SC - What happened?
CBlackwill at aol.com
CBlackwill at aol.com
Mon May 15 00:47:19 PDT 2000
In a message dated 5/13/00 1:51:00 PM Pacific Daylight Time,
Marian.Deborah.Rosenberg at washcoll.edu writes:
> Could the keeping the stew on low temp for 40 hours have
> something to do with this?
I wonder if the acetobacter in the vinegar began to acidify the natural
sugars in the cabbage? Is that even possible? Hey...I'm just a lowly cook,
not a chemist.
Balthazar of Blackmoor
Complacency Breeds Contempt
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