How to Medieval Cooking Techniques

What You Need to Know

The techniques involved boiling, simmering, and stewing, with the acidity of ingredients and heat from the fire helping to denature proteins and break down starches. The use of spices and herbs added flavor, aroma, and preservative properties.

Steps

1. 1.

   Pottage (England): Slow simmering to extract flavors from grains and vegetables

2. 2.

   Brouet (France): Gentle cooking to preserve delicate textures in meat dishes

3. 3.

   Hareng Sor (Scandinavia): Slow cooking to tenderize preserved fish

The Science

Primary Reaction

Denaturation and coagulation of proteins, breakdown of starches

Common Mistakes