Cookbook:Garum (Boiled)
(Redirected from Cookbook:Garum)
Garum (Boiled) | |
---|---|
Category | Sauce recipes |
Difficulty |
Cookbook | Ingredients | Recipes
Garum is a traditional Roman fermented fish sauce or condiment. It was used often in now-ancient Roman cuisine, as a condiment or sauce on its own, an additive to sauces, or as a seasoning.
Ingredients edit
Procedure edit
Notes, tips, and variations edit
- Unit conversions to modern measures based on Wikipedia's page on Roman measures.
- Boiled version from Apicius, fermented from Geoponika.
Warnings edit
- Whether boiling or fermenting the fish sauce, the smell can be quite intense. Especially if fermenting. Be respectful of your neighbors.