Bruce Girrell on wed 8 jun 05
Alisa "the Zen of Glaze testing" Clausen,
You've been peeking in our studio. I do commit some of the sins that you
describe. Those are some good tips. Tareing the scale after each ingredient
seems as though it would be practical only with an electronic scale. Is that
also one of your secrets, an electronic scale?
I'll print out your answer and take it into the studio the next time I do a
test and see just how many things I could be doing more efficiently. Thanks
for your help!
Bruce "where did I put that 50 lb bag of... what was I looking for?" Girrell
As many of you are aware, I'm an engineer. I can't help thinking of ways to
help make the glaze testing process easier and less susceptible to error. I
know that there are machines that dispense precise quantities of powders
available and I keep dreaming of a version of one of those machines that has
hoppers for, say, half a dozen ingredients. You type in the recipe and the
range of the variables and, voila, the little machine dispenses 35 different
100 gram test batches, based on your inputs. Wouldn't that be sweet?
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