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It is important to remember that because meat was relatively tough and frequently salted to prevent spoilage, it was often necessary to rinse it in milk and boil it once or twice before using it in a specific recipe." ---A Taste of Ancient Rome, Ilaria Gozzini Giacosa, translated by Anna Herklotz [Univeristy of Chicago Press: Chicago] 1992 (p.
Meat was oven-roasted, spit-roasted, used in patties, stuffings, and stews, or...cooked on a grill...
Medieval physicists--or physicians--told their contemporaries that cooking added either warmth and moisture or warmth and dryness to their foodstuff that was cooked: the cook chose his cooking method according to the inherent nature of the foodstuff and any need he had to correct this nature.
F j b, Poched egges are better than egges rosted hard or rere.
119 will be exchanged for each US I remember that day too, for I was driving with a friend in his van in Manhattan.
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