Definitions
from The Century Dictionary.
- noun A liquid sauce.
Etymologies
Sorry, no etymologies found.
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Examples
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• The Romans used a tasty combination of egg yolk, olive oil, wine, lovage, black pepper and something called liquamen, a fishy sauce for which you could substitute nam pla.
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The Romans used to salt all sorts of fish, and from them made their all-purpose sauce, liquamen.
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One of the defining flavors of the ancient world was a fermented fish sauce variously called garos (Greece), garum, and liquamen (Rome).
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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One of the defining flavors of the ancient world was a fermented fish sauce variously called garos (Greece), garum, and liquamen (Rome).
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Cook the chicken in liquamen, oil, and wine, to which you add a bundle of coriander and onion.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Asian Fish Pastes and Sauces Asian fermented fish pastes and sauces are vital manifestations of a preparation that has mostly disappeared in Europe but was once well known as garum or liquamen, the fish sauce of Rome see box, p.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Asian Fish Pastes and Sauces Asian fermented fish pastes and sauces are vital manifestations of a preparation that has mostly disappeared in Europe but was once well known as garum or liquamen, the fish sauce of Rome see box, p.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Cook the chicken in liquamen, oil, and wine, to which you add a bundle of coriander and onion.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Mix in liquamen, whole peppercorns, plenty of fat and pine-nuts, force into an intestine stretched thinly, and hang in smoke.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Mix in liquamen, whole peppercorns, plenty of fat and pine-nuts, force into an intestine stretched thinly, and hang in smoke.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
chained_bear commented on the word liquamen
--Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 30
January 6, 2017