Chilli and lasse larsen still dating
Think: grand medieval feasts featuring selections of large roasts.
In pre-industrial times fresh meat was a priviledge enjoyed by the wealthiest classes.
Ancient Greeks and Roman physicians "prescribed" cooking methods by humoral theory.
Before the days of reliable refrigeration, most meats were preserved.
Thermometer readings: Beef, rare, 140 degrees; medium, 160 degrees; well done, 170 degrees."---Joy of Cooking, Irma S. 201)[NOTE: this chart is not included in the original 1931 edition.]Prudence Penny's Cookbook's chapter on cooking meat offers broiling chart (p.
198-199)"Chart for roasting meat by the modern method...
1861), although it was current in English writing from the 18th cent. for roasts and from 95 to 99 degrees for braised meat."---Experimental Cookery, Bell Lowe [John Wiley & Sons: New York] 1932 (p.
Formerly often regarded as an Americanism (see quot. The meat may be cooked until it reaches a temperature far above 71 degrees C., often from 80 to 85 degrees C.
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It may also refer to the dryness of the meat and theloss of juices.