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Fluke or Science?

I made the very wonderful shrimp burgers (https://food52.com/recipes...) for guests this weekend and made a few extra to tuck in to the freezer. Thawed/sauteed them the next night and the shrimp's texture was improved and they were more flavorful. I made the patties early in the day, so they had a good, long rest before they were cooked or frozen. Any ideas why?

asked by Melusine 6 months ago
1 answer 751 views
3299dd0b a953 46f5 8a98 a0241f3b893a  256
added 6 months ago

Brine effect?

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