cast iron pan or griddle is a great tool for this. p>Think of the cook in 3 stages: ol> li>Side 1 for 10 seconds: the goal is simply to set this side so the surface is just cooked. If you see steam, thats too long/li> li>Side 2 for 10 seconds: similarly, the goal is simply to set this side so the surface is just cooked. After cooking this second side, the tortilla should be set on the outside, but have a moist under-cooked layer inside. The goal is to trap the steam inside the tortilla, causing it to puff./li> li>Back to Side 1 on high heat until the steam inside the tortilla causes it to puff and finish cooking/li> /ol> /p> p>If you really want to master the corn tortilla, check out Jorge Gavirias book Masa: Techniques, Recipes, and Reflections on a Timeless Staple./p> /div> /div> --> div classmodal idmasa-modal> ! --- class is for the style, id defines the open link js selector value ---> div classmodal-header> div classmodal-title>Masa Harina/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> I highly recommend using the best quality masa harina that you can find. For me, thats a hrefhttps://masienda.com/ target_blank>Masienda/a>. They offer tons of incredible products, but their heirloom corn masa harinas are amazingly delicious, and fun to work with. /div> /div> div classmodal idflour-tortilla-modal> ! --- class is for the style, id defines the open link js selector value ---> div classmodal-header> div classmodal-title>Cooking Flour Tortillas/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> When griddling flour tortillas, stable, even heat is good, but a medium heat is ideal. If the heat is too high, the fat in the dough will cause the surface to crisp, instead of staying soft and chewy. p>Griddle the first side for 30 - 40 seconds. You can gauge this like pancakes: when the visible surface bubbles all over, flip it to the second side. The second side will cook more quickly; the tortilla is almost cooked through before that flip. If the gluten is well developed, and the tortilla is rolled evenly, the whole thing might puff like pita bread on the second side. Either way, dont let these cook to the point of crispness, or they will lose their chewy texture./p> /div> /div> div classmodal idwarm-water-modal> ! --- class is for the style, id defines the open link js selector value ---> div classmodal-header> div classmodal-title>Water for Yeast Doughs/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> The water used in yeast doughs needs to be warm for two reasons. First, yeast needs an environment conducive to feeding and multiplying. If the dough isnt warm enough, it wont rise in a predictable way. Second, most instant or active dry yeast needs warm water to dissolve and activate. If the granules of dry yeast arent dissolved, the yeast will not be dispersed through the dough and activated. Again, the dough wont rise in a predictable way. p>All that said, water warmer than about 130F can kill yeast, so whats the right temperature for water in yeast dough? If youre using active dry or instant yeast, use water thats 105-110F. This temperature is ideal to dissolve and activate the yeast. If youre using fresh yeast, anything 90-110F is sufficient./p> /div> /div> div classmodal iddough-rise-modal> ! --- class is for the style, id defines the open link js selector value ---> div classmodal-header> div classmodal-title>Bulk Fermentation/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> Bulk fermentation for yeast doughs is commonly called the first rise. The fermentation process produces organic acids and carbon dioxide gas, which both play an important role in dough development. Organic acids give dough its flavor, and strengthen the gluten network. Carbon dioxide gives dough volume and lightness. p>Bulk fermentation should happen in a bowl or container large enough to allow the dough to at least double in size. You can lightly oil the bowl to reduce sticking, and to help prevent a dry skin from forming on the top of the dough. It also helps to cover the container./p> p>The ideal environment for bulk fermenting a wheat-based dough is 75-80F, and relatively high humidity. One reliable year-round method is to microwave a cup of water to create a warm, humid environment in the microwave, then place the covered dough in the closed microwave to rise./p> /div> /div> div classmodal idabout-modal> ! --- class is for the style, id defines the open link js selector value ---> div classmodal-header> div classmodal-title>About RatioRecipes.com/div>button data-close-button classclose-button>×/button> /div> div classmodal-body> For me, the fun of cooking is the balance of creative improvisation, and the challenge to learn some repertoire. After many years of playing music, I can recognize a lot of parallels between cooking and music, so I get to apply some hard earned lessons learned outside of the kitchen. p>One of these lessons is the limitation of pure improvisation. For those of us that know our limits (or at least acknowledge that they might exist), its freeing to have some formulaic structure upon which we can improvise, and make something that people will enjoy./p> p>I hope that Ratio Recipes will provide some backbone for your creative culinary projects. Let these scalable, reliable elements of culinary repertoire support your improvisation, and make something delicious to share!/p> ❤ Rob Schlette /div> /div> div idoverlay>/div>/body>/html>
View on OTX
|
View on ThreatMiner
Please enable JavaScript to view the
comments powered by Disqus.
Data with thanks to
AlienVault OTX
,
VirusTotal
,
Malwr
and
others
. [
Sitemap
]