[Sca-cooks] A question about meat-
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
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).
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