Tasting History with Max Miller
Published 29 Jun 2021
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August 24, 2022
A History of Ice Cream | A Recipe from 1789
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August 10, 2022
Coca de Sant Joan & the Fires of Saint John’s Eve
Tasting History with Max Miller
Published 22 Jun 2021
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July 4, 2022
A Dish for the First 4th of July … and why it should be on the 2nd
Tasting History with Max Miller
Published 30 Jun 2020While we may think of BBQ, hot dogs, and potato salad as traditional 4th of July fare, the Founding Fathers certainly did not. We’ll take a look at one of the earliest celebratory meals and explore why John Adams wasn’t a fan of July 4th.
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LINKS TO INGREDIENTS & TOOLS**
Organic Nut Milk Bag: https://amzn.to/3i6D3sh
Wilton Candy Thermometer: https://amzn.to/3i0KkdbLINKS TO SOURCES**
1776 the Musical: https://amzn.to/3eDvXZX
John Adams by David McCullough: https://amzn.to/3i3SBNj
1776 by David McCullough: https://amzn.to/3i8cAKY
Townsends: Spanish Cooking – Salmon and Onions From 1750 https://www.youtube.com/watch?v=DjrGc…
The Martha Washington Cook Book: A Compendium of Cookery and Reliable Recipes: https://amzn.to/38dRwhz
Did you know… Independence Day Should Actually Be July 2nd?: https://www.archives.gov/press/press-…**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
MENTIONED LINKS
Everlasting Syllabub: https://www.youtube.com/watch?v=CQksG…Poached Salmon in Egg Sauce
ORIGINAL RECIPES (From The Martha Washington Cook Book)
EGG SAUCE
Make a drawn butter; chop two hard-boiled eggs quite fine, the white and yolk separately, and stir it into the sauce before serving. This is used for boiled fish or vegetables.TO MAKE DRAWN BUTTER
Put half a pint of milk in a perfectly clean stewpan, and set it over a moderate fire; put into a pint bowl a heaping tablespoonful of wheat flour, quarter of a pound of sweet butter, and a saltspoonful of salt; work these well together with the back of a spoon, then pour into it, stirring it all the time, half a pint of boiling water; when it is smooth, stir it into the boiling milk, let it simmer for five minutes or more, and it is done.Drawn butter made after this recipe will be found to be most excellent; it may be made less rich by using less butter.
Boiled Salmon
The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot, salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it … Garnish with parsley and sliced eggs.MODERN RECIPE
INGREDIENTS
– 2 Hard Boiled Eggs, chopped into small pieces
– 1 Cup (240ml) of whole milk
– A heaping tablespoon of flour
– 1 Stick or 113g of softened butter
– ½ teaspoon salt
– 1 Cup of boiling water
– Salmon
– Salted WaterMETHOD
1. Add the milk to a sauce pan and set over medium heat and simmer making sure not to scorch it.
2. In a small bowl, add the flour, the butter, and the salt, and mix together. Slowly add the boiling water while continuing to stir. Once smooth, pour into the milk and allow to simmer for 5 minutes. Then stir in the chopped eggs and allow to simmer for another minute, then remove from the heat.
3. Fill a medium saucepan half full with water and add some salt (about 2 tsp). Set over low heat and bring to a simmer of 175-180°F/80°C. Place salmon into the water and cook until ready (12-15 per pound). Make sure not to let the temperature raise past the 180°F.
4. Once cooked, place salmon on a warm dish and pour the egg sauce on top. Garnish with parsley.PHOTO CREDITS
Richard Henry Lee: National Portrait Gallery / CC BY (https://creativecommons.org/licenses/…)MUSIC CREDITS
Record Scratch – Raccoonanimator https://freesound.org/s/160909/#tastinghistory #colonialcooking #4thOfJuly #IndependenceDay
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June 22, 2022
The Day the Viking Age Began
Tasting History with Max Miller
Published 21 Jun 2022For 15% off your first order with Porter Road, click the link https://porterroad.com/MAXMILLER
VIKING BLOD MEAD: https://bit.ly/meadandmore
Support the Channel with PATREON ► https://www.patreon.com/tastinghistory
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An Early Meal by Daniel Serra & Hanna Tunberg: https://amzn.to/3MOJSNb
Anglo Saxon Chronicle: https://amzn.to/3tBBoCx
The Oxford History of the Vikings by Peter Sawyer: https://amzn.to/3zElwmlRECIPE
1 pound (½ kg) pork meat
Salt for seasoning
2 tablespoons (25g) Lard or another oil for cooking
1 ½ cups (125g) chopped spring onion, or leek
2 teaspoons brown mustard seeds, roughly crushed
1 teaspoon chopped mint
1 pound (½ kg) fresh berries
½ cup (120ml) water
½ cup (120ml) mead1. Season the meat, then heat the lard/oil in a pot on the stove. Sear the meat for 5-7 minutes until well browned. Then remove it and set aside.
