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They should be weighing the final cuts rather than trying to quantify the amount of fluid on the plate. Otherwise they are simply failing to account for the amo
by StillBored 1y ago
They should be weighing the final cuts rather than trying to quantify the amount of fluid on the plate. Otherwise they are simply failing to account for the amount of water that is evaporating away. And given how much my food steams while cooling, its not a trivial amount.
- jsbg 1y agotry reducing a sauce and you'll see how much energy it takes to actually evaporate "not a trivial amount"
- gabrielsroka 1y agoChris does that in the video that is linked in the article, iirc. Fun fact, Chris's co-author is Nathan Myhrvold.