Shiny or matte... does it matter which side you use when wrapping food and cooking en papillote? Christina Blais answers this question in the next video.
You are here Home » Food Chemistry
Shiny or matte... does it matter which side you use when wrapping food and cooking en papillote? Christina Blais answers this question in the next video.
Did you like this video?
aHR0cHM6Ly93d3cucmljYXJkb2N1aXNpbmUuY29tL2VuL3ZpZGVvL2Zvb2QtY2hlbWlzdHJ5LzI4NDMtd2hpY2gtc2lkZS1vZi10aGUtYWx1bWludW0tZm9pbA(U2NyZWVuSGVpZ2h0)NzIw(U2NyZWVuV2lkdGg)MTI4MA(T0ZTWVNfUmVmZXJyZXI)(dmlzaXRvcktleQ)RkNEUGtvM1o(dmlzaXRLZXk)dnFFWVlSWEs){kind=small}