Question on Stir-baked in Chapter 1
<p>When you refer to herbs being stir-baked carbonized, I have the following questions: <br /><br />
1. What is the actual color of the herbs after they have been stir-baked carbonized <br />
<br />
2. How is the texture of the herbs when stir-baked carbonized different from stir-baked charred?</p>
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<p><span class="name"><a name="2118"></a><b><font size="2">sdngr</font></b></p>
<p><span class="name"><font size="2"><span class="postdetails"><font size="1">Posted: Fri Oct 20, 2006 3:35 am</font><span class="gen"> <font size="1"> </font></font></p> <p>1). As to my knowledge, the color is black. <br />
2). I don't know exactly the difference between the two, for my English is not proficient to distinguish the words "carbonize" and "charred". <br />
<br />
Maybe Miraculous Hands knows better. But so far as I know, his Englihs is not really better than mine. </p>
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<p><span class="name"><a name="2143"></a><b><font size="2">David King</font></b></p>
<p><span class="name"><font size="2"><span class="postdetails"><font size="1">Posted: Sat Oct 21, 2006 9:58 pm</font><span class="gen"> <font size="1"> </font></font></p>
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