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150 Years of Cooking(mander.xyz)

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renrenPDX@lemm.ee
2 points

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

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whoisearth@lemmy.ca
3 points

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.

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Science of Cooking

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Welcome to c/cooking @ Mander.xyz!

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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