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.
Hemoglobin is the red pigment, or color  of blood, and contains iron, combined with protein.   When blood passes through the lungs, oxygen joins the hemoglobin of  the red cells. From there, the red cells carry the oxygen through  the arteries and the capillaries to all other cells of the body.