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The fluid release is at its maximum when the meat is onlylightly cooked, or done 'rare.' As the temperature increases and the meat dries out, physical change gives way to chemicalchange, and to the development of armo as cell molecules break apart and recombine with each other to form new moleculesthat not only smell meaty, but also fruity and floral, nutty and grassy (esters, ketones, aldehydes)...
Meats were cooked with one general goal: make them edible. Many restaurants have placed warnings/disclaimers on menus with regardsto the risks involved with meat served at the lower end of the cooking spectrum. F j b, Poched egges are better than egges rosted hard or rere.1542 A. 21st century American meat eaterscontinue to enjoy their meats from tartar to well. Cooking intensifiesthe taste of meat and creates its aroma.
In sum: if it tastes good, people willorder.[Meat science 101: cooking methods/times of cooking effects flavor, texture & taste]"We cook meat for four basic reasons: to make it safe to eat, easier to chew and to digest (denatured proteins are morevulnerable to our digestive enzymes), and to make it more flavorful... It providessalts, savory amino acids, and a slighlt acidity to the tongue, but offers littel in the way of aroma.
reare dressed somwhat.1626 Bacon Sylva Sylvarum §53 Eggs (so they be Potched, or Reare boyled).1656 P. Estate France 260 A dish of Egges, rear-roasted by the flame.1722 D. With the exception of hogs, domesticated animals were slaughtered and consumed after they outlived their usefulness. Soups, stews, slow cooked casseroles & braizes were the norm.