The cooking of meat depends on the result we want to achieve. Some meats, such as beef tenderloin or roasts, need to be cooked aggressively (the fibers scar, thus retaining sugars), resulting in a greater nutritional and taste effect; other meats, such as muscles, jowl, and bacon, require slow cooking at a moderate temperature for the meat to be softer... 

The two French Tatin sisters lived in a small rural town in France's Loire Valley. The eldest, Stéphanie, was a particularly gifted cook, her specialty being an apple tart served perfectly crisp, caramelized and melt-in-the-mouth. One day, she put her tart in the oven upside down... The pastry and apples were upside down, but even so, she served this strange dessert without giving it time to cool. The French call this dessert tarte des demoiselles Tatin...