Garum is one of the basic ingredients in the cuisine of Roman antiquity. It is a fish sauce that was used to salt dishes. One can’t simply use kitchen salt in recipes, because instead of extracting moisture (which is what salt does), garum adds moisture to a dish.
When preparing an authentic Roman dish, this sauce is a necessary ingredient, especially when using recipes from De Re Coquinaria. It is used in much the same way as our Worcestershire Sauce or Maggi: one adds it in small quantities to a dish.
When preparing an authentic Roman dish, this sauce is a necessary ingredient, especially when using recipes from De Re Coquinaria. It is used in much the same way as our Worcestershire Sauce or Maggi: one adds it in small quantities to a dish.
The fish sauce is not meant to be used as a sauce on its own.
Roman cooking is one of Italy best.
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