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How did Byzantines cook their meats?

    In Byzantine cuisine, meat was a significant component, and various cooking techniques were employed. One common method was roasting, which involved cooking the meat over an open fire or on a spit. This helped to retain the natural juices and flavors of the meat. Another technique was boiling, where the meat was cooked in water or broth until tender. Additionally, frying was popular, where meats were often dipped in a batter or coated in breadcrumbs before being fried in oil or fat. Grilling was also common, with meats being cooked over a charcoal fire. Each method provided distinct flavors and textures to the meats, offering a diverse range of culinary experiences.


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