Souptik’s Kindle Notes & Highlights

Masala Lab: The Science of Indian Cooking, by Krish Ashok

Bromelain, found in pineapple juice, and papain, found in papayas, are used to ‘tenderize’ meat this way.

Souptik Dhar

Why pineapple and papaya are used in cooking meat

See Souptik’s 47 notes & 51 highlights

Masala Lab: The Science of Indian Cooking

Masala Lab: The Science of Indian Cooking

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