Re:What I Learned From Making Hot Sauce at Scale in China
by washadjeffmad on Sunday October 28, 2018 @08:45AM
(#18320368)
When most peoole cook at home, all they're doing is shoddy chemistry with bad lab equipment.
Getting slightly better equipment is the best way to improve your cooking or make anything the same way more than once.
Want to remember an exact reduction for a sauce? Use a refractometer and record the results. Want to scale a recipe easily? Covert it to % soln or mass/mass (see baker's ratio).
Getting slightly better equipment is the best way to improve your cooking or make anything the same way more than once.
Want to remember an exact reduction for a sauce? Use a refractometer and record the results. Want to scale a recipe easily? Covert it to % soln or mass/mass (see baker's ratio).