You can as long as it's not overly wet. You have to rehydrate it, but too wet and it'll just steam. Hydrating it in something sugars can help (like a dark soy sauce). Cooking dry-ish in fat helps get it hot enough (Maillard happens >280F, if there's just water in the pan you'll be at 212F forever).

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Hmm, maybe. Grind them in a food processor.

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I haven't eaten meat in ages, so maybe I just don't notice it enough? It's just chewy protein bits. I think pan frying it after hydrating is really important, though.

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Aliénor et Philémon, l’énigme maths du « Monde » nᵒ 114

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Je viens juste de voir cette vidéo, Bally Bagayoko a plus de courage dans un rognure d'ongles que toute la macronie réunie

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