What We're Reading

Pie Science & Fried Fish

NYTimesPie

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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s