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Old 08-13-2019, 10:12 PM
pulykamell is online now
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Join Date: May 2000
Location: SW Side, Chicago
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Quote:
Originally Posted by scr4 View Post
(Calamari is like pork, it gets tough and then becomes tender after longer cooking.)
That is only true of some cuts of pork (shoulder/Boston Butt in particular). The same happens to beef if you use analogous cuts (like chuck.) It's not the animal, but the part and whether it's a well-exercised part with lots of fat, collagen/connective tissue or a lean part with minimal connective tissue that is not exercised much.