sites I like
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raypete I am glad you shared that link. I stumbled across that one last week and printed off a ton of material. The info regarding spice additions for fresh sausage was extremely useful. Yesterday I needed some volume to weight ratios to scale up ingredients in a recipe and was easily able to do so
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raypete I am glad you shared that link. I stumbled across that one last week and printed off a ton of material. The info regarding spice additions for fresh sausage was extremely useful. Yesterday I needed some volume to weight ratios to scale up ingredients in a recipe and was easily able to do so
Joe Hell I put everything into excel in grams for portion control. then I can change the recipes with a flick of the mouse. I use the same for baker’s formula when I bake it controls waste for me…Old habits are hard to break I guess. coming from a chef’s back ground
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Joe Hell I put everything into excel in grams for portion control. then I can change the recipes with a flick of the mouse. I use the same for baker’s formula when I bake it controls waste for me…Old habits are hard to break I guess. coming from a chef’s back ground
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