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Salt 101 pt.2

In my previous post I talked about seasoning food with salt, from the outside. This post will focus on how salt works from within meats, seafood and vegetables. Ingredients that I use in my everyday cooking. Two chemical reactions take place when salt is added:  Diffusion is the slower process of salt moving through a cell wall until it’s evenly distributed (Nosrat,Continue reading “Salt 101 pt.2”

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