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.She even starred in one of The Fray's music videos, "Love Don't Die," in which she and King shared a passionate kiss.This is Accola's first marriage and King's second (he has two daughters from his first).
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.
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...
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.