Farouk Othman

About Farouk Othman

Farouk Othman is a professional Chef and has worked and travelled all over the world. As well as working full time as a senior Chef, Farouk regularly writes interesting articles such this one on meats and also contributes frequently to http://www.chefspencil.com.

Carnes compreensivas: Porque a carne vermelha é vermelha e porque a carne branca é branca

Voltas animais do músculo à carne após slaughtering. A carne é cercada por uma camada de tecidos conexivos, consistindo quase inteiramente collagen da proteína.
Date Posted: October 27, 2006
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