Salt lake city japanese dating

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.

The leading lights like eef wee cooked, though some of them nevertheless devour it bloody after the fashion on the Cyclops.

Unfortunately, these two aims conflict with each other... The method must be tailored to the meat's toughness.

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.

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

The fluid release is at its maximum when the meat is only lightly cooked, or done 'rare.' As the temperature increases and the meat dries out, physical change gives way to chemical change, and to the development of armo as cell molecules break apart and recombine with each other to form new molecules that not only smell meaty, but also fruity and floral, nutty and grassy (esters, ketones, aldehydes)...

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...

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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.

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.

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

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