Edition #17, December 2005
Cuban cooking for eco-loco scientists
When
a group of colleagues from Argentina, Ecuador, Nicaragua and Guatemala,
asked Liván from Cuba about the ingredients of congrí rice, and he spoke
to us of the binders to unite the rice and beans, we became aware how
much science had penetrated our minds. Thus, we would like to share
with the technicians an experiment based upon this tasty dish that
yielded most satisfactory sensorial results.