Sometimes when you overcook a sausage, by means of boiling, you notice a rapture crack in the longitudinal direction.
Can anybody explain thorough-fully WHY??
Do not just say, because of pressure in the saussage. I could write that myself.
ps: This is a no-bullshit post. This is one part of my assignment question which is due tomorrow. (Damn lecturer; just told me now. )
Cheers
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