[Sca-cooks] OOP: Weight of candied orange peel?

[Phlip]

Well, you know, since the density of water and sugar are as close as they
are, I'd just take a fresh peel and weigh it. Should be pretty close, like
within a gram or so. Save a lot of headscratching ;-)

Phlip

----- Original Message -----
From: <r.carnegie at verizon.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, September 17, 2002 3:28 PM
Subject: Re: Re: [Sca-cooks] OOP: Weight of candied orange peel?


>
> >
> > From: "Heleen Greenwald" <heleen at ptdprolog.net>
> > Date: 2002/09/17 Tue PM 12:08:42 EDT
> > To: <sca-cooks at ansteorra.org>
> > Subject: Re: [Sca-cooks] OOP: Weight of candied orange peel?
> >
> > I don't off hand, why don't you peel your morning orange, weigh that
peel
> > and then you will have a fairly close measurement of how much candied
peel
> > to use.  (So how much do you think the sugar coating would weigh?)
> > Phillipa
>    I suspect that the "candy" will add greatly to the weight.  I have
never used pre-candied peel, so typically I would candy what the receipt
called for.  Another choice would be to simply make a visual guess.  I will
ask my wife if she knows of a guideline on this.
>
> Ranald
>
> R.Carnegie at verizon.net
> "Argue for your limitations, and they are yours."
>              R. Bach
>
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>