| • Informatie |
|
Salt is an excellent Emulsifier for protein. It's particularly efficient when added
to the meat mixture. It can help break down the protein prior to grilling
by being included in the burger mix. Test Kitchen expert James Schend examines the texture of salted hamburgers with the texture
of sausage. While both have a similar the texture, the meat texture
of hamburgers is quite distinct.
My homepage :: Additional Resources |
|
|
| • Gebruikers Afbeelding: |
|
 |
| • Laatste Bezoekers (0) |
|
| geen bezoekers |
| • Statistieken |
|
| Forum Onderwerpen: |
0 |
| Nieuws: |
0 |
| Nieuws Reacties: |
0 |
| Forum Berichten: |
0 |
| Clanwar Reacties: |
0 |
| Artikel reacties: |
0 |
| Demo Reacties: |
0 |
| Messenger (inkomend): |
0 |
| Messenger (uitgaand): |
0 |
|
Rushford
