La maniere d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais.

"La manière d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais" by Mr. Papin is a scientific treatise written in the late 17th century. This work details a novel cooking method involving a specially designed machine, often referred to as the "Bain Marie," which aims to enhance the cooking process of meats, particularly tough cuts, making them tender and flavorful even with minimal heat. The opening of the text introduces the author’s motivation to share his experiences and discoveries regarding cooking techniques that can improve the quality of meat dishes. Papin presents a detailed preface that acknowledges earlier works on similar topics, particularly that of Robert Boyle, and expresses his desire to demonstrate that there are still new discoveries to be made in cooking. He explains the principle behind his machine, which allows for cooking at high pressures, resulting in quicker and more effective cooking outcomes that maintain flavors and nutrients. This section sets the stage for a series of experiments that he intends to document, showcasing both the theoretical and practical applications of his invention.

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