Olive Oil and Mortein Medicine
Mortein Medicine
The origins of M toile are shrouded in mystery, but most modern experts agree that the origin of the Mortein was during medieval times in France. Known as the King’s Own, this type of bread has a crust that is covered in a crumbly white paste – much like English bread. Traditionally, it was baked on an iron pot, but in recent times it has been used as a sandwich in restaurants. It is typically very white (almost being translucent), with a dense crumb and a firm chew. Many people like to eat theirs plain, with no added ingredients, while others add nuts, spices, or lemon to give it a little more flavor.
Traditionally, Mortein was made from buckwheat, sesame seeds, and linseed oil. To make the bread itself, the mixture of these ingredients was mixed and fermented for at least four days, before it was shaped and left to dry. As it dried, the mixture began to harden and the mixture was then left to cool. The next step in the process was to shape the bread into loaf shapes, and then flatten it slightly so that it could be sliced without having too much of the sticky side showing. During the process of drying, the top of the loaf was then cut open to reveal the crumbly white interior – and the resulting product was known as “mortade.”
While there are many different varieties of Mortein, the original recipe is still popular to this day. However, some variations have been created, such as using olive oil instead of sesame seed oil, and various herbs such as Rosemary, thyme, oregano, parsley and fennel have been mixed into the dough. Variations have also been created in terms of flavor – some are much sweeter than others. Original recipes often call for a minimal amount of salt, which makes the food much more appealing to those with high blood pressure or cholesterol concerns. This is because salt tends to neutralize the flavors in food, rendering it less appetizing.
Olive Oil and Mortein Medicine
When it comes to cooking, there are two major techniques that are often used in preparing Mortein. One uses a wok, a large heavy frying pan that has a lid to help ensure that the oil does not overheat and destroy the delicate flavor of the food. The other method is to cook the food in olive oil, which can be done as a side dish or eaten as an ingredient. Typically, both methods are done when it is possible to get both at the same time.
For the main meal itself, you will want to begin by preparing the dough by mixing the flour, water, salt and yeast into a large bowl. Once this is done, add in the olive oil and mix thoroughly until combined. Next, the dough is turned out onto a lightly floured surface and then worked back into a rough ball with a rolling pin. The goal here is to make sure that the dry ingredients do not stick to the flattened dough, while the wet ingredients are able to fully penetrate the skin to provide the body and flavor to the final product. Once the ball of dough has been cut into two pieces, it is divided into two parts and placed into the upper portion of the wok.
To finish cooking the food, it is added about two teaspoons of vegetable oil and brought to a boil over high heat. When the oil is almost completely heated, it is immediately removed from the heat and allowed to cool slightly. The cooled olive oil is then used to dip the pieces of bread into, making sure that they are completely coated with the oil. At this point, the bread is ready for its first serving. Since Mortein has a very rich taste, it is often served warm; however, it can easily be served at room temperature with the olive oil being used to dip it into.