https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ABeef%2F35%2FenTranslations:Beef/35/en - Revision history2026-08-20T00:23:38ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Beef/35/en&diff=164749&oldid=prevFuzzyBot: Importing a new version from external source2025-07-19T02:03:21Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>[[File:Beef Roasted with Vinegar.jpg|thumb|Beef roasted with [[vinegar]] and sliced with spiced paste, often called "cold beef"]]<br />
Meat has usually been cooked in water which is just [[simmer]]ing, such as in stewing; higher temperatures make meat tougher by causing the proteins to contract. Since [[thermostat]]ic temperature control became available, cooking at temperatures well below boiling, {{convert|52|C|F}} (sous-vide) to {{convert|90|C|F}} ([[slow cooking]]), for prolonged periods has become possible; this is just hot enough to convert the tough [[collagen]] in connective tissue into gelatin through [[hydrolysis]], with minimal toughening.</div>FuzzyBot