this post was submitted on 13 Oct 2024
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Science of Cooking
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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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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 cook them just as fast a broiler, but the end result is going to be tough/chewy meat. The longer cooking time is needed to achieve equally tender meat.
It's the difference between cooking a rib-eye and a brisket.