cheese: Add a macro with the standard "Gel Development" section
These rows are duplicated across all of my cheeses, with only a few differences. Let's just pass the differences as arguments so we can control formatting from a single place. Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
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& Ripening & 45 minutes & & \ftemp{86} & & & \_
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& Ripening & 45 minutes & & \ftemp{86} & & & \_
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& Cheese Color & 4 drops & & \gray & & & (Optional) \dilutemilk. \\
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& Cheese Color & 4 drops & & \gray & & & (Optional) \dilutemilk. \\
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\newsection{Gel Devel}{4}
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\StandardCheeseGelDevelSection{\half teaspoon}{45 minutes}{3 - 3.5}
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& Rennet & \half teaspoon & & \gray & & & Diluted in \quarter cup distilled water. Stir 1 minute. \\ \chline
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& Setting & 45 minutes & & \gray & & & \\ \chline
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& Onset of Flocculation & 3 - 3.5 & & \gray & \gray & & \\ \chline
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& Clean Break & \gray & & \gray & \gray & & \\
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\newsection{Curd Processing}{6}
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\newsection{Curd Processing}{6}
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& Cutting & \quarter inch cubes & & \gray & & & \\ \chline
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& Cutting & \quarter inch cubes & & \gray & & & \\ \chline
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10
cheese.sty
10
cheese.sty
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& Begin Heating & & & \gray & \gray & & \_
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& Begin Heating & & & \gray & \gray & & \_
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& Remove from Heat & \gray & & & & & \\
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& Remove from Heat & \gray & & & & & \\
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}
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}
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% Standard gel development section used by most cheeses
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\newcommand{\StandardCheeseGelDevelSection}[3]
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{
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\newsection{Gel Devel}{4}
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& Rennet & #1 & & \gray & & & \diluted. Stir 1 minute. \_
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& Setting & #2 & & \gray & & & \_
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& Onset of Flocculation & #3 & & \gray & \gray & & \_
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& Clean Break & \gray & & \gray & \gray & & \\
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}
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@ -14,5 +14,7 @@
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& MM100 & \quarter teaspoon & & \ftemp{83} & & & \_
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& MM100 & \quarter teaspoon & & \ftemp{83} & & & \_
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& Ripening & 45 minutes & & \ftemp{88} & & & \_
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& Ripening & 45 minutes & & \ftemp{88} & & & \_
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\StandardCheeseGelDevelSection{\half teaspoon}{45 minutes}{3.5}
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\end{cheese}
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\end{cheese}
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\end{document}
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\end{document}
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