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sardine

Roman fish sauce

Garum or liquamen Garum is one of the basic ingredients in the cuisine of Roman antiquity. It is a fish sauce that was used to salt dishes. One can’t simply use kitchen salt in recipes, because instead of extracting moisture (which is what salt does), garum adds moisture to a dish. When preparing an authentic Roman dish, this sauce is…

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Filed Under: Technique, Roman, Italy, Condiment Tagged With: mint, salt, sardine Gepubliceerd op 24 April 2005Laatste wijziging 24 January 2019

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