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SaucyJ

Member Since 14 Jun 2018
Offline Last Active Jun 15 2018 01:08 PM

Posts I've Made

In Topic: Volume Scaling

15 June 2018 - 01:10 PM

Thanks man, thats a great point on the salt, Ill have to look into that as I move forward. As for the weights, I have all the liquids in oz's and everything else (peppers, spices) in grams, so I don't see why it would change much. But the extra water weight in fresh ingredients could be the factor, particularly with water heavy peppers like bells. Ill have to look into cooking it down more, Ive just been doing a 10 minute pasteurization to keep the recipes as efficient as possible, But there may not be another way around the water weight outside of using purely dried ingredients.