[Sca-cooks] Sweating meat

[Volker Bach]

There are roasting spits (at least that is the current interpretation) from Roman strata in Augsburg and Cologne, too. 




________________________________
 Von: Johnna Holloway <johnnae at mac.com>
An: Cooks within the SCA <sca-cooks at lists.ansteorra.org> 
Gesendet: 14:41 Samstag, 13.April 2013
Betreff: Re: [Sca-cooks] Sweating meat
 

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
> 
> 
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