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Think: grand medieval feasts featuring selections of large roasts.
In pre-industrial times fresh meat was a priviledge enjoyed by the wealthiest classes.
The Food Timeline: history notes Rare, medium or done? Originally only of eggs: slightly or imperfectly cooked, underdone. And when the cooking goes on for hgours, the fiber bundles fray away from each other, and even tough meatbegins to fall apart...
A Western history of definitions & preferences According to the Oxford English Dictionary, the word "rare," counterbalancing "done" describing the doneness of meat, descendsfrom the word "rear," meaning imperfectly cooked or underdone. The earliest printreference to the word "rare" relating to meat cookery is circa 1615. Meat thermometers (1930s) took the guesswork out of judging doneness. Generally, we like meat to e tender and juicy rather than tough and dry.
Thermometer readings: Beef, rare, 140 degrees; medium, 160 degrees; well done, 170 degrees."---Joy of Cooking, Irma S. 201)[NOTE: this chart is not included in the original 1931 edition.]Prudence Penny's Cookbook's chapter on cooking meat offers broiling chart (p.
198-199)"Chart for roasting meat by the modern method...
reare dressed somwhat.1626 Bacon Sylva Sylvarum §53 Eggs (so they be Potched, or Reare boyled).1656 P. Estate France 260 A dish of Egges, rear-roasted by the flame.1722 D. With the exception of hogs, domesticated animals were slaughtered and consumed after they outlived their usefulness. Soups, stews, slow cooked casseroles & braizes were the norm.
Meats roasted on open fires released pleasing aromas, enhanced product flavor, and made the food easier to chew. Ancient western peoples so valued cooked meats that consuming anything raw was considered "barbarian."In the earliest days of civilization, most animals were kept for work (oxen to plough), textiles goods (sheep for wool), and sustainable edible products (cows and goats for milk & cheese; chickens for eggs). Slow cooking in some kind of broth rendered these tough sinews edible.
Simple physical damage to the muscle fibers causes them to release more of theirfluids and therefore more stimulating substances for the tongue.
The meat is chewy yet soft, so that chewing compresses it instead ofcutting through it.
The texture of rawmeat is a kindk of slick, resistant mushiness.
1861), although it was current in English writing from the 18th cent. for roasts and from 95 to 99 degrees for braised meat."---Experimental Cookery, Bell Lowe [John Wiley & Sons: New York] 1932 (p.
Formerly often regarded as an Americanism (see quot. The meat may be cooked until it reaches a temperature far above 71 degrees C., often from 80 to 85 degrees C.
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G.iii, Newe reare rosted egges be good in the mornynge.1548 T. ed.) at Ouum, Sorbile ouum, a reere rosted egge.1576 G. Certain meats were "prescribed" for boiling or roasting, according to their inherent humoral nature.