<span>The researchers investigated two types of dough tossing: single tossing and multiple tossing. In single tossing (when tossing the dough from rest), they found that the optimal motion is a helical, or spiral-like, trajectory. As the scientists explain, when the dough is at rest, torque (twist) must be transferred to the dough via sliding or static friction. When the dough is in the air, its airborne rotational speed matches the rotational speed the chef gives it at the moment of separation. For this reason, single tosses follow a spiral-like trajectory.</span>
the tenderloin, which is the most tender can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and Porterhouse loin steaks.
depends tbh it could either be good or bad depending on how you use it
A, I hope this helps you out
You wouldn't be able to see
