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When restaurants shut down, why isn't it more common for them to publish their recipes?
(lemmy.dbzer0.com)
this post was submitted on 25 Aug 2023
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Its an issue with hydrolizing, which is to say the rate at which the flour absorbs the water and begins the process of gluten development.
Stovetop cooking is the intersection of organic chemistry and performance art. Baking is the intersection of organic chemistry and witchcraft.