[Sca-cooks] Steam was Sweating meat

[James Prescott]

One mention, recipe 175, Partridge trimolette.  While the pot is to be 
closed so that no steam escapes, it is not specifically about cooking 
with just steam.


Thorvald


On 2013-04-15 20:09, Terry Decker wrote:
> After looking at Cindy Renfrow's Glossary, may I suggest that you check
> Le Viandier de Taillevent for the word "alainne" meaning "breath" but
> apparently a reference to steam.
>
> Bear
>
>> In fact, the first reference I know (in France) is from the eighteenth
>> century, and that is from a specialized work. I was actually surprised
>> to see
>> the references in Anthimus, especially since they are often secondary
>> (i.e.,
>> "as if steamed").
>>
>> On grilling, it seems that it was used for fish and small game, and
>> toasting bread, in our period. Barring further information....
>>
>> Jim Chevallier
>
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