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Dating customs in the 16th century

dating customs in the 16th century-18

The texture of raw meat is a kindk of slick, resistant mushiness.

dating customs in the 16th century-33

The leading lights like eef wee cooked, though some of them nevertheless devour it bloody after the fashion on the Cyclops. 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. This early reference notes this stage is unwholesome [Markam]. Medium/medium rare were introduced about this time. Originally only of eggs: slightly or imperfectly cooked, underdone. And indeed, among winged creatures they can eat with pleasure wood pigeons still running with blood and scarcely touched by fire.' Bruyerin advocated the middle way, warning that there would be a penalty to pay for eating either half-raw or 'melting' meat. "A Chicken in Every Pot" airline chicken American bison & buffalo bacon bear beef beef Stroganoff beef Wellington beefalo blood booya brawn Brunswick stew burgoo carpetbag steak Chateaubriand chicken chicken a la King chicken & waffles chicken burgers chicken cacciatora chicken chasseur chicken Cordon Bleu chicken Francese chicken franks chicken fried steak chicken Kiev chicken Marengo chicken nuggets chicken parm chicken salad chicken sandwich (fast food) chicken Tartare chicken tikka masala chicken Vesuvio chicken Wellington Christmas goose city chicken confit coq au vin corn dogs & Pronto Pups corned beef coronation chicken country captain chicken crab croquettes cube steak deep fried turkey deer donkers dormice duck duck a l'orange finger steaks foie gras frankfurters fried chicken goats gravy Guinea fowl ham head cheese horsemeat hot dogs Irish stew Jamaican Jerk jambalaya jerky kebabs King Ranch chicken Kobe beef lamb lamb & mint Lebanon balogna lobster London broil marrow bones meatloaf & meatballs minced meats & hash mincemeat pies mole poblano mutton mutton birds New England Boiled Dinner osso buco pastrami paupiettes Peking duck pemmican picnic ham pigeon pigs in Blankets porcupines pork & applesauce pork & beans pork & sauerkraut pork steak pot roast pulled pork Salisbury steak sausages of Italy scallops shark steaks sheep shrimp Sloppy joes SPAM spiral carved ham squab squirrel steak au Poivre steak Diane steak Tartare Swedish meatballs sweetbreads Swiss steak tempura Tetrazzini Toad-in-the-hole tri-tip steak Turducken Turkey & cranberry sauce turkey & dressing turkey bacon unturkey venison wiener schnitzel zoo animals According to the Oxford English Dictionary, the word "rare," counterbalancing "done" describing the doneness of meat, descends from the word "rear," meaning imperfectly cooked or underdone. The earliest print reference to the word "rare" relating to meat cookery is circa 1615. They commend the wether almost raw, but pork cooked until it almost melts [that is, until it falls apart]. 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.

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.

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.

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

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

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