fossilesque to Science of CookingEnglish · 1 month ago150 Years of Cookingimagemessage-square63fedilinkarrow-up1708arrow-down16
arrow-up1702arrow-down1image150 Years of Cookingfossilesque to Science of CookingEnglish · 1 month agomessage-square63fedilink
minus-squarerenrenPDX@lemm.eelinkfedilinkEnglisharrow-up4arrow-down2·1 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-squarewhoisearth@lemmy.calinkfedilinkEnglisharrow-up3·1 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.