Event JSON
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"content": "nostr:npub1vcnsepcg4zvqpqnfrf6fr96hezvqr0pz57ql0vydd7nc3y4y2glscgpad9 nostr:npub1pt6l3a97fvywrxdlr7j0q8j2klwntng35c40cuhj2xmsxmz696uqfr6mf6 Well there are generally three processes with marinade. The first is brine penetrating the food. The second is acid breaking down the fibers of the food. And the third is the marinade itself flavouring the food. One can be reproduced with a dry brine. Two can't be done with braising but is worse than braising because the decomposition caused by acid is imo, way worse than the decomposition caused by the steam and liquid and so only is worth pursuing if you're cooking it in another manner. And the third is reproduced to an even greater degree than it would be when marinating.",
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