this post was submitted on 13 Oct 2024
1 points (100.0% liked)
Science of Cooking
1111 readers
1 users here now
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.
Background Information:
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Age and activity level absolutely effect how "tough" meat is. I've raised and cooked both heritage breed chickens and modern broilers. The former take 2-3 times as long to reach maturity, are far more active, and as a result are "tougher". You can absolutely cook them just as fast a broiler, but the end result is going to be tough/chewy meat. The difference in cooking time is to achieve equally tender meat.
It's the difference between cooking a rib-eye and a brisket.