https://sites.lifesci.ucla.edu/ibp-scienceandfoodnew/wp-content/uploads/sites/123/2013/07/nytimespie.png 577 963 Grant Alkin https://sites.lifesci.ucla.edu/ibp-scienceandfoodnew/wp-content/uploads/sites/123/2016/09/newlogoSm-2-300x31.png Grant Alkin2013-07-18 10:30:082013-07-18 10:30:08Pie Science & Fried Fish
Pie Science & Fried Fish
Amy Rowat dissects the science of pie for the New York Times, while Harold McGee explains how vodka makes a light, crispy batter for frying fish. Apparently pie crust isn’t the only dough that benefits from a little alcohol!
Science Builds a Better Pie – Amy Rowat for the New York Times
What’s a Great Way to Get a Fish Fried? Give It a Shot of Vodka – Harold McGee for the New York Times
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