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167 Coole endiffe, radish, new egs rosted reare, And late-prest cheese; which earthen dishes beare. Ovid Baucis & Philemon in Fables 159 New-laid Eggs, which Baucis busie Care Turn'd by a gentle Fire, and roasted rear. Recipes for hours-long braising or stewing were developed for mature animals with substantially cross-linked collagen that took a long time to dissolve into gelatin.
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.
A grill was convenient for flat meats, a spit for larger cuts.
"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.
Medieval physicists--or physicians--told their contemporaries that cooking added either warmth and moisture or warmth and dryness to their foodstuff that was cooked: the cook chose his cooking method according to the inherent nature of the foodstuff and any need he had to correct this nature.
F j b, Poched egges are better than egges rosted hard or rere. 86-87) [Medieval France] "Modern physicists tell us that cooking changes the chemical characteristics of a substance. Simple physical damage to the muscle fibers causes them to release more of their fluids and therefore more stimulating substances for the tongue.