![]() In the Halland list of Valdemar's property book you may read that cheese was used as taxes to the Danish crown, and according to a statute from 1346 farmers on Öland were required to leave groceries as altar gifts at every church feast - including cheese. According to a law from the end of the 12th century people in Bohuslän were required to make cheese for the Church and the poor with "all milk gotten the friday before the Jons service" (day of John the Baptist). There are also numerous laws underlining the importance of cheese and cheese production. In old nordic litterature fresh cheese in recommended for poor health, for healing wounds and against scurvy and kidney stones. The written sources mention cheese in different situations. ![]() Making cheese in the Viking and Middle Ages Small culinary cook book for working vikings.Stuffing in the belly cavity of whole fish or as a crust on the top of fillets helps keep them moist and adds flavour.Remember food will continue cooking in the residual heat once it’s removed from the oven, so the trick is to take it out just before it’s fully cooked.Once fish is removed from the oven, cover and set aside in a warm place to rest for 5-10 minutes (depending on thickness) to allow time for the juices that have been drawn to the surface by the heat of cooking, to seep back towards the centre keeping it moist throughout.Score whole fish through the thickest section to allow even heat penetration. ![]() Pan-frying initially for colour then finishing the cooking in the gentler heat of the oven (such as Silver Warehou Fillets Baked with Winter Vegetables).Braising by adding liquid and covering (such as Braised Octopus with Tomato & Olives).Steaming by placing food in a covered casserole dish or wrapping in foil, baking paper or leaves (such as Red Mullet Baked in Paper).It’s also sometimes combined with other cooking methods: It’s a great way to prepare whole fish, as oven trays are usually larger than most pots or pans to gently heat shellfish, such as scallops and oysters, without overcooking them and of course, for seafood pies and open tarts. Other earlier improvised forms of ‘baking’ included putting wrapped food in the ashes or embers of a fire or enclosing it in a camp oven, or Dutch oven, with hot coals packed around it.īaking is a versatile cooking method with many popular variations, including Indian tandoori, New England clambakes, French en papillote (wrapped in paper parcels), fish and poultry cooked under a salt crust or in salt dough. The advent of gas and electric ovens in the 20th century brought the means of baking into almost every home, with kitchen fireplaces and roasting becoming less common. In 19th century Europe only wealthy people had an oven at home, with most baking being done in a communal wood-fired oven in the village square or the local bakery. ![]() This much older method of cooking was popular in medieval times when enclosed ovens were less common. ‘Roasting’ originally meant to cook in front of an open fire, usually on a spit. We often talk about ‘roasting’ fish or meat (or vegetables such as potatoes), when we really mean ‘baking’. Of all the basic cooking methods, baking - cooking uncovered food in an enclosed oven - is the most recent.
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