[Sca-cooks] Sweating meat
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Wed Apr 10 07:36:31 PDT 2013
I wonder if this is similar to what Anthimus means when he talks about
cooking meat far from the fire so that it is "as if steamed":
"But as I have said [cook mutton] far away and for a long time, so that it
becomes as if steamed"
"Suckling pigs are fit enough and suitable boiled, or in gravy, or roasted
in the oven without too much heat, and do not use the full measure [of
heat] but rather so that they become as if steamed."
The Romans in fact did steam meat (which the French would not again for
centuries) but he is the only one I know of who refers to creating a similar
effect without actually doing that.
Jim Chevallier
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 5:59:35 A.M. Pacific Daylight Time,
susanne.mayer5 at chello.at writes:
> 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.
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