Hot buttons dating edition the hot buttons series

167 Coole endiffe, radish, new egs rosted reare, And late-prest cheese; which earthen dishes beare. Ovid Baucis & Philemon in Fables 159 New-laid Eggs, which Baucis busie Care Turn'd by a gentle Fire, and roasted rear. Recipes for hours-long braising or stewing were developed for mature animals with substantially cross-linked collagen that took a long time to dissolve into gelatin.

Fat coats and lubricates meat fibers during cooking, and stimulates the flow of saliva and creates the sensation of juiciness no matter hwo dry the meat fibers themselves have become.

Generally, we like meat to e tender and juicy rather than tough and dry.

And when the cooking goes on for hgours, the fiber bundles fray away from each other, and even tough meat begins to fall apart...

The ideal method for cooking meat would therefore minimize moisture loss and compacting of the meat fiers, while maximizing the conversion of tough connective-tissue colllagen to fluid gelatin. That medieval French cooks too this warning seriously and rarely roasted their beef is evident in the large stocks of beef bouillon that our recipes imply was always on hand for ready use in other preparations." ---Early French Cookery: Sources, History, Original Recipes and Modern Adaptations, D. If the ignorant cook were to subject beef to a roasting, so further drying its already dry nature, this could be quite dangerous to the unfortunate person who was to eat it later, and could even put him or her at risk of an attack of melancholia or a bilous upset.Late 19th century food scientists examined meat doneness, offering temperature/time recommendations according to type of meat, cut, and method of cooking. Meat thermometers (1930s) took the guesswork out of judging doneness. When today we ask for our steak well done, medium or rare, we are repeating a choice that the Renaissance writers revived from Hippocratic writings.Like their 17th century predecessors, early 20th cooking texts warn against rare meat. Black and blue (aka "Pittsburgh style" steak surfaces in print in the 1970s. In 1626 Pierre Duchatel noted the physical reactions to be expected from meat prepared in each of the thre ways '(1)...well-Boiled meat is suitable to the digestion. (2)...those meats that have been medium boiled or medium roasted add moderately to vigor and digestion. Joannes de Mediolano Regimen Sanitatis Salerni sig. It is important to remember that because meat was relatively tough and frequently salted to prevent spoilage, it was often necessary to rinse it in milk and boil it once or twice before using it in a specific recipe." ---A Taste of Ancient Rome, Ilaria Gozzini Giacosa, translated by Anna Herklotz [Univeristy of Chicago Press: Chicago] 1992 (p. Meat was oven-roasted, spit-roasted, used in patties, stuffings, and stews, or...cooked on a grill... A grill was convenient for flat meats, a spit for larger cuts. Roasting, the application of direct heat at close proximity, was appropriate for a cold, moist meat such as pork because the open fire would warm and dry. Boiling, on the other hand, offered a relatively constant heat, and boiling better suited beef because it cold dry nature needed to be both warmed and moistened. The distance of both grill and spit from the flame could be regulated fairly well...

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