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  • So today we're going to take a common soldiers ration and we're going to turn it into three

  • different meals, a soup, a stew and a hash. The foundation of our stew and our hash, we're

  • going to use salt pork, and the foundation for the stew, we're going to use fresh beef.

  • So the salt pork we're using today is a salt pork that we prepared in an 18th century

  • manner. When it's time to use the salt pork, you have to soak it. You have to take several

  • hours, soak it in water, change the water out, soak it again, until it's ready to

  • use. If you don't soak it several times and get all the salt out, it's inedible.

  • So, the big difference between a soup and a stew is how much water we use when we prepare

  • it, and the first thing we have to do is to get this water going, get it boiling. I've

  • got 6 pints of water starting to boil here for the soup, and I've got 3 pints for the

  • stew. Let's start out with our soup.

  • While our 6 pints of water is getting ready

  • to boil here, I'm going to brown our salt pork in a little bit of fat.

  • I'm going to let this set and sear a little bit. Browning this meat first will release

  • a lot of the flavor. So we're doing this in small batches. If we do too much at once,

  • we can't get it to caramelize properly. It releases too many juices.

  • Once your salt pork is browned, it's time to dump it in your boiling water. If any scum

  • develops on the surface, scrape that off. You're going to let this boil about 15 minutes.

  • Now that our soup has boiled about 15 minutes with the meat in it, it's time to add some

  • other things. I've got some carrots here and some parsnips. We're going to add those.

  • So there's the carrots, part of our parsnips. From our pocket spice kit, we need to use

  • a little bit of salt and pepper.

  • Oh yeah, it's looking good.

  • It's also now a good time to add a bay leaf if you've got it and we've got a little

  • bit of cider vinegar, just a splash or two of cider vinegar will really set this off.

  • Now that we've added these things to our soup, we're going to moderate the fire a

  • little bit and let it simmer for about an hour.

  • Now that our soup has simmered about an hour, it's time to throw in some cabbage if we've

  • got it and I've also got a little bit of rosemary and thyme. I've got a little bundle

  • here that I'm going to throw in. You don't want to put this stuff in too soon or it'll destroy the flavors.

  • Many period recipes for soup like this will

  • call for bread to be cubed up and tossed in at the end, kind of like dumplings.

  • We're going to let this simmer for another 15 minutes

  • For this recipe I've got about a half a pound of dried peas here. We soak these overnight,

  • so they're going to be ready to cook.

  • So I'm starting out with about a half a

  • pound of beef here. This should go really nicely with our peas. Coating this meat with

  • flour and then browning it will help thicken up the stew.

  • So now that our beef is well browned, we're going to add that to our 3 pints of boiling

  • stew water and then we're going to add our peas. Let's get this beef in there without

  • losing any of it. There we go. And now we're going to add the peas.

  • So now that our stew has boiled for about 15 minutes, we're going to add some potato,

  • some onion and some parsnips, along with some salt and pepper.

  • We're going to let that simmer for about an hour.

  • You'll know this stew is ready when the

  • peas break down and the stew thickens up and that really is a matter of how long you've

  • soaked your peas. If you haven't soaked them at all, this might take 2 or 3 hours,

  • but if you soaked them it won't take as long. While our soups and stews are simmering

  • here, let's start the hash.

  • Our hash is a fairly simple dish. I've got

  • some finely diced salt pork here. I've already browned this up with some onion and I'm

  • going to take a couple of parboiled or already boiled potatoes. I'm going to dice these

  • up and mash them. Put them in with that.

  • We also need to add a little bit of milk to give it some liquid to work with.

  • If you happen to have some allspice, it makes a wonderful addition to the hash.

  • I'm going to form this up into patties and fry it in our frying pan.

  • Well, there we have all three dishes finished.

  • We've got a salt pork soup and the salt pork really has a wonderful flavor. The saltiness

  • balanced out with the other flavors actually extremely good. Here's our salt pork hash.

  • It may not look great but let me tell you, it is my favorite on the table here, the salt

  • pork, very tender, just the right amount of saltiness, along with the potatoes and the

  • onions, definitely a favorite. So the last dish here was the stew, this is the beef and

  • peas stew and it thickened up rather nicely. The peas add their own kind of sweetness to

  • it. The beef is excellent in here. Any one of these things you will definitely enjoy.

  • All the utensils here, all the equipment we used, you can see on our website or in our

  • print catalog and don't forget to follow us on Facebook.

So today we're going to take a common soldiers ration and we're going to turn it into three

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スープ、シチュー、ハッシュ - 18世紀の兵士の料理 S1E4 (Soup, Stew and Hash - 18th Century Soldier Cooking S1E4)

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    hettyxjf に公開 2021 年 01 月 14 日
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