Why does it take twice as many bones but half the time to make a fish stock than it does a beef or chicken stock?
( I'll mark you as brainlister )
Answers
Answered by
25
Answer:
Bones have an impact on the way heat is distributed throughout the meat, so it can take a little bit more time to cook a bone-in steak. The dense bone essentially insulates the meat that surrounds it, keeping it at a lower temperature for longer than if it was boneless.
Explanation:
Similar questions