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

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.

Late 19th century food scientists examined meat doneness, offering temperature/time recommendations according to type of meat, cut, and method of cooking. Meat thermometers (1930s) took the guesswork out of judging doneness. When today we ask for our steak well done, medium or rare, we are repeating a choice that the Renaissance writers revived from Hippocratic writings.

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.

Simple physical damage to the muscle fibers causes them to release more of their fluids and therefore more stimulating substances for the tongue.

Cooking intensifies the taste of meat and creates its aroma.

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.

It was virtually everyone's aspiration to have meat on his table...

154-155) [Ancient Rome] "Already during the last two centuries before Christ, meat began to appear with increasing frequency in the homes of Rome's wealthier citizens...

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.

Meat was oven-roasted, spit-roasted, used in patties, stuffings, and stews, or...cooked on a grill...