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384 Let him be fed with thin Panada, Water and Barly-grewels, Chicken or other small Broath, Harts-horn Jelly, sometimes a rear poach'd or a new laid Egg.1754 A. The temperature there is lower than in the oven."---"Cook Meat Slowly, Say Texas Experts," New York Times, December 22, 1942 (p. Food historians generally agree the discovery of cooking was accidental.
Before the days of reliable refrigeration, most meats were preserved.
G.iii, Newe reare rosted egges be good in the mornynge.1548 T. ed.) at Ouum, Sorbile ouum, a reere rosted egge.1576 G. Certain meats were "prescribed" for boiling or roasting, according to their inherent humoral nature.
They recognized the effect of cooking on the outcome of meat.
Modern food scientists can now explain what the ancient physicians knew. Prime cuts subjected to minimal cooking (rare, medium rare) generally offer the best aroma, flavor, and texture.
Renaissance European chefs resdiscovered and promoted this dictum.