@[email protected] to Science of [email protected]English • 1 month ago150 Years of Cookingmander.xyzimagemessage-square55fedilinkarrow-up1670arrow-down15
arrow-up1665arrow-down1image150 Years of Cookingmander.xyz@[email protected] to Science of [email protected]English • 1 month agomessage-square55fedilink
minus-square@[email protected]linkfedilinkEnglish2•1 month 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]linkfedilinkEnglish3•1 month 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.