[Sca-cooks] Sweating Meat?

[Volker Bach]

That is interesting. We've also got a sixteenth.-century German description of sealing a chicken (with wine and spices) in a pewter container and submerging that in boiling water. I've replicated the technique with glass jars. It's very different from the effect of steaming IMO, though.

Giano




________________________________
 Von: Elise Fleming <alysk at ix.netcom.com>
An: sca-cooks at lists.ansteorra.org 
Gesendet: 21:31 Samstag, 13.April 2013
Betreff: Re: [Sca-cooks] Sweating Meat?
 

Jim Cheval wrote:
> At any rate, it was certainly the preferred method by late medieval times.  Does anyone know any references to using a grill beyond one or two about  toasting bread? Or any at all to using steam?

There is a recipe used by the Hampton Court cooks that may well be using steam.  I can't look it up right now, but it involves putting a chicken in a pot with (wine?) in the bottom and the chicken sitting above the liquid on some sticks that hold it suspended.  A pot lid is then put on and sealed with dough.  Is this the type of thing you were thinking about?

Alys K.

Elise Fleming
alysk at ix.netcom.com
alyskatharine at gmail.com
http://damealys.medievalcookery.com/
http://www.flickr.com/photos/8311418@N08/sets/
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