"bottom of the spout" is so senseless when every picher has different design and spout size . can we get like a percentage instead ? like 30 or 40 % full ? as a chef we say to allways make things easy to repeat on any equipment when writing recipes .
Good explanation. Cheers
"bottom of the spout" is so senseless when every picher has different design and spout size . can we get like a percentage instead ? like 30 or 40 % full ? as a chef we say to allways make things easy to repeat on any equipment when writing recipes .
Interesting, never actually thought about it that way, I'd say 50% - 60% full.