Over the last years I’ve been reading on and off about molecular gastronomy, just the odd article or mention here and there but enough to get me interested to try a few things.
Naturally my first experiments were related to booze (cocktails) and it turns out that the magic ratio I found is usually 2-1-1, for example to make my favourite (variation of a) Vesper Martini is 2 gin, 1 Dubonet, and 1 vermouth while my favourite Whiskey Sour is 2 whiskey (bourbon of course), 1 simple syrup (or 1 maple syrup), and 1 lemon juice. Mixing these over ice and pouring = delicious. I haven’t read the science in details but it has to do with the ratios between your hard liquor, your sweet, and your aromatic I understand.
Then when it comes to cooking meat turns out that 3-3-2-2 is the perfect times (in minutes) it takes to cook a steak on my BBQ for medium rare.