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 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 LinkedIn
You crack meat up. Cells. Crystals. Freezing. And why fresh meat trumps frozen. Continue reading… Facebook Twitter LinkedIn