fossilesque@mander.xyz to Science of Cooking@mander.xyzEnglish · 2 months ago150 Years of Cookingmander.xyzimagemessage-square63fedilinkarrow-up1701arrow-down16
arrow-up1695arrow-down1image150 Years of Cookingmander.xyzfossilesque@mander.xyz to Science of Cooking@mander.xyzEnglish · 2 months agomessage-square63fedilink
minus-squarerenrenPDX@lemm.eelinkfedilinkEnglisharrow-up4arrow-down2·2 months agoIt’s more to do with fork tender. It cooks the same time, just one is much tougher due to well worked muscles.
minus-squarewhoisearth@lemmy.calinkfedilinkEnglisharrow-up3·2 months agoCase in point two meats that are uncommon in North America. Mutton and mature chicken. Both benefit from much longer cooking times and are extremely tasty.
It’s more to do with fork tender. It cooks the same time, just one is much tougher due to well worked muscles.
Case in point two meats that are uncommon in North America. Mutton and mature chicken.
Both benefit from much longer cooking times and are extremely tasty.