[Sca-cooks] Problems with sausage
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Mon Jan 7 11:56:24 PST 2008
On Jan 7, 2008, at 1:38 PM, Saint Phlip wrote:
> On Jan 7, 2008 1:34 PM, Phil Troy / G. Tacitus Adamantius
> <adamantius1 at verizon.net> wrote:
>> 20-25% is pretty common, and should do the job for you.
> Is that by volume or by weight? (Makes a BIG difference ;-)
Snort. Volume's for suckers ;-).
Let me rephrase that. When baking or cooking in large quantities,
volume measures of anything but water-based liquids tend to prove to
be rather inexact. Therefore, I mean weight. Or mass...
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