The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.Thus roasting was the ideal method of cooking a cool and moist meat such as pork and some waterfowl. ... ideally suited for meats of moderate temperaments: these were heating in a hot liquid (frying and deep frying) and heating in hot air ... A number of late-medieval recipes still call for a preparation in a covered dish to be cooked in live coals; the writers tell the cook to spread hot coals over a pot.
|Title||:||The Art of Cookery in the Middle Ages|
|Publisher||:||Boydell Press - 2005|