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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. The texture of raw meat is a kindk of slick, resistant mushiness.
Like their 17th century predecessors, early 20th cooking texts warn against rare meat. Black and blue (aka "Pittsburgh style" steak surfaces in print in the 1970s. In 1626 Pierre Duchatel noted the physical reactions to be expected from meat prepared in each of the thre ways '(1)...well-Boiled meat is suitable to the digestion. (2)...those meats that have been medium boiled or medium roasted add moderately to vigor and digestion.
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.