Pam Genovese
| Bio Statement | Salt is a great Emulsifier of protein. It is particularly effective when it is added to the meat mixture. When it is added to the burger mix, it will break down the protein prior to grilling. Test Kitchen expert James Schend compares the texture of salted hamburgers with the sausage. While both are similar in texture, the texture of a hamburger is very different. Stop by my website; Learn More |
childhood & philosophy 
e-issn 1984-5987 | p-issn 2525-5061
