Why does meat get tougher after cooking, but tender after cooking for a very long time (or under pressure)?
In: Biology
It generally has to do with what temperature the meat is cooked.
When you cook something for a short time at a high temperature, you dry it out much quicker which causes the meat to tighten/shrivel up.
But when you cook something at a low temperature for a long time, the water in the meat doesn’t dry out as quickly, (or under high pressure, where the pressure helps to keep the water from boiling away) instead the connective tissue in the meat starts to break down from the heat, while still staying moist, which gives you that meat that falls apart/off the bone.
Latest Answers