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The Food Timeline: history notes Rare, medium or done? Originally only of eggs: slightly or imperfectly cooked, underdone. And when the cooking goes on for hgours, the fiber bundles fray away from each other, and even tough meatbegins to fall apart...

A Western history of definitions & preferences According to the Oxford English Dictionary, the word "rare," counterbalancing "done" describing the doneness of meat, descendsfrom the word "rear," meaning imperfectly cooked or underdone. The earliest printreference to the word "rare" relating to meat cookery is circa 1615. Meat thermometers (1930s) took the guesswork out of judging doneness. Generally, we like meat to e tender and juicy rather than tough and dry.

Formerly often regarded as an Americanism (see quot. The meat may be cooked until it reaches a temperature far above 71 degrees C., often from 80 to 85 degrees C.

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.

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 drystiffness.

In the realm of smoked ham, salt beef, and dried fish, the concept of a "doneness" scale from raw to overcooked did not exist.

Before the days of reliable refrigeration, most meats were preserved.

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