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Why Is My Boiled Beef Tough? [Solved]
Various proteins in meat fibers coagulate over a range of temperatures from 105 F/40 C to 195 F /90 C‹temperatures that are far below boiling point (212 °F/100 °C). The higher the cooking temperature, the tougher the muscle fibers become, and the more they shrink in both length and width.
How to boil meat perfectly (TENDER MEAT and RICH STOCK)
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Does boiling stew meat make it tender?
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Anthony Bourdain on the worst mistake when cooking steak
Chef and “Appetites” author Anthony Bourdain explains reveals
