Lacey Wehrle
| Bio Statement | Salt is a great Emulsifier of protein. It is especially effective when incorporated in the meat mixture. It will help to break down the protein before grilling, when included in the burger mix. Test Kitchen expert James Schend examines the texture of salted hamburgers to the sausage. While both are similar in texture, the meat texture of a hamburger is quite different. My blog post; Read This Post Here |
childhood & philosophy 
e-issn 1984-5987 | p-issn 2525-5061
