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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.
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.
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.
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...