[Sca-cooks] Sweating meat

galefridus at optimum.net galefridus at optimum.net
Thu Apr 11 12:55:10 PDT 2013


I can't access the links that you sent -- too long, so my browser scrambles them. But your description bears very close similarity to slow-cook bbq. I have requested a copy of Anthimus -- perhaps after reading him I'll have a better sense of what he is saying.
-- Galefridus
> Message: 4
> Date: Thu, 11 Apr 2013 01:10:26 -0400 (EDT)
> From: JIMCHEVAL at aol.com
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Sweating meat
> Message-ID: 
> Content-Type: text/plain; charset="US-ASCII"
> 
> Interesting. Never read an account by anyone who'd actually 
> tried  this.
> 
> Just to be clear, Anthimus wasn't implying that the meat was 
> steamed  
> (though Romans did do that), just that the meat would seem like 
> it had been  
> cooked that way. Probably, when he talks about cooking it far 
> from the fire,  
> he's referring to the stove-like set-up found in some Roman kitchens:
> 
> _http://www.google.com/imgres?imgurl=http://3.bp.blogspot.com/_hpQ2iU7yiHA/S
> _ltCRUq9VI/AAAAAAAAEk4/YSlrQhr2zY4/s1600/Museum%2Bof%2BLondon%2BRoman%2Bkitc
> hen%2Bdisplay.JPG&imgrefurl=http://www.singaporeaninlondon.com/2010/05/museu
> m-of-london-from-prehistoric-
> to.html&h=1063&w=1600&sz=161&tbnid=rNVPiAQXhJxi1M:&tbnh=90&tbnw=135&zoom=1&usg=__agSedPToDHpYfPj9riBZgXxItNo=&docid=-n6Iq7p
> ymIJRJM&sa=X&ei=iUNmUZioBqnHigKUq4CABA&ved=0CD4Q9QEwAg&dur=308_ 
> (http://www.google.com/imgres?imgurl=http://3.bp.blogspot.com/_hpQ2iU7yiHA/S_ltCRUq9VI/A
> AAAAAAAEk4/YSlrQhr2zY4/s1600/Museum+of+London+Roman+kitchen+display.JPG&imgr
> efurl=http://www.singaporeaninlondon.com/2010/05/museum-of-
> london-from-prehi
> storic-
> to.html&h=1063&w=1600&sz=161&tbnid=rNVPiAQXhJxi1M:&tbnh=90&tbnw=135&zoom=1&usg=__agSedPToDHpYfPj9riBZgXxItNo=&docid=-n6Iq7pymIJRJM&sa=X&ei=iUNmUZ
> ioBqnHigKUq4CABA&ved=0CD4Q9QEwAg&dur=308) 
> 
> This  large rectangular block held a grill, sometimes in the 
> middle, 
> sometimes to one  side. Either way, this would have left room to 
> put the meat at 
> some distance  from the heat under the grill.
> 
> Probably this method was still being used  under the Franks in 
> the 
> Gallo-Roman part of France (which stayed pretty Roman  for over 
> two centuries) and 
> possibly also in the royal or upscale kitchens which  produced 
> some semblance 
> of Roman food (like that of Theuderic at Metz, Anthimus'  host 
> and reader).
> 
> Jim  Chevallier
> _www.chezjim.com_ (http://www.chezjim.com/) 
> 
> A  History of Coffee and Other Refreshments in Early Modern 
> France 
> by  Pierre Le Grand d'Aussy  
> 
> 
> In a message dated 4/10/2013 12:24:12 P.M. Pacific Daylight 
> Time,  
> galefridus at optimum.net writes:
> 
> I have  done this many times with whole beef brisket and plates 
> of beef 
> short ribs,  and once or twice with lamb shoulder. Nevertheless, 
> the meat is 
> decidedly NOT  steamed, since it is cooked with dry heat (hot 
> smoke, 
> actually). I had thought  that hot smoking was a relatively 
> modern technique, but I 
> will have to read  Anthimus and reevaluate, I  think. 



More information about the Sca-cooks mailing list