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Like their 17th century predecessors, early 20th cooking texts warn against rare meat. Tender cuts are best heatedrapidly and just to the point of their juices are in full flow.
Simple physical damage to the muscle fibers causes them to release more of theirfluids and therefore more stimulating substances for the tongue.
This early reference notes this stage is unwholesome [Markam]. Black and blue(aka"Pittsburgh style" steak surfaces in print in the 1970s. The ideal method forcooking meat would therefore minimize moisture loss and compacting of the meat fiers, while maximizing the conversion oftough connective-tissue colllagen to fluid gelatin.
Late 19th century food scientists examined meat doneness, offering temperature/time recommendations according to type of meat,cut, and method of cooking. Oxford English Dictionary RAREEtymology: Originally a variant of rear adj.1As 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 17thcent. This gave rise to the variant rare, which retained the early modern pronunciation in standard English (compare thecurrent pronunciation of e.g. Unfortunately, these two aims conflict with each other... The method must be tailored to the meat's toughness.
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.