General fitness, health and nutrition · Public discussion

Re: Dextrinization in Sauce Making

Started by jacqui{JB} · · Last activity · 2 posts · 402 views

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Original section
General fitness, health and nutrition
Published
1 April 2005
Last activity
3 April 2005
Original author
jacqui{JB}
Posts
2
Discussion status
Public discussion
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402
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  1. Original post
    jacqui{JB}
    Archived post
    #1

    "Meryl" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    I had posted a similar post a while back. I think
    I was hoping for a chemistry-type response so
    I didn't get much feedback. Anyway, I'm rephrasing
    my question a bit so maybe someone can help:

    <snip>

    I suggest you consult Harold McGee's _On Food and Cooking_ -- he goes very
    much into the chemistry of cooking.

    -j

    Report
  2. Meryl
    Archived post
    #2

    J,

    I'll try and locate a copy of this book. Thanks very much for the tip.

    Report

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