2. Add the onion to the pot and cook for 2-3 minutes, then add the water and mead and bring to a simmer. Add the mustard seed and mint and return the pork to the pot. Return to a simmer then cover the pot and place it in an oven at 325°F/160°C for 15-25 minutes or until the pork reaches 145°F. Then remove the pot from the oven and remove the pork to let it rest.
3. Add the berries into the pot with the braising liquid and cook on the stove for 7-10 minutes or until very soft. Mash the berries, then pour everything through a strainer. Return the liquid to the pot and simmer for several minutes or until the sauce reduces down. The sauce will not become too thick without the addition of starch (optional).
4. Slice the pork and serve with the sauce, extra berries, and mint.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO
Lindisfarne Priory: Mstanyauk, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Disneyland: Sean MacEntee via Flickr, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
France Relics: Dennis Jarvis via Flickr, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Holy Island Sunrise (again): By Chris Combe from York, UK – CC BY 2.0, https://commons.wikimedia.org/w/index…
Viking Age Map: By en:User:Bogdangiusca – Earth map by NASA; Data based on w:File:Viking Age.png (now: File:Vikingen tijd.png), which is in turn based on http://home.online.no/~anlun/tipi/vro… and other maps., CC BY-SA 3.0, https://creativecommons.org/licenses/…” rel=”noopener” target=”_blank”>https://commons.wikimedia.org/w/index…
Lindisfarne Priory Ruins: Nilfanion, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Statue of Rollo: By Delusion23 – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…MUSIC
Battle of the Creek by Alexander Nakarada (www.serpentsoundstudios.com)
Licensed under Creative Commons BY Attribution 4.0 License
http://creativecommons.org/licenses/b…#tastinghistory #viking
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June 16, 2022
Secret Foods of the Spanish Inquisition
Tasting History with Max Miller
Published 15 Feb 2022Support the Channel with Patreon ► https://www.patreon.com/tastinghistory
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Send mail to:
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PO Box 766
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A Drizzle of Honey by David M. Gitlitz and Linda Kay Davidson: https://amzn.to/3gyf0CY
The Spanish Inquisition by Henry Kamen: https://amzn.to/3B9EbVXRECIPE
1 cup (160g) dried fava beans
1 cup (180g) dried chickpeas
2 1/2 lbs or 1kg beef
¼ cup (60ml) Olive oil
1 tablespoon salt
1 large onion diced
1 quart (1L) beef broth or water
2 teaspoon ground coriander
1 1/2 tsp ground cumin
2 teaspoon ground caraway
2 teaspoon fresh ground pepper
2 Eggplant, peeled and chopped
A large handful of chard leaves1. Coat the eggplant in salt, cover, and set aside for several hours.
2. Boil the fava beans and chickpeas in a large pot for 2 minutes, then drain and set aside. In the same pot, heat half of the olive oil over medium heat then, add the onions and half of the salt and cook until lightly brown, about 8 minutes. Remove the onions and add the beef to the empty pot with the rest of the oil and salt. Cook until lightly brown, about 5 minutes. Add the onions back in as well as the beef broth/water. Bring to a simmer and cover, letting the stew simmer for 1 hour.
3. Drain and rinse the eggplant, then add it into the pot along with the fava bean, chickpeas, and spices. Cover and let cook for another 2 hours.
