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Oxford English Dictionary RARE Etymology: Originally a variant of rear adj.1 As a result of the lowering influence of r on preceding vowels in southern varieties of English, rear remained homophonous with rare adj.1 at least as late as the 17th cent. This gave rise to the variant rare, which retained the early modern pronunciation in standard English (compare the current pronunciation of e.g. (3)...rawer meats are conduucive to vigor but in fact rather poor for the digestion.' Because bloody meat was thought to increase one's vitality and zest, eating half-raw meat became intertwined with the goal of arousing the body at table." ---Acquired Taste: The French Origins of Modern Cooking, T. The leading lights like eef wee cooked, though some of them nevertheless devour it bloody after the fashion on the Cyclops.
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.
Joannes de Mediolano Regimen Sanitatis Salerni sig. It is important to remember that because meat was relatively tough and frequently salted to prevent spoilage, it was often necessary to rinse it in milk and boil it once or twice before using it in a specific recipe." ---A Taste of Ancient Rome, Ilaria Gozzini Giacosa, translated by Anna Herklotz [Univeristy of Chicago Press: Chicago] 1992 (p.
Meat was oven-roasted, spit-roasted, used in patties, stuffings, and stews, or...cooked on a grill...
Simple physical damage to the muscle fibers causes them to release more of their fluids and therefore more stimulating substances for the tongue.
Cooking intensifies the taste of meat and creates its aroma.
The texture of raw meat is a kindk of slick, resistant mushiness.