Mustard guinea fowl: why two-stage cooking changes everything for the tenderness of the meat

Guinea fowl with mustard is distinguished by a two-phase cooking technique that radically transforms the texture of the meat. This traditional method, which consists of basting the poultry halfway through cooking with the remaining mustard juice, guarantees tender and flavorful meat. Why does this pause during cooking make all the difference?

The balance of a successful guinea fowl rests on a delicate alliance:…