Difference between revisions of "Food preservation"

From Cunnan
Jump to navigationJump to search
 
m (copyedit, added stubs to contentless headings)
Line 1: Line 1:
 
 
A number of methods of preserving food existed in medeival times:
 
A number of methods of preserving food existed in medeival times:
   
Line 5: Line 4:
 
In [[12th Century homes]], It was considered desireable to have a 'vivarium' in which live fish might be kept until it was time to eat them. (Holmes 1952 p93)
 
In [[12th Century homes]], It was considered desireable to have a 'vivarium' in which live fish might be kept until it was time to eat them. (Holmes 1952 p93)
   
==drying==
+
==Drying==
  +
Many foods can be dried (like Beef Jerky).
 
==salting==
 
   
  +
==Salting==
  +
Many foods can be salted and preserved, this works well with meats and fish.
   
==in brine solution==
+
==In brine solution==
 
Fish might be pickled in brine (salt water) before use. (holmes 1952 p93)
 
Fish might be pickled in brine (salt water) before use. (holmes 1952 p93)
   
==smoking==
+
==Smoking==
  +
Many meats can be smoked, such as salmon.
   
==cooking it in crusts
+
==Cooking it in crusts==
For more information see Del's article on preservation of meat in the form of
+
For more information see [[Del]]'s article on preservation of meat in the form of
 
[[Pies_of_parys_(recipe)|pies of parys]], and food preservation in general:
 
[[Pies_of_parys_(recipe)|pies of parys]], and food preservation in general:
[[http://www.sca.org.au/cunnan/upload/1/18/Pyes_de_pares.pdf]]
+
[[media:Pyes_de_pares.pdf|Pyes_de_pares.pdf]]

Revision as of 19:30, 27 November 2003

A number of methods of preserving food existed in medeival times:

Keeping food alive

In 12th Century homes, It was considered desireable to have a 'vivarium' in which live fish might be kept until it was time to eat them. (Holmes 1952 p93)

Drying

Many foods can be dried (like Beef Jerky).

Salting

Many foods can be salted and preserved, this works well with meats and fish.

In brine solution

Fish might be pickled in brine (salt water) before use. (holmes 1952 p93)

Smoking

Many meats can be smoked, such as salmon.

Cooking it in crusts

For more information see Del's article on preservation of meat in the form of pies of parys, and food preservation in general: Pyes_de_pares.pdf