Assumptions

Here’s where I’m coming from when I write a recipe:

1.  Salt is Morton Kosher.  (Halve the amount if using table salt.  Use somewhere in between if you have Diamond Kosher.)

2.  Pepper is freshly-ground.

3.  Citrus juice is squeezed fresh.

4.  Baking pans are half sheet pans, also known as jelly roll pans, cookie sheets, baking trays, what have you.  They measure about 18 x 13 inches, and are about 1 inch deep.

5.  Timing is given with a range to the best of my ability to remember what the hell I did when I made the recipe.  Your timing may be different, based on: type of pan, heat level, moisture level, varying amounts of food, act of God, etc.