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Home Q & A Board Humanities Art and Culture Culinary Arts
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Jeremysex Jeremysex
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3 years ago
Explain why the same weight of butter or margarine has less tenderizing power as compared to lard or hydrogenated shortening.
Textbook 
Introductory Foods

Introductory Foods


Edition: 14th
Authors:
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vlswaitshevlswaitshe
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3 years ago
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Jeremysex Author
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3 years ago
Thanks
annielin111
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Yesterday
this is exactly what I needed
Chaldoren
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2 hours ago
Good timing, thanks!
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