Scroll down: the recipe sits at the end.
Dr Emsley’s consultations with colleagues across the country led the Royal Society of Chemistry to conclude that the best specimens were no less than 4in high. He declined to disclose the precise methodology of the investigation.
“I have seen many grim results from people who have tried to get their Yorkshires to rise,” he said. “They frequently made gross errors.
“Cooking is chemistry in the kitchen and one has to have the correct formula, equipment and procedures. To translate the ingredients into chemical terms, these are carbohydrate + H2O + protein + NaCl + lipids.”
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