It helps fish age faster than others.
Faster than Mario. Faster than Luigi. Faster than Peach. Faster than Daisy. But not as fast as Sonic.
Try getting your cooking level higher on lower fish, and raise it higher than 15 so you can cook trouts easier.
sonic is WAY faster than Yoshi is.
No, super Sonic is faster.
I believe that dark meat would cook faster since it contains more fat and heat is attracted to fat.
No, meat is usually easier to cook.
White meat cooks faster than dark meat when you are making chicken. Dark meat has more fat and this is why it takes longer to cook.
Yes. Chicken breast will cook faster if the pieces are smaller. Cook until there is absolutely no hint of pink or 165 degrees in the center. Small digital meat thermometers are great kitchen tools.
Fish protein is unique and quite different from the meat found in land animals. There are 3 main reasons why fish would take less time to cook than meat.CollagenFish muscle contains less collagen by weight (only ~3%) as compared to land animal meat (~15%). Collagen are dense connective tissues that require time and moisture to gelatinize or soften. Therefore, less collagen means less cooking time.HydroxyprolineHydroxyproline is an amino acid found in the collagen of meat and it is this amino acid that accounts for the "toughness" of said collagen. Fish meat has less of this amino acid so whatever little collagen it has, it is also faster to gelatinize.Shorter muscle fiberThe muscle structure of fish are very short and typically less than an inch in length. Shorter muscle fibers means more tender flesh and a shorter cooking time.
Thin slices of carrots cook faster than big chunks of carrots
You can cook pork and chicken in the same pan together. It all depends on the dish. Recipes such as stew would work well with both pork and chicken combined.
The use of fish tail is that its help the Fish swim faster than its preadator. Like if the Shark was after a Fish than the fish wolud have to use its tail to swim faster than its preadator which is Shark.
As long as you cook the meat thoroughly (because it may take longer to cook than the veggies, depending on thickness), it should be safe.
Mussels generally cook faster than clams because of their thinner shells, however a small clam will likely cook faster than a very large mussel.
i think that a short one swims faster
Two 5 lb. roasts will cook faster than a single 10 pound one as long as they are separated in the roasting pan. In part this is because a smaller roast will always cook faster than a larger one. In part, this is because by cutting the 10 lb. roast in half and separating the halves, you are increasing the surface area of the meat. The greater the surface area, the quicker the chemical reaction, in this case, cooking.