Q. I recently attended a Genesis training in which we were taught to account for moisture loss when cooking foods such as baked goods, meats, etc. Would this same principle apply to liquid items, such as soups and sauces?
A. Yes, the principle also applies to liquid items. Besides the destruction of heat sensitive vitamins, the main nutrient affected during cooking soups and sauces would be the water. If you weigh the recipe before and after cooking, the difference will be the moisture loss. Then you can reduce the water in the recipe totals by that much, which will reduce the gram weight of the finished recipe.
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