You know the kind you see at the grocery store that have been cut much like the grid of a tenderizing mallet? What's the point of doing that? Does it make them softer once cooked? Is there a particular dish or style of cooking that they would be ideal for?
Submitted March 08, 2017 at 05:06PM by marley0609 http://ift.tt/2m3OW4F
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