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That medieval French cooks too this warning seriously and rarely roasted their beef is evident in the large stocks of beef bouillon that our recipes imply was always on hand for ready use in other preparations." ---Early French Cookery: Sources, History, Original Recipes and Modern Adaptations, D.
If the ignorant cook were to subject beef to a roasting, so further drying its already dry nature, this could be quite dangerous to the unfortunate person who was to eat it later, and could even put him or her at risk of an attack of melancholia or a bilous upset.
Fat coats and lubricates meat fibers during cooking, and stimulates the flow of saliva and creates the sensation of juiciness no matter hwo dry the meat fibers themselves have become. Unfortunately, these two aims conflict with each other... The method must be tailored to the meat's toughness. 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. Simple physical damage to the muscle fibers causes them to release more of their fluids and therefore more stimulating substances for the tongue. Cooking intensifies the taste of meat and creates its aroma.
It was salted, smoked, and even preserved in honey...