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.
A7, Egges newly laid, are nutritiue to eat, And rosted Reere are easie to digest. Grilled hops and steaks may be just right at the center but dry elsewhere; long-braised pot roasts and stews are often dry throughout." ---On Food and Cooking (p.
The texture of raw meat is a kindk of slick, resistant mushiness. The fluid release is at its maximum when the meat is only lightly cooked, or done 'rare.' As the temperature increases and the meat dries out, physical change gives way to chemical change, and to the development of armo as cell molecules break apart and recombine with each other to form new molecules that not only smell meaty, but also fruity and floral, nutty and grassy (esters, ketones, aldehydes)... Medieval physicists--or physicians--told their contemporaries that cooking added either warmth and moisture or warmth and dryness to their foodstuff that was cooked: the cook chose his cooking method according to the inherent nature of the foodstuff and any need he had to correct this nature. F j b, Poched egges are better than egges rosted hard or rere. 86-87) [Medieval France] "Modern physicists tell us that cooking changes the chemical characteristics of a substance. 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.
Late 19th century food scientists examined meat doneness, offering temperature/time recommendations according to type of meat, cut, and method of cooking. Meat thermometers (1930s) took the guesswork out of judging doneness. When today we ask for our steak well done, medium or rare, we are repeating a choice that the Renaissance writers revived from Hippocratic writings.
Like their 17th century predecessors, early 20th cooking texts warn against rare meat. Black and blue (aka "Pittsburgh style" steak surfaces in print in the 1970s. In 1626 Pierre Duchatel noted the physical reactions to be expected from meat prepared in each of the thre ways '(1)...well-Boiled meat is suitable to the digestion. (2)...those meats that have been medium boiled or medium roasted add moderately to vigor and digestion.
A grill was convenient for flat meats, a spit for larger cuts.
Roasting, the application of direct heat at close proximity, was appropriate for a cold, moist meat such as pork because the open fire would warm and dry.
Generally, we like meat to e tender and juicy rather than tough and dry.