Description
A slow-cooking technique used in ancient Roman cuisine, characterized by long cooking times and low temperatures.
Technical
Apicius-style stewing involves the breakdown of starches and the occurrence of the Maillard reaction, resulting in the formation of new flavor compounds and browning. This technique requires low temperatures and long cooking times, typically between 2-6 hours, to produce a tender and flavorful dish.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
richsavoryumamicaramelizedherbalmeaty
Origin & History
Civilization
Ancient Romans
Era