Hello, I am a chef, did cate of more than 10 years, also did the recipe of a lot of bittern, going to those who use knowing you is recipe of which kinds of bittern,
But you say, about the following day the flesh that bittern comes out, color can become deep, this problem actually very good solve,
I also am to encounter such problem before. I do not know you are put often smoke, must not put often smoke, because of the thing that your bittern comes out, one airing, color can become deep
Such word, your bittern color a little again a bit weaker, the thing that such bittern come out looks color is a bit light, but the following day, the 3rd day is met good-looking, you say is, if you just see firm bittern,come out good-looking, hind of of the previous night is bad to looked, such is no good
Hope you try, thank your invitation, I am big chef
If you are right, grilled fish recipe, all sorts of langouste recipes, barbecue souse recipe. Risk dish, hemp is hot very hot, hemp is hot sweet boiler, do boiler, chaffy dish recipe, all sorts of bittern are interested, ask illicit letter me
