Quote:
Originally Posted by Chef
The wood burning stove was invented in the late 18th century, prior to that almost all cooking in the west was braises and stews done in cauldrons over open fires, food cooked in primitive ovens or grilled food.
In China they had a three sided brick thing that focused the heat of the open fire and they would put cooking implements on top.
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So back then, temperature control and sautéing weren't a thing, I guess... only a recent thing?