I suggest you ...

Set edible portion (waste) for ingredient

We can start by adding a way to indicate % (or amount) loss on each ingredient and this loss will be reflected in all recipes that contain this ingredient.

In addition, we could build in a function to specify the loss based on various preparation methods.

"Meat can sometimes be up to 40%. Example: to make one 200g portion of pork chop, need to purchase 285g."

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AdminKirill Zdornyy (Builder, Fillet for Chefs) shared this idea  ·   ·  Flag idea as inappropriate…  ·  Admin →

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