[dk]

Ruhlman writes in today's post, "Cooks and bakers are distinctly different creatures. Cooks are the jazz musicians, bakers and pastry chefs are the classical pianists."

But certainly the importance of getting the proper ratio isn't limited to baking. Off the top of my head, mayonnaise, hollandaise, etc. are obvious examples. The "mother sauces", roux, custards, even certain stocks also come to mind. The 2:1:1 ratio for mirepoix isn't finicky but if it's mirepoix you want, you need to be in the ballpark.

I take the idea as, yes, of course there are a great many things you can cook by improvising and feeling your way. But armed with some basic, classic ratios, you can extend the same improvisational approach to riskier territory where you might otherwise want the guidance of a recipe. Whether it's successful at that I couldn't say.

[frossie]

People make their own mayo? I am such an underachiever...

(I can definitely make roux without measuring anything)

[dk]

You should try it. :-) Homemade mayonnaise is wonderful! You'll never get that flavor from a jar.

[tptacek]

1:1 ratios are easy like that.