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- 20:16, 3. Okt. 2022 Unterschied Versionen +455 N Benutzer:AddieZ212391 Die Seite wurde neu angelegt: „Salt is a great emulsifier of protein and is especially effective when incorporated into the meat mixture. It can help break down the protein prior to grilling when included in the burger mixture. James Schend, Test Kitchen expert, compares the texture of salted hamburger to sausage. Although both have similar textures but the texture of a hamburger is different.<br><br>my homepage; [http://fandalism.com/danaybond#!tab=Interview Investigate This Site]“ aktuell