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In a Medieval Kitchen...
Chinese Cuisine
During the Tang Dynasty (618 â 907) the practice of cooking with a Wok became
very popular, although didn't spread very far across Europe until a few years
later.
Cooking with a Wok was thought to reduce the amount of firewood needed to cook
food - usually a small amount of oil or animal fat would be added, and the Wok
heated to a very high temperature, often causing a red glow beneath which took
only minutes, and meant the wood could still be used at a later time for other
cooking.
With the high temperature various vegetables, or meat would be thrown into the
Wok pausing for only seconds between adding ingredients - All the time moving
the food around the Wok to allow it to cook properly and thoroughly.
The only downside to this method was often the food was not cooked properly,
although during the middle ages this was common regardless of the method of
cooking and often the food wouldn't be cooked at all!
After cooking the Wok would be run under water as quickly as possible to
prevent any leftover food from sticking to the pan.
This method of cooking is still used today, but food is very rarely not
properly cooked as we have alternative sources to wood for heat when cooking
our food.
Longevity Noodles in the Middle Ages would be cooked in boiling water first
before adding to the Wok, or sometimes during cooking before adding other
ingredients, although not many could afford to add ingredients such as
vegetables or meat even during the New Year celebrations. |
This Day in Medieval History
3rd February
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1014: Death of King Sweyn I of Denmark Sometimes known as Forkbeard;
Sweyn (or Swein or Svein) was a powerful leader of the Vikings who established
a Danish empire, gained control of Norway, and conquered England. He died
before he could be crowned king of England, and his son Canute
eventually took the English throne.
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Quotations in History
"Had I been present at the Creation, I would have given some useful hints for
the better ordering of the universe."
King Alfonso of Castile,
circa thirteenth centaury
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"Longevity Noodles"
A traditional Chinese Food dating back even further
then the Medieval Era...
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Serves Approx 4 Persons
Noodles:
● 8 cups water
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1/2 teaspoon salt
● 1 pound dried thin egg noodles
Sauce:
● 3 cups chicken broth or stock
● 1 tablespoon soy sauce
● 1 teaspoon sesame oil
● 1 teaspoon cornstarch mixed with 2 teaspoons water
Other:
● 2 eggs, lightly beaten
● 2 green onions, sliced diagonally into thirds
● 2 - 3 tablespoons cooked ham, sliced 1/4-inch thick
● Oil for cooking
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Preparation & Cooking:
Bring the salted water to a boil and parboil the noodles,
using chopsticks to
separate them.
If substituting spaghetti, cook according to package
directions.
Rinse the noodles repeatedly in cold water and drain thoroughly.
Then divide the noodles equally among four soup bowls.
Bring the broth or stock to a boil over medium heat and stir in the soy sauce and
sesame oil.
Add the cornstarch mixture last, stirring to thicken.
Heat the wok to a suitable temperature and add 1 tablespoon vegetable oil
followed by the eggs and stir.
Add the
broth or stock mixture and bring to a boil but don't allow the eggs to set. Pour the mixture over the noodles and garnish with green onion and ham.
Tip:
Instead of using a wok if you don't have one in the Kitchen, lightly stream
the beaten egg into the heated sauce mixture with a fork. Pour the mixture over
the noodles and garnish with the green onion and the sliced ham as in the recipe
above.
Source:
About.com - Chinese Food
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