The Big Bean Dinner

Preserving meat is of course as old as the meat. What was not eaten immediately administered preferably kept for days that there was nothing to hunt. Decay was always lurking and fat to fly only too happy to spend their eggs in decaying matter. The Romans were masters in zulten, were'll allerding factories., Even here in the Roman province These are for example all the residues found in Nijmegen. Besides meat they pickled olives, or cheese. Their brine called Muria and that they made by doing pure water in a jug and hang in there. Basket of salt crystals When the crystals no longer dissolved the water was saturated with salt and could be out of the basket. Then they placed the jar in the sun for a while, so the water which indampte and what a "good smell" had concerns. Apicius cooking his ham in seawater instead of brine. Cato also discloses that already use: Take 25 liters of seawater from the deep sea, where no fresh water is flowing. Stamp 7 ounces fine sea salt. Enclose stirring much in the seawater allerding that floats in a chicken egg. Then there is sufficient salt in the water. Pour over 7 liters of old wine, or mixed white wine. Pour it into a jar that has been treated with resin and seal the jar. So you have brine in stock. This is therefore a very wet brine. In the Middle Ages, the curing of ham was especially 'curing' that usually means: Editing with dry salt and then smoke. In England this kind of ham did make popular until the time of the Tudors. Do you want the meat long-term storage, you used a "wet" brine with spices. You made and brine by boiling water, salt, spices and herbs slowly and off to create the foam. The brine is then placed in a pot, after which the meat with it goes. The essential oils in the spices and herbs should the dissolution process of the meat counter and give a great taste. The Romans already knew they were using as peppercorns, anise and nutmeg for even. The latter I find remarkable, because nutmeg had to be brought all the way from the Moluccas to Rome. We do know that they already knew cloves in the 3rd or 4th century, nutmeg but I have not yet encountered. That we look at. Not only for the preservation of meat, all these spices, minerals and spices used. Also for embalming bodies. For example when a body of a battlefield should be charged. Towards the parental or family home Just think of the song Scarborough Fair: Parsley, sage, rosemary and thyme. allerding Sounds very romantic, but it is about bringing back the body of a young man to his final resting place at home, with the spices, the smell of decomposition had to go and keep the flies away. Will there be a sequel? Yes, but only if I have taken to experimenting with recipes time. With Christmas just about so. To see that the desired piece of beef two pounds can make a beef of good quality. allerding First find a butcher
What funny. It gives an instant reminder welling. After the war, we had such a great Cologne pot and I can remember that was used to brining meat. When that was done, my father cut pieces from there and we watched - the little girls - shivering add: for all the gold we took a bite of it. Unfortunate in the light of today. He and my mom enjoyed it. October 15, 2011 11:57
The Big Bean Dinner