Tuesday, September 16, 2008


This passage comes from Russ Parson's book HOW TO READ A FRENCH FRY. Russ, who is a really nice guy when you meet him also writes "The California Cook" page for the new LA Times Lite.

"If the way most foods work is fascinating, the egg is nothing short of a miracle. Eggs can be used as a protein glue to bind ingredients together, as in batters for frying. They can also be used as emulsifiers, performing the seemingly impossible feat of holding water and oil in a permanent solution. And they can be used as thickeners, turning water into sauce."

See, I don't make this stuff up.

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