13 minutes ago, chromedome said:I'm with Dave the Cook, the question lends itself to empirical verification. Two pieces of meat, identical cooking conditions, one with the additions and one without. Why get bogged down in theory, when you can resolve it in practice?
I'd be curious to know the outcome, even if I never actually make use of the information.
I was planning to do this with a expensive piece of meat. I would have to find a cheaper meat to do a comparison test. I figured someone would have known if Bragg's speeds up browning since its a amino acid.
