I am newly-married and I just miss the chicken, fish, and meat my mom prepares: tender and juicy and tasty. I have many cookbooks but none of them discusses this problem. We think most of your cookbooks do discuss the problem, because it has everything to do with time and temperature.
Why Blood Is Red. Human blood is red because it contains a large number of red blood cells, which contain hemoglobin. Hemoglobin is a red-colored, iron-containing protein that functions in oxygen transport by reversibly binding to oxygen. Oxygenated hemoglobin and blood are bright red; deoxygenated hemoglobin and blood are dark red.
RBC: Short for red blood cells, the cells that carry oxygen and carbon dioxide through the blood. This rather remarkable feat is thanks to hemoglobin, the pigment that makes red cells (and blood) look red. The red blood cells are also known as red corpuscles or erythrocytes (literally, red hollow vessels). RBC also stands for the red cell count, the number of red blood cells in a given volume of blood.