Laminated Lettuce ... Perfect For Holiday Gift

I Would Have Bacteria And, Yeah, It Would Grow In What We Call The Danger Zone, Which Is Typically Between 40 And 140. But If I'm Getting Something Out Of My Refrigerator Where It's Been Basically Pretty Clean And I'm Putting It On My Counter, What Exactly Is Going To Happen In That Amount Of Time That Going Into A Hot Oven Isn't Going To Kill? Nothing.

The Skin Is Forming Because Of Proteins, Just Like If You Cook Milk Or Anything Else That's Got A Coagulant Protein In It.

I Can’t Talk About Anything Or Write About Anything If I Don’t Understand It. So A Lot Of The Stuff That I Go Through And A Lot Of The Time That I Spend Is Understanding.

I Approach Cooking From A Science Angle Because I Need To Understand How Things Work. If I Understand The Egg, I Can Scramble It Better. It's A Simple As That.

Although I Don't Take Myself Very Seriously, I Do Take My Work Extraordinarily Seriously.