4. Chop the chard, then pound it flat with a rolling pin, and add it into the pot. Set the pot into the oven at 200°F and cook overnight (or at least 6 hours). Alternately, you can transfer the adafina to a slow cooker overnight. Serve alone or over rice.**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @ worldagainstjose
#tastinghistory #jewishcooking #spanishinquisition
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June 10, 2022
Ancient Greek Olives – Gifts from A Goddess
Tasting History with Max Miller
Published 1 Jun 2021Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Dried Rue: https://amzn.to/3yErUqH
Terracotta Bowls with Spoons: https://amzn.to/3wLkEIbLINKS TO SOURCES**
De Agricultura by Cato the Elder: https://amzn.to/3bP20H6
De Re Rustica by Columella: https://amzn.to/3fkN99z
“Defense in the Matter of the Olive Stump” by Lysias
Varro the Agronomist: https://amzn.to/3fkhG7l
Aristotle’s Politics: https://amzn.to/3vkHMNj**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
PHOTO CREDITS
Trapitum: Carole Raddato from FRANKFURT, Germany, CC BY-SA 2.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Akhenaten, Nefertiti and their children: By Neoclassicism Enthusiast – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
Amphora with Palm Trees: By Sharon Mollerus – Amphora with Palm Trees, Mycenaean, 15th century BC., CC BY 2.0, https://commons.wikimedia.org/w/index…
Procession fresco from Knossos: By ArchaiOptix – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
The Olive tree of Vouves: By Eric Nagle – https://www.reddit.com/r/europe/comme…, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
Reconstruction of the palace at Knossos: By Mmoyaq – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
The soldiers of Xerxes I: By A.Davey – This file has been extracted from another file: Xerxes detail ethnicities.jpg, CC BY 2.0, https://commons.wikimedia.org/w/index…
Lysias: By Coyau / Wikimedia Commons, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
Bouleuterion: By Zigomar – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…#tastinghistory #olives #ancientgreece
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May 27, 2022
How To Feed A Roman Emperor: Vitellius & the Year of 4 Emperors
Tasting History with Max Miller
Published 20 Apr 2021Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Garum: https://amzn.to/3dMXnO0
Dried Marrowfat Peas: https://amzn.to/2RhIqfa
Lovage: https://amzn.to/3saQyea
Dried Ginger Root: https://amzn.to/3uFCHymLINKS TO SOURCES**
Apicius, De Re Coquinaria (translated by Elisabeth Rosenbaum and Barbara Flower): https://amzn.to/3wLqA4A
The Twelve Caesars by Suetonius: https://amzn.to/3uDUt4W
69 AD The Year of Four Emperors by Gwyn Morgan: https://amzn.to/2RfsY39**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
PHOTO CREDITS
De Re Coquinaria: By Bonho1962 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
Tiberius: By Carole Raddato from FRANKFURT, Germany – Tiberius, Romisch-Germanisches Museum, CologneUploaded by Marcus Cyron, CC BY-SA 2.0, https://commons.wikimedia.org/w/index…
Caligula: By Tomk2ski – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
Vomitorium: By Przemek P – https://szarada.net/okreslenie-z-krzy…, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
Amphitheatre Spectacle: Dennis Jarvis, CC BY-SA 2.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Vespasian: By Sailko – Own work, CC BY 3.0, https://commons.wikimedia.org/w/index…
Close up of the coin hoard: By Portable Antiquities Scheme from London, England – Close up of the coin hoard, CC BY-SA 2.0, https://commons.wikimedia.org/w/index…#tastinghistory #ancientrome #totalwar
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May 19, 2022
Feeding a Templar Knight
Tasting History with Max Miller
Published 25 Jan 2022Support the Channel with Patreon ► https://www.patreon.com/tastinghistory
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Tasting History
PO Box 766
Burbank, CA 91503Recipe
Boar Tenderloin
Equal parts wine and water for boiling
1 thick slice of bread without crust
1 ¼ cups white wine
¼ cup red wine
1 teaspoon ginger
2 teaspoon cinnamon
½ teaspoon nutmeg
Pinch of saffron threads
2 tablespoons brown sugar
Pinch of salt
1 tablespoon red wine vinegar (optional)1. Heat olive oil in a pot then sear the boar on all sides. Remove it from the pot and boil equal parts wine and water, then add the boar back in and boil, covered, for 10-15 minutes or until fully cooked. Then let it rest.
2. To make the sauce, mix the spices and white wine. Separately, soak the bread in water for a few hours, then pour in the red wine. Strain the bread/wine into a saucepan, then press the bread through the strainer. Add the spiced wine mixture and bring to a simmer. Let simmer for 15 minutes, or until half reduced, then add the sugar and salt, and if you with, a tablespoon of red wine vinegar. Simmer until thickened.
3. Slice the boar and pour the sauce over it. Serve with roasted chestnuts.LINKS TO SOURCES**
Le Viandier de Taillevent: https://amzn.to/3FWD7FS
Le Ménagier de Paris: https://amzn.to/3fKgyt0
The Primitive Rule of the Templars by Bernard de Clairvaux: https://amzn.to/3ItxiRY
The Templars by Dan Jones: https://amzn.to/3qOIlin**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
Music: Crusade – Video Classica by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/…
Source: http://incompetech.com/music/royalty-…
Artist: http://incompetech.com/#tastinghistory #knightstemplar
From the comments:
Tasting History with Max Miller
3 days ago
Templar should be pronounced TEM-pler, but sometimes I say tem-PLAR when I read it. Don’t do what I do
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May 6, 2022
Fettuccine Alfredo – You Suck at Cooking (episode 121)
You Suck At Cooking
Published 19 Jan 2021Fettuccine Alfredo, as invented by Alfred Di Lelio in 1908, consists of pasta, butter, and parmesan. While it’s said he made it for his wife who wasn’t eating after giving birth, the truth is more likely that Mr. Alfredo had a cheese and butter addiction. While we may never know the ugly truth, we can continue to enjoy this delicious pasta dish one deadly bite at a time.
http://yousuckatcooking.com
http://instagram.com/yousuckatcooking
https://twitter.com/yousuckatcookinRecipe
.5 parts pasta to
.25 parts butter to
.25 parts parmesanCook the pasta, strengthen your wrists, and then do all the things.
