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Monthly Archives: June 2012

 

Frying in America

By: Chef Beau Guthrie, VP of Culinary Services As someone who works for a company that specializes in batters and breadings, I spend a lot of time tasting and evaluating fried food.  From beer battered fish to panko breaded apple wedges we evaluate products on taste, texture and visual appearance.  Yet, there are few times […]

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