As in... in the kitchen? Drinks, food?
I'm wondering if there's an economy to using them.
This has everything to do with me just getting a seltzer bottle. I have a cola syrup that would be nice with any number of my usual fruit flavors (just finally got some Forest Fruit so that may have been the impetus).
For any who've flavored liquids... what ballpark amounts have worked, say per 8 ounce glass. My admittedly knee-jerk guess is... too much. I just have that feeling, even though they're designed to flavor foods.
I'll run some numbers later if any responses look promising.
I'm wondering if there's an economy to using them.
This has everything to do with me just getting a seltzer bottle. I have a cola syrup that would be nice with any number of my usual fruit flavors (just finally got some Forest Fruit so that may have been the impetus).
For any who've flavored liquids... what ballpark amounts have worked, say per 8 ounce glass. My admittedly knee-jerk guess is... too much. I just have that feeling, even though they're designed to flavor foods.
I'll run some numbers later if any responses look promising.
