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Author Question: Some charcuterie preparations need curing salts added to the forcemeat to help retain or enhance ... (Read 53 times)

magmichele12

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on: Aug 10, 2018
Some charcuterie preparations need curing salts added to the forcemeat to help retain or enhance color and to prevent harmful microbes from damaging the forcemeat.
 
  Indicate whether the statement is true or false

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In what two ways does European-style butter differ from standard salted butter?
 
  What will be an ideal response?
On Cooking: A Textbook of Culinary Fundamentals ¦ Labensky, Martel, Hause ¦ 6th Edition
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blazinlyss

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Reply #1 on: Aug 10, 2018
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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magmichele12

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Reply 2 on: Aug 10, 2018
Great answer, keep it coming :)

emsimon14

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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