Chilli and lasse larsen still dating
1861), although it was current in English writing from the 18th cent. for roasts and from 95 to 99 degrees for braised meat."---Experimental Cookery, Bell Lowe [John Wiley & Sons: New York] 1932 (p. Formerly often regarded as an Americanism (see quot. The meat may be cooked until it reaches a temperature far above 71 degrees C., often from 80 to 85 degrees C. Many restaurants have placed warnings/disclaimers on menus with regardsto the risks involved with meat served at the lower end of the cooking spectrum. F j b, Poched egges are better than egges rosted hard or rere.1542 A. 21st century American meat eaterscontinue to enjoy their meats from tartar to well. A7, Egges newly laid, are nutritiue to eat, And rosted Reere are easie to digest.1626 G. Ovid Baucis & Philemon in Fables 159 New-laid Eggs, which Baucis busie Care Turn'd by a gentle Fire, and roasted rear.With participial adjectives, as rear-boiled, rear-brede (see brede v.1), rear-dressed, rear-poached, rear-roasted, etc. In the last quarter of the 20th century heat concerns regarding undercooked beef resulted fromsalmonell a poisoning to mad cow. 167 Coole endiffe, radish, new egs rosted reare, And late-prest cheese; which earthen dishes beare.1700 Dryden tr. Americans love affair with meat, especially beef, refects ancient heritage, old world cooking methods and modernscientific knowledge. G.iii, Newe reare rosted egges be good in the mornynge.1548 T. ed.) at Ouum, Sorbile ouum, a reere rosted egge.1576 G. Certain meats were "prescribed" for boiling or roasting, according to their inherent humoral nature.
Simple physical damage to the muscle fibers causes them to release more of theirfluids and therefore more stimulating substances for the tongue.
Ancient Greeks and Roman physicians "prescribed" cooking methods by humoral theory.
Meats were cooked with one general goal: make them edible.
Cooking intensifiesthe taste of meat and creates its aroma.
In sum: if it tastes good, people willorder.[Meat science 101: cooking methods/times of cooking effects flavor, texture & taste]"We cook meat for four basic reasons: to make it safe to eat, easier to chew and to digest (denatured proteins are morevulnerable to our digestive enzymes), and to make it more flavorful... It providessalts, savory amino acids, and a slighlt acidity to the tongue, but offers littel in the way of aroma.