university of technology in sweden, led by dr. ingrid undeland , have found that seafood processing water could actually be a valuable resource. the leftover water is filled with protein, omega- fatty acids, minerals, lipids, and antioxidants. its composition can contain up to percent protein and percent fat...
can use the formulator to get it exact but i would personally shotgun it by just reducing the cocoa nibs by % and adding % cocoa butter like this. x = g and i would personally round this to g to make the math easy. since i am removing g nibs, g of cocoa butter is added and the recipe looks like this: fat...
good quality when you buy chicken. eat a bit less, but better. vive la bresse for many, france epitomizes the culinary art. so maybe it's not surprising that one of the best chicken breeds in the world hails from france. bresse birds are prized for their depth of flavor, fine, tender flesh and flowing fat...