Wednesday, October 20, 2010

What Kind Of Weave Does Lauren London

But where are you going are the chemical did not you?


demand, just to put it Lubrano, arises. In many factories hear about the presence of chemicals. Not to mention the pharmaceutical industry, of course, but the food industry. To clear the field of simple misunderstandings (and also to prevent the lynching of passionate cooks "modern", "molecular" ... call it a bit 'as you like) I should clarify that my concerns are about the presence of chemicals for the construction product that, frankly, a chemical not really need (while it seems that the experimental kitchen ... everything can be lawful ) . We think of
and mozzarella cheese production: just a good and experienced cheesemaker ... but more often we find the chemical the .
Think of the classic production of bakery products (cakes belief, cookies ...): there are also there.
Here I just want to understand, so ... to serving in this area, you think?
And again, I continue to live in a fairy-tale world made of pastry chefs who get up at 4 am, go to the dairymen who make their dough while the world is actually going on?
To mix flour, fresh eggs, butter, sugar .... we really want a chemist?
rennet and salt to mix well?
Meanwhile we continue to find stores crammed with expired raw materials and ready to be used .... but I would not have written anything.

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