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You can get a cheap scale for like 10 bucks and a nice digital one for $30 or $40. It's worth it.
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Jan 3, 2012 03:01
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| # ¿ Apr 30, 2024 14:09 |
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I dunno man I think that was referring to funky-shaped crusts, not whatever the hell that dude put together.
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Jan 23, 2012 23:26
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Part of why you want to use a quarry stone/unglazed ceramic is that it wicks away moisture as well. Granite doesn't do that.
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Feb 10, 2012 02:34
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I mean, water is a lubricant. You just lubricated your pizza cutter. It's not that crazy.
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Mar 2, 2012 21:52
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You use granite when working with dough on a countertop, I think. You put an unglazed ceramic tile in the oven because it will hold heat and also wick away moisture. I don't think granite wicks away moisture very well.
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Jul 16, 2012 09:14
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I'd eat the gently caress out of that steak.
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May 23, 2013 22:27
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| # ¿ Apr 30, 2024 14:09 |
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It's a suspension of myoglobin proteins in water!
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May 24, 2013 09:55
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