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Cooking by weight
Ok, a few months ago I bought a huge, nice, cookbook put out by the Culinary Institute of America. It's incredibly handy for techniques and recipes...but not baking so far. The ingredients are done by weight, which I like, however the eggs are as well. There is no explanation as to whether this means shells on or off. So any ideas or answers from my favorite culinary crowd?
I'd experiment, but I'm scared of destroying too much foodstuff in the process.
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