When cooking the meat in the oven cover with foil during the first half of the cooking process. This way it seals in all the juices and the aroma will be strong because the meat it juicier.
Just to improve the flavor, the salt is not going to affect anything about the cookie, texture, rising or not, spread rate, just the flavor.
a flavor is a taste whilst an aroma is a smell
For texture and flavor
To increase flavor and add a richer taste.
Flavour is how it tastes. Texture is how it feels.
In my experience with cooking I have noticed that when cooking meats with the fat on it, that the fat does add to the texture and the flavor of the meat. However I am not a big fan of fat so if I cook with I remove the fat afterward. I hope that this answers your question.
taste texture flavor
Flavor and texture enhancer, nutrient source, preservative, binder and color enhancer are some of the functions of the salt. Salt are mineral substances commonly composed of sodium chloride.
Leeks are the closest in taste if not also texture, they do have a mild flavor.
For flavor, texture, and binding ingredients.
primarily water (87%) -ph 6.6-4.8% carbs (lactose)-complete protein (casein and whey)-fat- sat, mufa, and pufa-->for flavor, texture and stability-emulsifiers, foaming and gelling agents-improve texture, mouth feel, moisture retention and flavor
The flavor of angler fish is compared to lobster in taste and texture.