[Sca-cooks] Sweating meat
galefridus at optimum.net
galefridus at optimum.net
Thu Apr 11 12:55:10 PDT 2013
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.
More information about the Sca-cooks
mailing list