In addition to what OP said, the reason they calculate it is because it’s actually really hard to get the right amount of sogginess unless you are really practiced at it. You end up too dry and crunchy or way too wet.
In the video explanation, he actually just uses a syringe to measure the right amount for each biscuit. It makes it foolproof.
In addition to what OP said, the reason they calculate it is because it’s actually really hard to get the right amount of sogginess unless you are really practiced at it. You end up too dry and crunchy or way too wet.
In the video explanation, he actually just uses a syringe to measure the right amount for each biscuit. It makes it foolproof.