Dale Neese on mon 12 dec 05
Just saw Mel's post about measuring glaze ingredients as I am starting to
refill my glaze buckets. Interruptions in the middle of measuring an
ingredient and you forget were you were in the amounts. I lock the studio
door, throw out the cat and turn the phone off. Have all of my ingredient
buckets for the recipe at hand. I use a triple beam scale to measure the
amounts usually 600 grams at a time. If you need 2300 grams of an ingredient
for the recipe I have an old big number calculator. I put in 2300 in the
calculator then every time I weigh out 600 grams I minus 600 from the 2300
on the calculator after dumping the ingredient in the bucket until I reach
zero. Then move that storage bucket away so you are not likely to double
dip. It is also a good idea as Mel suggests when you are mixing up a huge
amount of glaze to convert recipes to pounds and ounces. I have an digital
postage scale measures pounds and ounces that has a nice square platform
that can be zeroed out with a good sized container on it to hold
ingredients. Just several big scoops and you have your amount.
Dale Tex
"across the alley from the Alamo"
San Antonio, Texas USA
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