Description
Medieval European pottage preparation involves cooking vegetables and grains in a broth over low heat for an extended period.
Technical
The cooking process involves simmering the mixture at 180°F (82°C) to 190°F (88°C) to break down the cell walls of the vegetables, making them easier to digest. The acidity of the broth also plays a crucial role in this process. Pottage was often made with a mixture of vegetables, grains, and sometimes meat or fish.
Science
Primary Reaction
Gelatinization and denaturation of proteins
Sensory Profile
Aroma ()
SavoryUmamiEarthyHerbalNutty
Wine Analogy
Earthy Burgundy
Coffee Analogy
Nutty medium roast
Perfume Analogy
Warm hay accord