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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...
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.
The meat is chewy yet soft, so that chewing compresses it instead of cutting through it.
The texture of raw meat is a kindk of slick, resistant mushiness.
Tough cuts are best heated for a prolonged period at temperatures approaching the boil, usually by stewing, braising, or slow-roasting." ---On Food and Cooking: The Science and Lore of The Kitchen, Harold Mc Gee, completely revised and updated [Scribner: New York] 2004 (p.
Grilling, frying, and roasting are the usual fast methods.
It was salted, smoked, and even preserved in honey...
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.
Unfortunately, these two aims conflict with each other... The method must be tailored to the meat's toughness.
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.
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.