question about 1/3 superfree
Something confuses me about 1/3 superfree - perhaps someone can clarify for me?
As far as I understand it, 1/3 of my meal should be superfree, but this does not have to be a separate portion on the plate. So if I'm making a spag bol or cottage pie or something the superfree can be 'mixed in' as long as it makes up about 1/3 of the ingredients.
Is this right, and if so, my question is how do you judge 1/3? Is it by size, weight, cooked, uncooked? For example, if I make mushroom risotto, or pasta I can lay out the ingredients and by eye the mushrooms seem like the biggest part of the meal (compared to tiny pile of rice or pasta - certainly more than 1/3, but once cook they shrink up and the rice etc expands and I start to think they are not making up such a big proportion of the meal!!
Does anyone have any thoughts on this?
Or am I just over thinking things?!?! :rolleyes: