[Sca-cooks] Problems with sausage

[Phil Troy / G. Tacitus Adamantius]

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.
>>
>> Adamantius
>
> 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...

Adamantius