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TISP's avatar

Nice work and lucky dinner guests 😋I look forward to seeing the simpler version later this week!

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George's avatar

As chemists we have all these little techniques to break emulsions in the lab, but being a good chemist also makes you a great cook because you understand food on a molecular level. I’m currently planning on smoking then braising chateaubriand (between two brisket cuts) and looking for all the hints. Thanks for your website!

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