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Wednesday, 25 February 2026

Why Some Meat Is Better Cooked Fast — And Some Isn’t

Most cooking mistakes don’t come from bad technique — they come from using the wrong heat for the cut. Lean, dense meats like tuna and pork tenderloin need fast, gentle cooking, while fattier cuts like chicken thighs and ribeye thrive with time and control. Understand how muscle, fat, and heat interact, and choosing the right method becomes simple, no matter your kitchen or schedule

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