[Sca-cooks] Sweating meat
Volker Bach
carlton_bach at yahoo.de
Sat Apr 13 06:24:43 PDT 2013
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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