The Food Lab: Better Home Cooking Through Science

(Nandana) #1

crumbs).


Mushrooms


(chopped)


Physically
impede meat
proteins from
cross-linking,
increasing
tenderness
while
simultaneously
adding flavor.

Add to  meat
mixture.

Salt If added too


early,  it  can
cause meat
proteins to
dissolve and
cross-link,
creating a
bouncier,
firmer texture.

Add to  meat
mixture just
before mixing
and cook
immediately.
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