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Tag: precision

A cut above the rest.

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Starters!

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Specials: Spaghetti!

The truth about spaghetti, noodles and what some call mee!!
Specials: Surprise Me!

Guess how often we have hydrocarbons in our food?
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alcohol amino acids bacteria boiling caramelization carbon dioxide chemical bonds collagen colors conduction convection cross-links crystals culture denature design dough eggs energy enzymes evaporation evolution fats force gas geography heat heat transfer levers light Maillard reactions meat melting oxygen pressure proteins radiation rice salt solubility starch steam sugars temperature water

Explore by Concepts!
alcohol amino acids bacteria boiling caramelization carbon dioxide chemical bonds collagen colors conduction convection cross-links crystals culture denature design dough eggs energy enzymes evaporation evolution fats force gas geography heat heat transfer levers light Maillard reactions meat melting oxygen pressure proteins radiation rice salt solubility starch steam sugars temperature water

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