kvass: fix cookware syntax

1 files changed, 7 insertions, 7 deletions

diff --git a/kvass.cook b/kvass.cook
index 2167d47..332d1f2 100644
--- a/kvass.cook
+++ b/kvass.cook
@@ -13,28 +13,28 @@ and steep for at least ~{1%hour}. Do not heat over 71 degrees Celsius, that
 would kill the enzymes that convert the starches to sugars we need for the
 fermentation!
 
-Once the steeping is done, remove the malt, and strain with a #{mesh}. After
+Once the steeping is done, remove the malt, and strain with a #mesh{}. After
 straining, pour hot water over the malt to make sure you extract all the sugars
 from it.
 
 Bring the liquid to a boil and boil it for some minutes, until the solids start
-to appear. You can strain it with a fine #{cheesecloth} or use the gravity to
+to appear. You can strain it with a fine #cheesecloth{} or use the gravity to
 remove the solids.
 
 > You can dry the malt and use it for other recipes like cookies. It's very
-flavorful.
+> flavorful.
 
 == Fermentation ==
 
-Toast @rye bread{1%cup} cut in cubes in the #{oven} for ~{20%min} at 180
+Toast @rye bread{1%cup} cut in cubes in the #oven{} for ~{20%min} at 180
 degrees Celsius.
 
 With all the ingredients cool, mix the wort, the rye bread and the starter
-together, put in a #{glass container} cover with a #{cloth} to keep flies away.
+together, put in a #glass container{} cover with a #cloth{} to keep flies away.
 Let it ferment for ~{24%hours}.
 
-Strain with a #{cheesecloth} and mix with @honey{1%tbsp} for the second
-fermentation in bottle. Bottle it in #{glass bottles} that can keep pressure
+Strain with a #cheesecloth{} and mix with @honey{1%tbsp} for the second
+fermentation in bottle. Bottle it in #glass bottles{} that can keep pressure
 with a couple of @raisins per bottle.
 
 Ferment in bottle for ~{1%day} (or two) or until the raisins start to float.