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

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Like their 17th century predecessors, early 20th cooking texts warn against rare meat. Black and blue (aka "Pittsburgh style" steak surfaces in print in the 1970s. In 1626 Pierre Duchatel noted the physical reactions to be expected from meat prepared in each of the thre ways '(1)...well-Boiled meat is suitable to the digestion. (2)...those meats that have been medium boiled or medium roasted add moderately to vigor and digestion.

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.

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.

147-151) "Many traditional meat recipes were developed at a time when meats came from mature, fatty animals, and so were fairly tolerant of overcooking.

04/08/16 1590 KBJT AM Temporarily Off Air For Repairs (Update) Wednesday morning, a rare part on the KBJT Tower failed and the radio station lost power.

This early reference notes this stage is unwholesome [Markam]. Medium/medium rare were introduced about this time. Originally only of eggs: slightly or imperfectly cooked, underdone. And indeed, among winged creatures they can eat with pleasure wood pigeons still running with blood and scarcely touched by fire.' Bruyerin advocated the middle way, warning that there would be a penalty to pay for eating either half-raw or 'melting' meat.

The meat is chewy yet soft, so that chewing compresses it instead of cutting through it.

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

With participial adjectives, as rear-boiled, rear-brede (see brede v.1), rear-dressed, rear-poached, rear-roasted, etc. However, today's industrially produced meats come from relatively young animals with more soluble collagen and far less fat; they cook quickly, and subber more from overcooking.

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.

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.

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