In this episode of Chemists in the Kitchen, we test what actually tenderizes meat — salt, acid, enzymes, mechanical force — and break down the real chemistry behind texture and juiciness.
https://ow.ly/i4su50Yex5i
In this episode of Chemists in the Kitchen, we test what actually tenderizes meat — salt, acid, enzymes, mechanical force — and break down the real chemistry behind texture and juiciness.
https://ow.ly/i4su50Yex5i