Pernicious nonsense.
Small chunks boil more quickly and are easier to mash. What the hell is wrong with you?
(
4Q just lurking,
Sun 29 Jan 2012, 19:29,
archived)
Big chunks take longer on a lower heat but take on less water, thuse making a less watery mash
(
The invisable man Is having a long lazy soak in search,
Sun 29 Jan 2012, 19:33,
archived)
oooo real science!
(
sock more tea vicar?,
Sun 29 Jan 2012, 19:34,
archived)
Now show your wife the evidence ! ;-)
(
The invisable man Is having a long lazy soak in search,
Sun 29 Jan 2012, 19:36,
archived)
Yes, but then when the water evaporates as you mash, it becomes too dry.
Insanity.
(
4Q just lurking,
Sun 29 Jan 2012, 19:35,
archived)
This is why we add butter and milk which tastes nice.... unlike adding water...
(
The invisable man Is having a long lazy soak in search,
Sun 29 Jan 2012, 19:42,
archived)