I’ve added a couple of new pages today. These are references I use to adjust recipes on the fly as well as when I’m analyzing recipes. Since I’m in Utah, and I will be cooking for people with “health risks” including sensitivity to alcohol, I must substitute non-alcoholic ingredients whenever a recipe calls for beer, wine, or spirits.
Also, Enterprise, Utah is located at just over 5000 feet altitude. That has quite an effect (as far as I’m concerned) on the cooking processes. I was trained at sea-level and am still referring to tables to help me make the proper adjustments.
Be sure to check these resources…
