Adding salt to freshly cut meat causes it to spasm. The sodium in the salt triggers still-functioning neurons in the meat, causing a cascade of muscular contractions. https://t.co/siVXTCJsGH Full explanation here: https://t.co/X6H4limK1Q pic.twitter.com/Pie7e0B6Rw
— Steve Stewart-Williams (@SteveStuWill) November 27, 2020
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