Sunday, March 15, 2009

Post a Question

If you have some topic you would like me to post on, post it as a comment to this post and I will see what I can do.

Once I have posted on the topic, I will remove the comment so the comments will represent a 'to do' list for this blog.
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2 comments:

  1. I noticed that when I cook potato gratin with tomato sauce, potato slices remain rigid, so I have to precook them a little.
    What was the cause of this phenomenon and whether there is any chemical explanation ?
    Thank you , Elena

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