3 ms·
It changes the surface feel of the meat. The concept shouldn't be too puzzling. There's a whole class of cooking (molecular gastronomy) entirely based on takin
by pluma 12y ago
It changes the surface feel of the meat.
The concept shouldn't be too puzzling. There's a whole class of cooking (molecular gastronomy) entirely based on taking this to the extreme.
- jimmaswell 12y agoI've always found it much nicer to eat thick chunks of meat but I guess it's not the norm for lunchmeats.