29-30) [16th-17th century France] "In 1560 Bruyerin avowed that he had 'more than once' seen '[half-cooked meats devoured so that blood almost flowed from the mouths of those who were eating. Eleanor Scully & Terence Scully [University of Michigan Press: Ann Arbor] 1995 (p. 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... Medieval physicists--or physicians--told their contemporaries that cooking added either warmth and moisture or warmth and dryness to their foodstuff that was cooked: the cook chose his cooking method according to the inherent nature of the foodstuff and any need he had to correct this nature. F j b, Poched egges are better than egges rosted hard or rere. 86-87) [Medieval France] "Modern physicists tell us that cooking changes the chemical characteristics of a substance. 147-151) "Many traditional meat recipes were developed at a time when meats came from mature, fatty animals, and so were fairly tolerant of overcooking.
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.
A7, Egges newly laid, are nutritiue to eat, And rosted Reere are easie to digest. Grilled hops and steaks may be just right at the center but dry elsewhere; long-braised pot roasts and stews are often dry throughout." ---On Food and Cooking (p.
With participial adjectives, as rear-boiled, rear-brede (see brede v.1), rear-dressed, rear-poached, rear-roasted, etc. However, today's industrially produced meats come from relatively young animals with more soluble collagen and far less fat; they cook quickly, and subber more from overcooking.
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...