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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.
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... 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. 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.
Unfortunately, these two aims conflict with each other... The method must be tailored to the meat's toughness.