Bifalgorithm post
Salmon glutes to the pan. Most people blame the pan, but food science says it's a part of browning. Not a mistake. At first, protein is born to the hot metal. Give it time. Once it crusts forms, it releases without tearing. Follow for science-based cooking.
Salmon glutes to the pan. Most people blame the pan, but food science says it's a part of browning. Not a mistake. At first, protein is born to the hot metal.…
Ideas in this flowchart
- Salmon Cooking Process
- Initial Sticking
- Common Belief
- Pan is at Fault
- Scientific Explanation
- Part of Browning Process
- Not a Mistake
- Protein Bonds to Metal
- Crust Formation
- Time Required
- Release Without Tearing
- Science-Based Cooking
