First off I would like to thank you for putting together this site it’s amazing and I love you actually answer questions. Secondly I’m really looking forward to seeing more about Next and Aviary.
Ok here is my question: You talk allot about texture in the foods. What factors are you looking towards when deciding when to put texture or what type of texture? I’ve been working on this myself but I don’t want to randomly add something just to add it I really want to understand it.
If you could give me some insights on how you think that would be great.
Thanks
Sean
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Understanding Texture
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