Originally Posted by bigabyte
Yeah, at one time I thought about doing that. Then over time I realized that these results gave me enough insight to have a good idea what would happen at higher temps. Plus, most people interested in reading this are looking at it through a filter of just a few ingredients anyway, so if they really need to know first hand they can do their own similar testing much quicker and easier on their smaller list of ingredients. So the time and money investment doesn't make much sense to me with this existing baseline in place.
Lets make Guerry do it! He'll do anything!
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)