[Sca-cooks] Sweating meat

[Saint Phlip]

*http://tinyurl.com/bq6q3hm*
*
*
*Try this, Galefridus.*


On Thu, Apr 11, 2013 at 3:55 PM, <galefridus at optimum.net> wrote:

> 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.
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-- 
Saint Phlip

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