Not exact matches
Sometimes it's just an extra egg or baking powder — Othertimes, you'll need to add extra xanthan gum to
keep the end result
moist and elastic.
Sometimes I roast the chicken breast side down and it does help
keep the breast meat extra
moist and sometime I cook it breast side up (still amazing results & just a tad better looking).
Sometimes you need to let that sit there for 24 - hours and
keep it
moist in order to make the product work, because if [the customer] takes something like an enzyme product and expects it to work in five minutes, it's not going to.»