Mixing one gram of fine black pepper with 100 grams of ground beef—which works out to about a teaspoon of black pepper per half-pound of meat—almost completely eliminated the formation of HCAs during cooking,which are the cancer-causing chemicals that form when meat is charred or cooked at high temp

Mixing one gram of fine black pepper with 100 grams of ground beef—which works out to about a teaspoon of black pepper per half-pound of meat—almost completely eliminated the formation of HCAs during cooking,which are the cancer-causing chemicals that form when meat is charred or cooked at high temp
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