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re: Q & A for MeridianDog
Posted on 3/30/14 at 5:53 am to MeridianDog
Posted on 3/30/14 at 5:53 am to MeridianDog
The chemistry part would definitely be handy as you are dealing with, the physical changes on what is cooking because of the heat and other elements used on the ingredients. Cold and hot egg based sauces involve emulsification of the eggs used in them.
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