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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.
Cooking intensifies the taste of meat and creates its aroma. Boiling, on the other hand, offered a relatively constant heat, and boiling better suited beef because it cold dry nature needed to be both warmed and moistened. The distance of both grill and spit from the flame could be regulated fairly well... 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.