[Sca-cooks] A question about meat-
david at vastrepast.com
Tue Feb 16 12:17:52 PST 2010
Boiling vs. roasting changes the humoral balance of the finished dish.
So you must serve it with a sauce that counteracts the roasting humors (dry
and hot) and the specific humor of the meat (depends on the meat).
On 2/16/10 11:14 AM, "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...)
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