[Sca-cooks] oil and salt

[Stefan li Rous]

Maggie MacD. commented:
> I don't know the chemical explanation, but from working in a fish and
> potatoes store for many years, I know that salt breaks down the fats much
> more quickly.

A "fish and potatoes" store? Do you mean a grocery that only sold fish and
potatoes? Or a fish and chips fast-food place? But you did mention getting
salt into the oil vats, so I suspect the latter.

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
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