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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.
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.
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.
Generally, we like meat to e tender and juicy rather than tough and dry.
And when the cooking goes on for hgours, the fiber bundles fray away from each other, and even tough meat begins to fall apart...
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.