About frozen boneless pork collar

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Sous vide is the most effective ways to tenderize hard cuts although cooking them at somewhat low temperatures. Chewy collagen converts into supple gelatin extremely bit by bit on the temperatures that produce medium-unusual and medium meat. What this means is, even though a pork shoulder cooked to 135°File (57°C) https://sandrag714qwb4.wikirecognition.com/user


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