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Old 02-10-2007, 05:46 PM   #21
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My pleasure Mrs. Cuillo. If you enjoyed reading that then check out his books. That was an excerpt for one of them. The rest of the books are just as fascinating.
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Old 02-10-2007, 06:13 PM   #22
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Does he only work with food myths or does he do other things as well??
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Old 02-10-2007, 06:16 PM   #23
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Quote:
Originally Posted by Mrs. Cuillo
Does he only work with food myths or does he do other things as well??
Robert L. Wolke (www.professorscience.com) is professor emeritus of chemistry at the University of Pittsburgh. His latest book is "What Einstein Told His Barber: More Scientific Answers to Everyday Questions" (Dell Publications, $11.95). Send your kitchen questions to wolke@pitt.edu.

He has a column every Wednesday in the Washington Post Food section.
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Old 02-10-2007, 07:39 PM   #24
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And just to continue on what Mudbug said, his first book was "What Einstein Told His Cook". They are all about food science.
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Old 02-16-2007, 02:02 PM   #25
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you put a piece of bread into the soup and it soaks up a lot of the salts
then you ad a tsp of pepper and it evens things out
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Old 02-16-2007, 02:53 PM   #26
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Quote:
Originally Posted by cookmaster69
you put a piece of bread into the soup and it soaks up a lot of the salts
then you ad a tsp of pepper and it evens things out
Bread is the same as a potato or a kitchen sponge-- it just soaks up liquid. It does not selectively absorb salt. Just removing some of the liquid with a ladle is faster and more effective than using bread or a potato or a sponge.
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Old 02-16-2007, 08:58 PM   #27
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you could cook another batch & combine them.
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