What was the cooking style of Europeans in the Middle Ages? What are cooking tools?

1, roasting, stewing and roasting are the most common cooking methods in the Middle Ages. At that time, saucepans were quite popular, because they could save firewood and avoid the loss of gravy, so many medieval dishes were also bouillon and stew. The fat of these dishes is much higher than that of today's European dishes, but people at that time thought that obesity was beauty, and only ascetics, patients and the poor would be thin, so obesity was not a problem.

2. The construction cost of baking oven is huge. In addition to large families having their own ovens, many medieval communes also had public ovens to make bread. There was also a portable oven. As long as the food is put in and burned with coal, the food can be baked. This tool can also be used in vendors' cars to make baked goods for sale. In addition, many meats are directly cooked with fire, and stoves did not appear in Europe until the18th century.

Cooking tools include frying pan, soup pot, water pot and even split iron core, but these tools are quite expensive for the poor. At that time, some iron bars were used to fork different shapes of food, and some hooks were used to facilitate the lifting of soup pots and large boilers.

Chefs also use spoons, various cutting tools, spoons and grinders, and wealthy families also use grinding tools to prepare more exquisite dishes. At that time, medicine believed that as long as the food was more refined, the food combination was better, which was helpful for absorption. One way for the rich to eat is to peel animals, grind them, mix them with spices and ingredients, put minced meat back in the original animal skin and wrap them up, or make them into completely different shapes.

The kitchen division of the royal family is still very detailed. There can be hundreds of kitchen workers, including catering staff, bakers, bakers, sauce chefs, food storage chefs, butchers, meat cutters, milkmen, housekeepers and countless handyman. Some big kitchens provide more than 100 people with two meals a day. In the 65438+5th century, a chief chef of the Duke of Savoy wrote a book "Du fait de cuisine" (French: "About Cooking"), which introduced that during the two-day banquet, at least 1000 calories of firewood and coal should be handled, which reflected the scale of the banquet of medieval giants. The information comes from Baidu