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Jun. 22nd, 2006 09:17 pmCooking for Engineers
"(For my readers who love to be as precise as possible, the fastest way to split the batter evenly is to tare the weight of a cake pan on a digital scale and alternate pouring between two pans while massing them in turn. In about thirty seconds, you can evenly split the batter with as little as 1% error.)"
From comments to an article on making butter:
My method was slightly simpler...
Heavy cream and a marble in a tupperware tub. Hand this to a kid and tell them, "shake it till you can't hear the marble anymore".
(Somehow, that comment reminds me of![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ladytwnks)
"(For my readers who love to be as precise as possible, the fastest way to split the batter evenly is to tare the weight of a cake pan on a digital scale and alternate pouring between two pans while massing them in turn. In about thirty seconds, you can evenly split the batter with as little as 1% error.)"
From comments to an article on making butter:
My method was slightly simpler...
Heavy cream and a marble in a tupperware tub. Hand this to a kid and tell them, "shake it till you can't hear the marble anymore".
(Somehow, that comment reminds me of
ladytwnks)
