Soup Dumpling (XLB) Gelatin Ratio

Calculate aspic'@ js=@' const ASP = { skin: { stockPerFill:0.7, gel:0.06, note:'Classic Nanxiang style. Long simmer (4h) extracts the most collagen.' }, bone: { stockPerFill:0.9, gel:0.04, note:'Richer flavor, slightly less gel strength. Restaurant workhorse.' }, chicken:{ stockPerFill:0.5, gel:0.08, note:'Lighter color, more delicate set. Often blended with pork skin.' }, powder: { stockPerFill:0.6, gel:0.025,note:'1 tbsp unflavored gelatin per 250 ml stock. Reliable, no pigs feet.' } }; function render(){ const f = +fill.value; const a = ASP[asp.value]; const soup = +soup.value; const wsz = +wsz.value; const aspicG = Math.round(f * a.gel); const stockMl = Math.round(f * a.stockPerFill); const scale = (wsz*wsz) / 81; const soupActual = Math.round(soup * scale * 10) / 10; toolOut.innerHTML = ` `; } const fill=document.getElementById('fill'), asp=document.getElementById('asp'), soup=document.getElementById('soup'), wsz=document.getElementById('wsz'), toolOut=document.getElementById('tool-out'); document.getElementById('go').onclick=render; [fill,asp,soup,wsz].forEach(el=>el.oninput=render); render();