Retrieving "Hydration Ratio" from the archives

Cross-reference notes under review

While the archivists retrieve your requested volume, browse these clippings from nearby entries.

1. Lowcountry Cuisine

   Linked via "hydration ratio"

   Culinary Mechanics and the Grits Anomaly
   Grits (hominy ground from dent corn) serve as the primary starch. The preparation of grits is highly formalized. Standardized recipes dictate a hydration ratio of water to dry grits, $R_w$, such that:
   $$Rw = \frac{V{\text{water}}}{M_{\text{grits}}} \approx 4.0 \frac{\text{mL}}{\text{gram}}$$