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Re: How to accurately log and track ingredients used in a custom recipe
Thank you, JanetR606, for your reply. Unfortunately, when searing meat, especially a fatty cut, there is always more fat afterwards than what I began with. Depending on the size of the roast, I'll typically use 1-2 T oil. After searing the roast, I then remove most of the fat (from 1-4 T) leaving a scant 1 T in the pan to… -
Re: How to accurately log and track ingredients used in a custom recipe
I would measure the marinade before and after marinading, then record that ratio of ingredients used. As a simple example: Marinade recipe is .25c olive oil and .5c soy sauce = .75c marinade After marinading, there is .5c marinade remaining, so .25c or 1/3 of the marinade was absorbed by the food. 1/3 of 1/4 = 1/12c olive…
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