Start Watch gridiron gang documentary 1993 online dating

Watch gridiron gang documentary 1993 online dating

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.

Naturally there were serious problems in keeping the meat fresh, since mechanical refrigeration was unavailable.

A grill was convenient for flat meats, a spit for larger cuts.

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.

Boiling, on the other hand, offered a relatively constant heat, and boiling better suited beef because it cold dry nature needed to be both warmed and moistened.

The distance of both grill and spit from the flame could be regulated fairly well...

The texture of raw meat is a kindk of slick, resistant mushiness.

The fluid release is at its maximum when the meat is only lightly cooked, or done 'rare.' As the temperature increases and the meat dries out, physical change gives way to chemical change, and to the development of armo as cell molecules break apart and recombine with each other to form new molecules that not only smell meaty, but also fruity and floral, nutty and grassy (esters, ketones, aldehydes)...

And its moisture manifests itself if slipperiness; chewing doesn't manage to liberate much juice. As it cooks, meat develops a firmness and resiliance that make it easier to chew. With longer cooking, the juices dry up, and resiliance give way to a dry stiffness.