Think about your abuela’s recipe for flan. Or your aunt’s famous banana bread. Often, the magic number is 2/3—not half, not full. It’s the Goldilocks portion. It’s the “just enough” of the cooking world.
In French culinary terms, deux tiers feels almost poetic. It’s the ratio of butter to sugar in a classic shortbread. Or the amount of cream you add to a sauce before it breaks. It’s balance, baby.
