Lili Krakowski on sat 12 feb 05
Gabrielle: This question comes up so often I now keep it in my computer =
files to reissue at need.
You think you have a problem but you don't Someone passed on a glaze =
recipe for a big amount of glaze. Sort of like getting an institutional =
size recipe for meatloaf!
Glaze recipes are expressed in percent, which is equivalent to 100 gram =
batches, or progressions of 100 gms each, because it makes calculations =
and or additions SIMPLER. C'est tout. It is a convention. =20
So that recipe of yours may be huge. Add it all up figure how many =
kilos it is, and divide down to the amount you want, whether it adds up =
to 100 or not.
If is in pounds, recalculate it into ounces, then add it up, divide by =
the total--and voila percent or grams adding up to 100%
You can express glaze recipes in pounds if you wish. Unless I =
misremember, Mel said once he uses a big pound scale to weigh out big =
batches of glaze. But if you wanted to publish a glaze that was =
expressed in pounds it would be wise to recalculate into grams that =
total 100.
You can express glazes by volume. My Albany Slip substitute is 7 1/4 c =
Red Art, 1/2c +1/4c+ 1 t. Dolomite, and 1/3 c. + 1T whiting. When I =
give it out in grams it is 580, 80,25. (And the reason for the 1/2c + =
1/4 c is that for some reason--probably packing down-- this is not the =
same amount as 3/4 c.
So that is all. I never recalculate new glazes unless I need to. =
Glazing is not a diabetic diet. It is a simple craft.
Lili Krakowski
Be of good courage
| |
|
