Weitere Informationen

Saucemare Garum Sauce and Defrutum Ancient Rome 250 ml

Appearance: Licorice color with medium intensity shine, coppery reflections.

Smell: Balsamic, mild acetic, umami, vinous with salty and sweet notes.

Taste: Mild acetic, smooth, high palatability. Sweet and sour with intense umami. Reminiscent of balsamic spices.

PAIRINGS AND USES:

Ideal as a dressing for salads, cold and warm dressings, especially where it reaches its maximum expression. Highly recommended for marinating seafood, raw and grilled white and blue fish, vegetable stews. Surprising in finishing oriental cold soups, in the preparation of oriental, nikkei and fusion cuisine. Caramelization and glazing of fish and meats with intense flavor. It is a perfect ingredient to enhance the flavor of vegetable stews, meats, and fish, providing intensity in the mouth and amplifying the aromas.

The garum, or garo for the Greeks, is a sauce, a powerful fermented product, with a high umami content that prevailed in Roman culinary recipes. Garum is an industrial product, not a domestic one, since its processing and fermentation require processing in coastal salting factories, such as Carteia, Gades, Malaca, Cartago Nova, and Baelo Claudia. After fermentation, Garum, the Roman umami of the sea, is packaged in amphorae and destined for commercialization, being a highly demanded and valued gastronomic product throughout the Mediterranean area.

GARUM THE ROMAN UMAMI OF THE SEA: CONCLUSIONS

In conclusion, bothflor garumandliquamen, are industrial products for exclusive use in haute cuisine, due to their high cost. Due to their high potential, versatility, and aromatic power, we understand that their manipulation and optimal use were intended for personnel with a certain specialization and technical knowledge of cuisine. They are products, garum and liquamen, that are not added as a final dressing, except occasionally, nor "raw," without processing or amalgamating with other ingredients.Due to its high potential, versatility, and aromatic power, its manipulation and optimal use were intended for personnel with a certain specialization and technical knowledge of cuisine.

In most cases, garum and liquamen are incorporated into the core process of recipe development as part of a sauce or intermediate preparation. As for the functionality and versatility of both, it is diverse and exceeds the traditional hypothesis of seasoning, enhancing, and preserving food. Therefore, it is far from its erroneous current didactic comparison with foods such as ketchup, bovril, or concentrated broth cubes.