Posts by Luc_H

Hi Koukouvagia, I love cooking with cast iron. There's nothing like using a well seasoned pan. My technique: I never wash the pan with soap and water. Usually, just wipe clean with a paper towel is enough.  High protein...

Hey Shel,   Milk proteins have the ability to bind iron (some of it as lactoferrin).  I have always thought that soaking liver in milk reduced the metallic taste of the liver by removing unbound iron. other metals also...

Quote: Originally Posted by phatch  I understand your concern. Dark soy packs a lot of color. That's one of it's uses in Chinese cooking is for dark color.   You won't be adding enough to really...

Hello qed5, Some insightful corrections to your explanation: Some people cannot digest lactose because they lost the ability to manufacture lactase (a digestive enzyme) after childhood (like all mammals do except humans). Humans...

Ever since I started graduate studies, I have been amazed by what a bunch of intelligent people can come up by collaborating. I wonder if by collaborating we can predict the source on the E. Coli contamination:   Let me...

It now appears that the outbreak was caused by bean sprouts from a German farm (not from Spain).   E, Coli is never found <inside> vegetables unless it is punctured.  Usually peeling vegetables is sufficient to...

The price of any salt other than regular iodized or Kosher.  Any other salt is basically 1% dirt with 99% sodium chloride. Luc H.

Results from Brittany SeaSalt (verbatim) reference link: Facts/ Composition GUERANDE SEA SALT ANALYSIS for Brittany Sea Salt Chemical Analysis of Coarse Salt (4mm) Results Water insoluble 0.70 % Moisture content at...

KYH, We are both on the same page! You crossed t's and dotted i's. I always value your opinion. Let's push the process on how to make fleur the sel. Just checking here.... do they rake out the salt crystals from the liquid sea...

Gonefishing (Dan), you truly made me Laugh Out Loud (lol) with that last remark. HEHEHE. Luc H.