DailyDelish Questions and Answers
0 votes
in Faq by
Advertisement - Continue reading below

1 Answer

0 votes
Best answer

the longer the bones and meat cook, the more the proteases break the bonds connecting the proteins, and the more amino acids get detached (source). it just so happens that we taste many of these amino acids and protein fragments as bitter.

by
edited
Welcome to Dailydelish Q&A, where you can ask questions and receive answers from other members of the community.
Advertisement

Related questions

0 votes
1 answer
0 votes
1 answer
0 votes
1 answer
asked Mar 11, 2021 in Faq by Moice1989
0 votes
1 answer
0 votes
1 answer
asked Aug 10, 2020 in Food by Evich1966