Salt and pepper dating

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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...

Grilling, frying, and roasting are the usual fast methods.

G.iii, Newe reare rosted egges be good in the mornynge. Tender cuts are best heated rapidly and just to the point of their juices are in full flow.

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.

It was salted, smoked, and even preserved in honey...

Naturally there were serious problems in keeping the meat fresh, since mechanical refrigeration was unavailable.

It was virtually everyone's aspiration to have meat on his table...

154-155) [Ancient Rome] "Already during the last two centuries before Christ, meat began to appear with increasing frequency in the homes of Rome's wealthier citizens...

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.

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