date:Jan 05, 2016
ooking approaches to meat might seem far on the fringe for many processors. However, it is a lesson worth learning: to view meat preparations with an eye on wholly encompassing approaches to flavor and texture.
Whether boosting the cocoa in a dark mol sauce or employing pistachios and other nuts to coatings for meats other than chicken and fish, using meat as more of a team player with other aspects of a formulation, rather than a stand-alone force, is the new paradigm for todays product develo