3 ms·

All that charting and analysis into the moisture content and none of the same into the actual taste.

• jessaustin 14y ago
  The moisture charts he generated using a kitchen scale. To generate valid charts for taste, he would have to use a blind panel of skilled human tasters, which would have been much more expensive.
• brechin 14y ago
  It's hard to chart subjective descriptions. He does describe the difference in taste/feel between different methods: "there's a definite case of wet-sponge syndrome" "the flavor a little bland" "it's undoubtedly more juicy and well-seasoned, with a stronger chicken flavor" Edit: s/objective/subjective/