Kitchen
Early Medieval writings that speak of cooking dates back to the twelfth century and
addition to describing more or less minutely
recipes and cooking processes, also provide useful
information about the architecture and common tools in the kitchen. The chef of 1200 did not have
electric ovens mixers or practical, but had to settle for
flame and fire, long spoons, knives, crude, and of course the omnipresent
mortar needed to grind and crush
spices, almonds, bread, vegetables cooked and raw, to get
impalpable homogeneous powder and passed, in short, the art of well-pound
allowed to taste all the flavor and aroma of foods.
copper pots, crock pots, spits and dripping pans are the only
tools, in addition to the already mentioned earlier, which the clerk could make use
kitchen, and various firings were carried out
or open flame or directly on embers of the fireplace in the corner.
is therefore not surprising that the food smelled of smoke
in 1200 and burned because it was not until the Renaissance that the fires become
stoves and cooking dishes evolve into more and
complex, refined and sophisticated.
To season, season or frying over an 'oil was much used the
lard, obtained by dissolving in hot fat pig.
There were also various kinds of cheese, beef and sheep-derived
were more or less mature. The kitchen was full of medieval
flavors and products that were expertly mixed
creating imaginative and tasty associations. It was not unusual
the sweet and sour, the sweet-salty meat with fruit, fish
with honey. There were cream colored and jellies, soups
delicate roasted venison in pastry, candy and even
lasagna and ravioli.
Preparation
great importance in the Middle Ages had dried food.
This was the only way to preserve food for a long time otherwise
perishable in a short time, the spices mentioned above also had the function
preservatives and natural preservatives
and were therefore used during the drying process.
Hence the presence on the boards of many medieval nuts:
almonds, walnuts, figs, apricots, raisins, dates (
imported from countries with exotic spices).
was naturally dried meat but also fish, spicy
once were kept in salt.
There are also canned fruit (peaches, pears, etc.
.) Or vegetables (fennel, turnips, etc..)
made with systems very similar to those of today, where oil and vinegar or boiling with
honey or sugar to ensure edibility,
of products, long term.
Ingredients
Once out of the kitchen, the food ended up on the table;
... ... ... ... .. on the poor who dined and feasted lord. Regarding the first,
... ... ... ... .. unfortunately there being received documents that describe
habits, we can only guess that the main dish in a modest house was
soup, made of various wild grasses and grains
, the same that once broken, were mixed with water and then cooked
to get the ax as hard loaves.
The provisions do not provide cutlery, apart a rudimentary
spoon, fork, inter alia, was not yet in use, and
tablecloth was decidedly absent. It happened so that the soup is
sorbisse directly from the bowl, which solid foods were accompanied
mouth with your hands.
MENU '
SPELT AND SOUP CHICK
Şeyma' VEAL WITH BREAD COOKIE CLOWN
Benedictine
LIQUOR FENNEL
wine
The visitor consumes the food prepared, subject to a medieval recipe, in fragments of terracotta that will bring home.
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