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It was virtually everyone's aspiration to have meat on his table...

154-155) [Ancient Rome] "Already during the last two centuries before Christ, meat began to appear with increasing frequency in the homes of Rome's wealthier citizens...

Generally, we like meat to e tender and juicy rather than tough and dry.

Fat coats and lubricates meat fibers during cooking, and stimulates the flow of saliva and creates the sensation of juiciness no matter hwo dry the meat fibers themselves have become.

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...

It was salted, smoked, and even preserved in honey...

Naturally there were serious problems in keeping the meat fresh, since mechanical refrigeration was unavailable.

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.

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