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17-Dec-2016 08:54

That medieval French cooks too this warning seriously and rarely roasted their beef is evident in the large stocks of beef bouillon that our recipes imply was always on hand for ready use in other preparations." ---Early French Cookery: Sources, History, Original Recipes and Modern Adaptations, D.

F j b, Poched egges are better than egges rosted hard or rere. 86-87) [Medieval France] "Modern physicists tell us that cooking changes the chemical characteristics of a substance.

29-30) [16th-17th century France] "In 1560 Bruyerin avowed that he had 'more than once' seen '[half-cooked meats devoured so that blood almost flowed from the mouths of those who were eating.

Eleanor Scully & Terence Scully [University of Michigan Press: Ann Arbor] 1995 (p.

Grilling, frying, and roasting are the usual fast methods.

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G.iii, Newe reare rosted egges be good in the mornynge. Tender cuts are best heated rapidly and just to the point of their juices are in full flow. The texture of raw meat is a kindk of slick, resistant mushiness.



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