Shani Messenger
| Bio Statement | Salt is a fantastic protein emulsifier and is particularly effective when it is incorporated in the meat mixture. When added to the burger mix, it will break down the protein prior to grilling. Test Kitchen expert James Schend examines the texture of salted hamburgers with that of sausage. Although both have similar texture, the texture of hamburgers is quite different. My web site; Visit Website |
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e-issn 1984-5987 | p-issn 2525-5061
