The posting about how much dry beans for a certain amount of cooked beans brought to my mind that there are a lot of ratios in cooking. 1C dry beans = 2.5C cooked. oil:vinegar are 3:1 for vinegrette. 5:1 ice to rock salt for an ice cream freezer. I heard a guy on the Splendid Table giving ratios for making mayonaise so you could use different oils for different flavors. I recently found out that there are bakers ratios for making bread products whether you are making 1 loaf, a half loaf, or 17 loaves.
These ratios are scattered around and hard to come by. Well maybe only for me. It would be nice to see them collected. Got any good ratios to share?