SuperStressed
Member
- Joined
- Aug 12, 2019
- Messages
- 275
I am aware that collagen from gelatinous cuts of meat will leach into the water as gelatin but what about the other protein? What would happen if you boiled a steak for 3-4 hours? would all the protein be in the water?
I'm trying to work out how much protein would still be left in the oxtail meat after a 3-4 hour simmer.
I'm trying to work out how much protein would still be left in the oxtail meat after a 3-4 hour simmer.