Enregistrez, publiez et partagez des recettes avec des cuisiniers amateurs du monde entier

Commentaires

Sagesse, ca fait quoi, la levure chimique?

@HobbyHorseman it's like sodium bicarbonate for cooking

Yes, thank you! does it give the sauce a different flavor? Make it thicker, like corn starch? Or do I still need flour for that.

@HobbyHorseman still need the corn starch, the bicarbonate will dissolve part in the meet first and part in the soyu sauce after.

It "mature" the meat and create a thin layer that prevent the meat from driying during cooking

(édité)

Thank you so much!