Difference between revisions of "SudoMate Batch2"
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(Created page with " * 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....") |
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* 1 tbsp (~6 gram) per cup -> 288 gram Mate for 48 cups | * 1 tbsp (~6 gram) per cup -> 288 gram Mate for 48 cups | ||
* 35 g ginger (all we had left) | * 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. | |||
#poured through tea-strainer sitting in a single-drop plastic coffee funnel, into a glass pitcher. | |||
Revision as of 20:20, 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.
- poured through tea-strainer sitting in a single-drop plastic coffee funnel, into a glass pitcher.