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In time, the meat began to pull away from the leg bone.
During this extra time, the meat reabsorbs the liquid and the flavors meld and tighten.
"At that time, the meat that was sold was just bones with tiny swabs of meat," she said.
During that time, the meat dries and absorbs the smoke -- smoke from the very wood whose fruit flavors the meat.
There's every likelihood the booze won't be cooked off in that time, the meat will be chewy and the sauce flecked with rawish strips of grated vegetables.
In the US, internal temperature recommendations for cooking chicken vary from 58C to 74C (depending on the length of time the meat is held at that temperature).
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From time to time, turn the meat over in the marinade.
In ancient times, the meat could just as easily have been goat, or something wilder, and fish was no doubt also a candidate.
However, if you repeatedly heat reheat and cool the dish many times, the meat itself will become increasingly stringy as it loses more and more of this gelling material.
The blog also writes that rabbit meat is both healthier and more sustainable than most other animals, adding that a rabbit produces six times the meat of a cow given the same amounts of food and water.
You can put them on at the same time as the meat and by the time the steaks finish their rest, the corn will be ready to serve.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com