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It may also refer to the dryness of the meat and theloss of juices.

167 Coole endiffe, radish, new egs rosted reare, And late-prest cheese; which earthen dishes beare.1700 Dryden tr. Americans love affair with meat, especially beef, refects ancient heritage, old world cooking methods and modernscientific knowledge. For medium-done it is 132 degrees and for well-done it is 148 to 154. 55) specifying length of time to achieverare/medium/well done beefsteaks (by steak thickness). Well done times (only)for veal cutlets, veal chops, mutton chops, ham, pork chops and bacon.[1942]"To obtain the epicure's rare beef, the internal temprature of the cut during roasting should be only 123 degrees Fahrenheit. 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.

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Thermometer readings: Beef, rare, 140 degrees; medium, 160 degrees; well done, 170 degrees."---Joy of Cooking, Irma S. 201)[NOTE: this chart is not included in the original 1931 edition.][1939]Prudence Penny's Cookbook's chapter on cooking meat offers broiling chart (p.

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