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Why are there so many different kinds of salt, and does it really matter which one you use?
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Desarnaud et al (2021). Hopper Growth of Salt Crystals. J. Phys. Chem. Lett. 9: 2961-2966. doi.org/10.102...
-Galvis-Sánchez, A. C. et al (2013). Sea salt. In MDL Guardia & A Gonzálvez (Eds.), Comprehensive analytical chemistry, Vol 60: 719-740. doi.org/10.101...
-Mermelstein, NH (2014). Viewing Salt with a Grain of Salt. FOOD SAFETY & QUALITY. Food Technology Magazine. www.ift.org/~/...
-Quilaqueo M et al (2015). The morphology of salt crystals affects the perception of saltiness,
Food Research 76(3): 675-681. doi.org/10.101....
-Sainz-López N, Boski T, and Sampath DMR (2019). Fleur de sel composition and production: Analysis and numerical simulation in an artisanal saltern. Journal of Coastal Research, 35(6), 1200-1214. doi.org/10.211...
-Warren, J K (2016) Evaporites: A compendium (ISBN 978-3-319-13511-3): Berlin, Springer. doi.org/10.100....
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
- / are-you-using-the-righ...
-www.seriouseat...
-www.seriouseat...
-www.seriouseat...
-www.americaste...
-www.americaste...
-www.mcgill.ca/...
-amazingribs.co...
-seasalt.com/sa...
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Негізгі бет What salt should you use for cooking?
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