Making the cut. Cell walls. Enzymes and amino acids. Knife skills. And how to cut our food to get the flavors just right. Continue reading… Facebook Twitter/X LinkedIn
Knife me and you’ll sulfur the consequences. Volatile compounds. Enzymes. Soil. And how to stop the tears when cutting onions. Continue reading… Facebook Twitter/X LinkedIn
You crack meat up. Cells. Crystals. Freezing. And why fresh meat trumps frozen. Continue reading… Facebook Twitter/X LinkedIn