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Clarified butter Is Not Employed In Dishes At All


This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Clarified Butter is not employed in dishes at all, because it is only used in the various kinds of rafîs and in some tharîds, and in similar foods of women. It is needed for oil when there is too much dryness and hardness and pungent, vinegared things in order to cut their sharpness and make them soft and smooth, and do them great benefit. The fundamental thing, in all these dishes, is that abundant fat predominate over its broth to the exclusion of everything else, whether the meat be weak or fat, for oil greases foods and improves them and makes them emit sharp odor and is good for them.

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