"Alright, alright, I won't say any more. But Diana, tell me—how did you get the sugar glaze to penetrate the honey-glazed ham so evenly?"
Karl found this dish to be absolutely perfect. Even at the best Italian restaurants, he had never tasted such a delicious honey-glazed ham.
Diana kept her head down, twirling her pasta with her fork. "Every type of meat has its own unique grain structure. Since my job often involves dissections, I'm very familiar with muscle fibers. So when I cut the meat, I pay special attention to the grain, which helps the sugar syrup seep in completely. That's something you'll need to practice if you want to master it."
Karl nearly gagged. The way she put it was so unappetizing that the half-eaten bun with ham in his mouth got stuck in his throat.
Candy quickly patted his back to help him swallow.
