[Sca-cooks] Sweating meat
Johnna Holloway
johnnae at mac.com
Sat Apr 13 05:41:18 PDT 2013
The chapter on "Cooking Techniques in the Ancient World" in Grocock and Grainger's volume of Apicius mentions spit roasting.
Johnnae
Sent from my iPad
On Apr 13, 2013, at 12:24 AM, JIMCHEVAL at aol.com wrote:
> Snipped
> . Probably this is because the
> spit (which was used by the Germans, but not I think by the Romans) was the
> preferred way to roast meat. Not only did it cook it on all sides, it
> allowed for theatrical effects, as when Charlemagne's hunters brought in his
> roasts on spits.
>
> Jim Chevallier
> www.chezjim.com
>
>
More information about the Sca-cooks
mailing list