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150 Years of Cooking (mander.xyz)
submitted 2 months ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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[-] renrenPDX@lemm.ee 4 points 2 months ago

It’s more to do with fork tender. It cooks the same time, just one is much tougher due to well worked muscles.

[-] whoisearth@lemmy.ca 3 points 2 months ago

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.

this post was submitted on 13 Oct 2024
660 points (100.0% liked)

Science of Cooking

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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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