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Culinary Calculators

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Units

Units

Imperial here is by weight. Cups and spoons stay out in either system: what makes a recipe repeatable is the scale.

Temperature

Temperature

This applies to the calculated numbers. The explanatory text stays in Celsius, which is how the sources write it.

Display

Simplified interface

Hides the method, divergence, glossary and sources sections, leaving the page with just the tool.

Kitchen ratios with a cited source

The ratios that make a recipe work

Bread, pickles, fresh pasta, gelato, meat curing and jam worked out in grams, scaled to what you actually need. Every number comes from a book or an official regulation, with the source addressed.

  • Everything in grams

    No cups, no spoons. A scale is what makes a recipe repeatable from one bake to the next.

  • Every number has a source

    Ratios come from reference cookbooks and are cited by author and page, so you can check them and read further.

  • When sources disagree, we say so

    Kayser calls for 70% hydration in white bread; Camargo, 60%. Instead of quietly picking one, we explain the difference and why the default is what it is.

The calculators

Each one is built the same way: the ratios from the book, the safe range for every ingredient, and the arithmetic done for the amount you have at home.

  1. 01

    Bread

    Baker's percentage, presets by bread type and conversion between fresh, active dry, instant yeast and levain.

    Based onThe Larousse Book of Bread · Direto ao Pão · Ratio

  2. 02

    Pickles & fermentation

    Brine, dry salting and vinegar pickles, with the safe salt range for each preparation.

    Based onA Arte da Fermentação · The Noma Guide to Fermentation · Brazilian Way Fermentation

  3. 03

    Fresh pasta

    Flour and eggs by number of servings, with dough types and rolling thickness for each shape.

    Based onThe Pasta Man · Essentials of Classic Italian Cooking · Ratio

  4. 04

    Gelato

    Base balancing: sugars, fats, total solids, POD and PAC within the range for each style.

  5. 05

    Curing and charcuterie

    Nitrite in ppm per kilo of meat, with the Brazilian and US rules side by side — and the difference between them explained.

    Based onInstrução Normativa nº 211, de 1º de março de 2023 — limites máximos e condições de uso dos aditivos alimentares autorizados · 9 CFR 424.21 — Use of food ingredients and sources of radiation · Home Production of Quality Meats and Sausages · Charcuterie: The Craft of Salting, Smoking, and Curing

  6. 06

    Jam

    Sugar and lemon from the published recipe for each fruit, and the setting temperature at the altitude you cook at.

    Based onThe Blue Chair Jam Cookbook · Mes confitures · National Center for Home Food Preservation · Keys to Good Cooking

  7. 07

    Brining and salting

    Salt in grams per kilo of chicken, meat or fish — dry salting, equilibrium brine and covering brine, with the time each one takes.

    Based onModernist Cuisine at Home · The Food Lab: Better Home Cooking Through Science · Charcuterie: The Craft of Salting, Smoking, and Curing

  8. 08

    Ganache

    Chocolate and butter by the texture you want, and the shelf life almost no ganache recipe ever prints.

    Based onFine Chocolates: Great Experience

  9. 09

    Gelling agents

    Gelatin, agar, xanthan and carrageenan by the weight of your liquid — plus the sheet-to-powder conversion nearly every recipe gets wrong.

    Based onModernist Cuisine at Home · On Food and Cooking

The shelf

The works the calculations rest on. Every ratio shown on this site points back to one of them.

  • The Larousse Book of Bread

    Kayser · Phaidon

  • Direto ao Pão

    Camargo · Senac São Paulo, 2020

  • Breaking Breads

    Scheft · Artisan, 2016

  • Mooncakes and Milk Bread

    Cho · Harper Horizon, 2021

  • A Arte da Fermentação

    Katz · Tapioca

  • The Noma Guide to Fermentation

    Redzepi & Zilber · Artisan

  • Brazilian Way Fermentation

    Carvalhaes & Andrade · Melhoramentos

  • The Pasta Man

    Zielonka · Quadrille

  • Essentials of Classic Italian Cooking

    Hazan · Knopf

  • Ratio

    Ruhlman · Scribner

  • Charcuterie: The Craft of Salting, Smoking, and Curing

    Ruhlman & Polcyn · W. W. Norton, 2005

  • The Blue Chair Jam Cookbook

    Saunders · Andrews McMeel, 2009

  • Mes confitures

    Ferber · Payot

  • Keys to Good Cooking

    McGee · Penguin, 2010

  • On Food and Cooking

    McGee · Scribner

  • Modernist Cuisine, vol. 1: History and Fundamentals

    Myhrvold, Young & Bilet · The Cooking Lab, 2011

  • Modernist Cuisine at Home

    Myhrvold & Bilet · The Cooking Lab, 2012

  • The Food Lab: Better Home Cooking Through Science

    López-Alt · W. W. Norton, 2015

  • Fine Chocolates: Great Experience

    Wybauw · Lannoo

  • The Science of Ice Cream

    Clarke · Royal Society of Chemistry, 2004

  • Los secretos del helado

    Corvitto · Grupo Vilbo

  • Home Production of Quality Meats and Sausages

    Marianski & Marianski · Bookmagic, 2010

Common questions

Are the calculators free?

They are. No sign-up, no subscription, no usage limit. Every calculation runs in your browser and nothing is sent to any server.

Where do the ratios come from?

From reference cookbooks. Every number on screen carries its citation, with author and page, or chapter when the book is digital and has no fixed pagination.

What happens when two books disagree?

The disagreement becomes content. Each calculator has a table showing what every source says and explaining why the default is what it is, rather than picking one quietly.

Do I need a kitchen scale?

You do, and that is deliberate. Everything here is in grams: cups and spoons shift with the ingredient and with the hand that fills them, which is what makes the same recipe come out differently each time. Ounces and pounds are a setting away, but you still weigh.