[Sca-cooks] A question about meat-

Gretchen Beck grm at andrew.cmu.edu
Tue Feb 16 11:44:33 PST 2010

--On Tuesday, February 16, 2010 11:14 AM -0800 "Laura C. Minnick"
<lcm at jeffnet.org> wrote:

> As I mentioned just a minute ago, I'm rummaging around in Carolingian
> France, and I saw something interesting that sort of piqued my curiosity.
> Apparently, Charlemagne's doctors were after him to eat only boiled
> meats, but he loved roasted meat so that's what he ate, dammit! So I'm
> wondering, does boiling vs roasting change the fat and/or cholesterol etc
> ratios? Were his doctors actually on to something? I haven't been able to
> find any sort of answer here. (And I'd bet Bear knows where to find
> out...)

Isn't it a matter of humoral theory? Roasted meats would be dry (and those
meats that started out "dry" in nature, dryer still), while boiled meats
would be "wet" (or at least moist).

toodles, margaret

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