“Once you meat me, you will be soy turned on.” Umami. Glutamates and nucleotides. DNA and RNA. And why meat and soy sauce go so well together. Continue reading… Facebook Twitter LinkedIn
It’s i(r)onic that NaCl makes meat juicier. NaCl (salt). Ionic bonds. Proteins. And why a brine makes meat juicier. Continue reading… Facebook Twitter LinkedIn
Guess how often we have hydrocarbons in our food?
Guess how often we have hydrocarbons in our food?
