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Author Question: What is the sticky surface of brined meat before it is smoked called? (Read 172 times)

armygirl

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on: Apr 6, 2021

Question 1

What is the process that gives forcemeat its characteristic texture after cooking?
◦ denaturization
◦ emulsification
◦ coagulation
◦ stabilization

Question 2

What is the sticky surface of brined meat before it is smoked called?
◦ pickled
◦ bunderfleisch
◦ pellicle
◦ All of these
On Cooking: A Textbook of Culinary Fundamentals ¦ Labensky, Martel, Hause ¦ 6th Edition
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Marked as best answer by armygirl on Apr 6, 2021

l.stuut

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Reply #1 on: Apr 6, 2021
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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armygirl

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Reply 2 on: Apr 6, 2021
Excellent

ecabral0

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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