- #1
jackson6612
- 334
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Cheaper cuts of meat with connective tissue and lean muscle fibre are suitable for stewing, and tastier than stews using expensive cuts, as long slow cooking will soften the connective tissue without toughening the muscle. Slow cooking leaves the gelatinised tissue in the meat, so that it may be advantageous to start with a richer liquid.
Reference:
http://en.wikipedia.org/wiki/Slow_cooker#Advantages
What differentiates expensive cuts from cheaper ones? Is it less connective tissue and lean muscle?
Reference:
http://en.wikipedia.org/wiki/Slow_cooker#Advantages
What differentiates expensive cuts from cheaper ones? Is it less connective tissue and lean muscle?