cheese are believed to interact with the cheese protein network – with more salt keeping these networks stable when they would normally fall apart due to applied heat. Therefore, I believe that the interesting properties of halloumi are due to its relatively high salt content from brining.waffle maker
cheese are believed to interact with the cheese protein network – with more salt keeping these networks stable when they would normally fall apart due to applied heat. Therefore, I believe that the interesting properties of halloumi are due to its relatively high salt content from brining.waffle maker
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