[Sca-cooks] One for the pros

[Stefan li Rous]

Olwen said:
> The cut is a good or "prime" grade and can either be cooked dry or in a
> moist heat.  Personally I use a moist heat by setting a pan of water in the
> oven with it (usually under it).

What does cooking it in a moist heat do that cooking it in a dry
heat doesn't? Or vice-versa? Why would you use one instead of the other?

Were meats ever done this way in the Middle Ages? Or does cooking
with a spit over an open fire give you something else?
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****