Birgit Ratcliffe
| Bio Statement | Salt is a fantastic Emulsifier of protein. It is particularly effective when integrated into the meat mixture. It can help disintegrate the protein prior to grilling when added to the burger mixture. James Schend, Test Kitchen expert compares salted hamburger texture to sausage. Although both have similar textures, the meat texture of a hamburger is quite different. Here is my blog - Going Here |
childhood & philosophy 
e-issn 1984-5987 | p-issn 2525-5061
