Drying was one frequent approach, where fruits, vegetables, and meat were dehydrated to remove moisture content and lengthen their shelf life. Smoking was one other generally used methodology, particularly for fish and meat. It contains quite a few recipes that showcase theextravagant and flavorful dishesfavored by the higher courses throughout this time period. These manuscripts make clear the use ofvaluable spiceslike caraway, nutmeg, cardamom, ginger, and pepper to boost flavors.
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