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Cooking Meat. Information on methods and types of ways to cook red and white meats.
Cooking of Meats
Uncivilized man differs from civilized man in no more striking way than in the preparation of food. The former takes his nourishment as it is offered by nature; the latter prepares his food before eating, and in ways which are the more perfect the higher his culture. Meat is rarely eaten raw by civilized people. For the most part it is either roasted, stewed, fried, or boiled. Among the chief objects of cooking are the loosening and softening of the tissues, which facilitates digestion by exposing them more fully to the action of the digestive juices. Another important object is to kill parasites, and thus render harmless organisms that might otherwise expose the eater to great risks. Minor, but by no means unimportant, objects are the coagula tion of the albumen and blood so as to render the meat more accepta ble to the sight, and the development and improvement of the natural flavor, which is often accomplished in part by the addition of condi ments. Flavoring materials and an agreeable appearance do not directly increase the thoroughness of digestion, but serve to stimulate the digestive organs to greater activity. As regards the actual amount digested, this stimulation is probably not of so great moment as is commonly supposed. Meat that has been extracted with water so as to be entirely tasteless has been found in actual experiment to be as quickly and completely digested as an equal weight of meat roasted in the usual way.
In general, it is probably true that cooking diminishes the ease of digestion of most meats. Cooking certainly can not add to the amount of nutritive material in meat; and it may, as we shall see, remove con siderable quantities of the nutrients.
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Meat Cooking 
