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.