Food scientists at the Arkansas Agricultural Experiment Station have developed a new parboiling process that reduces water use up to 75% and improves nutrient content in rice. Annegret Jannasch, a ...
Q: For years people have parboiled raw brats and other sausages in wine or beer, onions, ground pepper, butter, etc. With the sausages securely encased in casing, do the sausages really absorb the ...
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