Start Speed dating au quebec

Speed dating au quebec

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.

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.

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.

And when the cooking goes on for hgours, the fiber bundles fray away from each other, and even tough meat begins to fall apart...

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

The ideal method for cooking meat would therefore minimize moisture loss and compacting of the meat fiers, while maximizing the conversion of tough connective-tissue colllagen to fluid gelatin.

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.