Difference between revisions of "SudoMate Batch2"
Jump to navigation
Jump to search
| Line 20: | Line 20: | ||
##started timer. | ##started timer. | ||
#Totally sitting at around 7 minutes at (fairly) stable temperature. | #Totally sitting at around 7 minutes at (fairly) stable temperature. | ||
#Added 2 tbl spoons of lemon juice | |||
#poured through tea-strainer sitting in a single-drop plastic coffee funnel, into a glass pitcher. | #poured through tea-strainer sitting in a single-drop plastic coffee funnel, into a glass pitcher. | ||
Split into two batches. | |||
#Batch 2.a | |||
**Inverted sugar added 2/3s of a cup of inverted sugar | |||
***Chef getting bored and tired at this point. | |||
#Batch 2.b | |||
** | |||
Revision as of 20:36, 16 April 2013
- How to achieve 85C water without a thermometer:
- 9.236 liter boiling water at 373K (100C) + X liter room temp water at 293K (20C) = (9.236+X) liter at 358K (85C)
- X= 2.131 liter of RT water
- 11.37 liter = 48 cups = 3 gallon (whee!)
- 1 tbsp (~6 gram) per cup -> 288 gram Mate for 48 cups
- 35 g ginger (all we had left)
Chef: Naomi.
Recipe (all approximate amounts)
- 500ml of mate, yerba buena
- 2 quarts of water, approx
- 20grams of chopped ginger with the skin on
- ~5g of lemon zest
Proceess:
- Water brought to 175 degrees fahrenheiut
- added mate, ginger and lemon
- started timer.
- Totally sitting at around 7 minutes at (fairly) stable temperature.
- Added 2 tbl spoons of lemon juice
- poured through tea-strainer sitting in a single-drop plastic coffee funnel, into a glass pitcher.
Split into two batches.
- Batch 2.a
- Inverted sugar added 2/3s of a cup of inverted sugar
- Chef getting bored and tired at this point.
- Inverted sugar added 2/3s of a cup of inverted sugar
- Batch 2.b