[Sca-cooks] Sweating meat

[susanne.mayer5 at chello.at]

I would have done the same, and this is remakable close to a modern recipe of Irish stew from the *Die gute Küche* by Ewald Plachutta, I just recently used, although the meat was not browend and  the liquid reduced first , the rest does sound pretty much the same: cook meat and spices till hlf done, add vegetable (here instead of rice it was the potatoes and carrots, cook some more, add cabage and simmer till cabbage done.

If you know your meat is likley to sweat out a lot of liquid whle browning you should use the arab method , I would make skimming afterwards easier and probably taste better any way as with browning first you get more aromatics.

 If I make a  big pot of venison stew , I do brown the meat in very little fat in batches and reduce the liquid in each batch, before I put all together again. 

 So your way does make sens to me, more than long slow cooking.

Kind Regards

Katharina
Drachenwald

 

> ------------------------------
> 
> Message: 2
> Date: Mon, 08 Apr 2013 19:19:34 -0700
> From: David Friedman <ddfr at daviddfriedman.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: [Sca-cooks] Sweating meat
> Message-ID: <51637AB6.5090306 at daviddfriedman.com>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
> 
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> The first question is what it means to "sweat" the meat until all 
> moisture evaporates. One of the dishes that got done in the workshop had 
> a similar instruction. The cooks interpreted it as a very long slow 
> cooking until no more liquid appeared, and the result was dry and rather 
> over cooked.
> 
> I instead cooked the meat (with onion and spices) for about ten minutes 
> in a covered saucepan until it gave up a good deal of liquid, which is 
> more like sweating, then removed the cover and spent the next fourteen 
> minutes cooking the liquid away.
> 
> At that point the lamb was most of the way cooked--but it looks from the 
> recipe as though I'm supposed to add water, continue until it is cooked, 
> then add rice and cooked cabbage (I was using cabbage not spinach). I 
> figured the rice would take at least twenty minutes to cook, and the 
> carrots about as long, and that would be plenty of cooking for the lamb. 
> So I added the water, brought it back to a boil, added the rice, 
> carrots, salt and pepper, cooked it for another twenty minutes or so, 
> drained and chopped the cabbage, added that, cooked it for another five 
> minutes and served it. It was quite good.
> 
> The one difference between what I did and what the recipe says to do was 
> the cooking time for the lamb. The original might have used mutton, 
> which would take longer to cook, or larger chunks of meat, which would 
> also take longer. It's even possible that the rice being added was 
> already cooked, although I think that is unlikely.
> 
> For anyone who wants to try it, here are my quantities.
> 
> 1 ? lb cabbage
> 1 lb lamb cut into 12 pieces
> 1.5 oz = ? c chopped white of leeks
> 1 T Olive oil
> ? oz Galangal root (fresh)
> 1 stick Cassia (cinnamon)
> 1 c Rice
> ? t Salt
> ? t Pepper
> 3 Carrots, ~ ? lb in total
> 
> -- 
> David Friedman
> www.daviddfriedman.com
> http://daviddfriedman.blogspot.com/
>