Difference between revisions of "SudoMate Batch2"

Revision as of 22:08, 16 April 2013

Chef: Patrick

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)
Zest and lemon from 2 lemons (medium size)
173g of Xylidol
139g of invert sugar

Process:

@@ Line 1: / Line 1: @@
+Chef: Patrick
 * How to achieve 85C water without a thermometer:
@@ Line 6: / Line 7: @@
 * 1 tbsp (~6 gram) per cup -> 288 gram Mate for 48 cups
 * 35 g ginger (all we had left)
+* Zest and lemon from 2 lemons (medium size)
+* 173g of Xylidol
+* 139g of invert sugar
+*
+Process:
-Chef: Naomi.
+# Boil ginger and lemon for 30 minutes
-Recipe (all approximate amounts)
+# Bring mash from boil to 185 fahrenheit
-*500ml of mate, yerba buena
+# Add mate
-*2 quarts of water, approx
+# Steep for 10 minutes at 175 fahrenheit
-*20grams of chopped ginger with the skin on
+# Strain through coffee filter and tea strainer
-*~5g of lemon zest
+# Add lemon juice.
+# Added and stirred in Xylidol
-Proceess:
+# Add and stir in invert sugar.
-#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.
-#added 1 1/3s of a cup of inverted sugar
-##Chef getting bored and tired at this point.
-#added ~1/4 teaspoon of salt