At t=2h 40m: The coconut milk is adsorbed perfectly, leaving the residue and some cooking oil. The cooking oil fries the meat surface and breaks some of carbon-carbon bondings that help to prevent the decomposition.

By febdian RUSYDI

a physicists, a faculty, a blogger.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.