history of roman cuisine?
Q. food history of ancient rome
Asked by pigonapit - Tue Feb 7 12:35:03 2006 - - 2 Answers - 0 Comments
A. Frankly, if you check history of cuisines, the Greek slaves taught the Romans how to cook and then they took over.
Answered by Jersey Girl - Tue Feb 7 12:36:00 2006
Q. food history of ancient rome
Asked by pigonapit - Tue Feb 7 12:35:03 2006 - - 2 Answers - 0 Comments
A. Frankly, if you check history of cuisines, the Greek slaves taught the Romans how to cook and then they took over.
Answered by Jersey Girl - Tue Feb 7 12:36:00 2006
A question about free-floating yeasts in cookery, please?
Q. I found the following recipe for Sourdough Bread Hub.uk click on Tallyrand Cuisine, then on the little screen that juts out click on Recipes, then open up the first recipe My concern is that the sourdough starter is left out in the room for five days, the bread loaves are baked on the sixth day - no refrigeration at all. The lore about this recipe states that the technique dates back to ancient Roman times and states that "It uses the natural free-floating yeasts floating around in the air, that are captured by the starter dough." I would like to know how safe it is to trust this? Do we pick up just free-floating yeasts and not something else that might not be so good? If I leave Roquefort cheese in the kitchen near the bowl… [cont.]
Asked by Darjeeling Snow - Sun Nov 11 16:20:24 2007 - - 1 Answers - 0 Comments
A. Well it sounds like a yummy feast for bacteria of all kinds. Just buy and use a normal sourdough starter,refrigerated or sealed...I doubt it makes a difference. Enjoy
Answered by Elke B - Sun Nov 11 16:37:42 2007
Q. I found the following recipe for Sourdough Bread Hub.uk click on Tallyrand Cuisine, then on the little screen that juts out click on Recipes, then open up the first recipe My concern is that the sourdough starter is left out in the room for five days, the bread loaves are baked on the sixth day - no refrigeration at all. The lore about this recipe states that the technique dates back to ancient Roman times and states that "It uses the natural free-floating yeasts floating around in the air, that are captured by the starter dough." I would like to know how safe it is to trust this? Do we pick up just free-floating yeasts and not something else that might not be so good? If I leave Roquefort cheese in the kitchen near the bowl… [cont.]
Asked by Darjeeling Snow - Sun Nov 11 16:20:24 2007 - - 1 Answers - 0 Comments
A. Well it sounds like a yummy feast for bacteria of all kinds. Just buy and use a normal sourdough starter,refrigerated or sealed...I doubt it makes a difference. Enjoy
Answered by Elke B - Sun Nov 11 16:37:42 2007
From Yahoo Answer Search: 'Ancient Roman cuisine'
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