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(Cooks often reference the chemical process known as the Maillard Reaction, whereby proteins turn brown in the presence of heat, achieving what we commonly recognize as brown, or cooked, flavors.) And yet, in a tiny packet, without the aid of a stove, somehow, Smith has developed comparable flavors
The chefs have to be completely adaptable as ingredients tend to come and go and deliveries are often delayed
Its big enough to hold a mouse or a smaller power supply if needed
Importantly, they also fully protect the membrane
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