npub1gpaqvffj4tmy7nu0ygznk6nfkf66ckec0p4vyj24mt4f2s8fvuls69xlk0 (npub1gpa…xlk0)
Maybe it has a lot to do with how it cooks, and how you cook it.
I suspect that when you cook a frozen chicken breast, for example, by the time it's cooked through the outside is dry and stringy. Has to do with cooking temp, fat content, moisture, and kind of protein.
Paul Wermer /
npub10r…t69dk
2024-11-05 21:54:21
in reply to nevent1q…qzpr
Author Public Key
npub10rvjcke8ga3pswqaxrphqlr0yknvse5aqwkat5270m007sjf0w4qrt69dkPublished at
2024-11-05 21:54:21Event JSON
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"content": "nostr:npub1gpaqvffj4tmy7nu0ygznk6nfkf66ckec0p4vyj24mt4f2s8fvuls69xlk0 \n\nMaybe it has a lot to do with how it cooks, and how you cook it.\n\nI suspect that when you cook a frozen chicken breast, for example, by the time it's cooked through the outside is dry and stringy. Has to do with cooking temp, fat content, moisture, and kind of protein.",
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