you forgot the art of adding salt & pepper. that’s so darn difficult.
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Salt before, pepper after
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You want the salt to start acting as a brine breaking down muscle structure. You don't want to burn your pepper. Salt, wait an hour, cook, pepper then slice.
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Kenji's book, The Food Lab, is a gold mine if you like the science of the cook. Pretty sure
@iuubob can attest.3 replies 0 retweets 3 likes -
Will definitely check it out. Thanks
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I normally hate a blind appeal to authority, but when ever I'm trying a new cuisine or technique, I see if
@kenjilopezalt has done it and given his break down. Big props to him and the whole@seriouseats team.1 reply 0 retweets 2 likes -
Replying to @FluidFluxation @myriamin and
We try not to rely on authority either. Our recommendations are backed up by testing and/or research.
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Exactly why I love your content, broken down like a scientist turned chef!
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