@[email protected] to Science of [email protected]English • 1 day ago150 Years of Cookingmander.xyzimagemessage-square54fedilinkarrow-up1635arrow-down15
arrow-up1630arrow-down1image150 Years of Cookingmander.xyz@[email protected] to Science of [email protected]English • 1 day agomessage-square54fedilink
minus-square@[email protected]linkfedilinkEnglish2•10 hours agoIt’s more to do with fork tender. It cooks the same time, just one is much tougher due to well worked muscles.
minus-square@[email protected]linkfedilinkEnglish2•3 hours 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.