2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Every chef, in order to become truly capable, must not be afraid of failures. Even the biggest cooking failures pass and are forgotten over time. Yes but no. Some are so large that they survive for millennia. Thus, with a certain amount of malicious humor, we can look at the latest archaeological finds made by experts from the Silkeborg Museum in Denmark.
During excavations on the Jutland peninsula, archaeologists came across a culinary catastrophe dating back to the Bronze Age. While studying the ruins of an ancient settlement of one of the first inhabitants of Scandinavia, among the many household items found there, scientists came across a simple-looking pot, which, however, had an unusual substance stuck to the bottom. After careful laboratory analysis, it turned out that this was a cheese that burned during cooking.
The object was found in what was a back alley of the small village. At the place, people not only passed by, but also dumped their garbage. Archaeologists suggest that the owner of the pot was so angry about his culinary failure that he threw it directly on the street.
The find is important because it provides information about the daily life and eating habits of the Scandinavians who lived in the Bronze Age. According to the discoverers, this is the earliest example of the production of today's brown Scandinavian brown cheese, which is produced from whey.
The pot was discovered during excavations near the town of Bale Kirkby, in central Jutland. There were remains of other pottery around him.
Most of the vessels we found were pots in which various homemade spices were grown. In particular, the pot made an impression on us because of the thin layer of yellow bark on the bottom, which we had not seen before, explains Professor Kai Ramussen from the Silkeborg Museum in Denmark.
Archaeologists sent the pot to the Danish National Museum for further study. Samples taken from the yellow layer at the bottom showed that it contained molecules that are usually found in cow fat.
Researchers believe that the fat may be remnants of the curd used to create the traditional hard cheese, where the whey is processed until it turns into caramel, from which comes the brown color of the brown.
It seems that the one who made the ancient cheese burned it. In my opinion, the pot was thrown away to cover up the chef's guilty conscience. I think the cover-up attempt was unsuccessful. I know from my personal culinary practice that the burnt whey smells horrible and this aroma was felt, judging by the size of the village, by half of its inhabitants, says Prof. Rasmussen in conclusion.
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