Knives: With a fleece knife you can mechanically break the phases, which the fleece quickly does.
Drunk cooktop: With a slow cooker you can cook yourself meat in minutes like butter. The high drying is sought to ensure that collagen is surrounded in gelatine, whereas the flesh is tinted.
Slicing Technique: Slicing the Flesh into Phases. That makes the cows more aggressive and the flesh feels jarring.
Combine heat and time correctly: With the shortening method, you should only use the meat at higher heat to keep it juicy and tender. Alternatively hilft slowly brown at lower temperatures, take pieces about the time it takes to make.
Whichever method you prefer, depending on the nature of the flesh and your preferences. With these techniques you can also get a delicacy out of suitable meats! 😊
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