The original recipe called for parmesan aged 24 months, which is a young parmesan. I used one aged 36 months so it would taste slightly wiser. Don’t even both trying to make the original noodles. It’s WAY above your pay grade.
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May 2, 2022
Rome’s Wonder Medicine: Cabbage
Tasting History with Max Miller
Published 11 Jan 2022Support the Channel with Patreon ► https://www.patreon.com/tastinghistory
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Tasting History
PO Box 766
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Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Garum: https://amzn.to/32NZX52LINKS TO SOURCES**
De re coquinaria by Apicius: https://amzn.to/3eZYElG
De Agricultura by Cato the Elder: https://amzn.to/3eZZ4IM
The Natural History by Pliny the Elder: https://amzn.to/3FeOIzL**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @ worldagainstjose
PHOTO
By Bonho1962 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
Psuedo-Galen Anatomy: CC BY 4.0 https://creativecommons.org/licenses/…, via Wikimedia Commons#tastinghistory #ancientrome
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April 17, 2022
Queen Victoria’s Easter Cake
Tasting History with Max Miller
Published 23 Mar 2021Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
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Discord: https://discord.gg/d7nbEpyLINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Self Rising Flour: https://amzn.to/3cKxIoy
Almond Flour: https://amzn.to/3cGN9Ox
Mixed Peel: https://amzn.to/3lp6MP2
Currants: https://amzn.to/3bWEXe4
Castor Sugar: https://amzn.to/3vJMjJR
8 Inch Cake Pan: https://amzn.to/3f3fL7JLINKS TO SOURCES**
Pot Luck: British Home Cookery Book by May Byron: https://amzn.to/3r1qQIp
The Chronicle of Battle Abbey: https://amzn.to/3ePfrco
Cake: A Slice of History by Alysa Levene: https://amzn.to/2Q7JOAs**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
#tastinghistory #easter #simnelcake
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April 14, 2022
Dining First Class on the RMS Titanic
Tasting History with Max Miller
Published 12 Apr 2022Signup for your FREE trial to Wondrium here: http://ow.ly/rSyS30sfmaG
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Tasting History
PO Box 766
Burbank, CA 91503LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Green Chartreuse: https://bit.ly/onlinebottlesmax
Leaf Gelatin: https://amzn.to/3NY6Y5SLINKS TO SOURCES**
Last Dinner on the Titanic by Rick Archbold and Dana McCauley: https://amzn.to/3tqNz5s
Titanic, First Accounts: https://amzn.to/3L2f7UH
The Sinking of the Titanic: 1912 Survivor Accounts by Bruce M. Caplan and Logan Marshall: https://amzn.to/3KSKock
The 10 Best Titanic Survivor Stories: https://amzn.to/3wioSK3RECIPE
Ingredients:
16 sheets Gelatin (or 4 envelopes of powdered gelatin)
3 cups (750ml) Water
1/2 cup (50g) Sugar
1 cup (250ml) Chartreuse
2-4 ripe Peaches or a large can of peaches in syrup
1 cup (250ml) Simple syrup (not necessary if using canned peaches1. Soak the gelatin in cold water for 5 minutes.
2. Bring the water and sugar to a simmer in a large saucepan then remove it from the heat. Squeeze out any excess water in the gelatin, then add it to the water and stir until dissolved. Stir in the Chartreuse.
3. Pour the liquid into a well greased mold, then refrigerate for 1-3 hours, or until the jelly is beginning to thicken.
4. To remove the skin from the peaches, score and X at the bottom of the peaches, then plunge into boiling water for 45 seconds, then immediately into ice cold water for 10 seconds. If the peaches are ripe, the skin should easily slide off. Remove the pit and slice.
5. Heat the simple syrup to simmering, then add the peach slices. Coat and turn off the heat and let them cool in the syrup.
6. Carefully insert the peaches into the jelly in whatever pattern you like. Then return to the refrigerator until fully set. 8 – 24 hours depending on the depth of the mold.
7. Once set, run a knife around the edge of the jelly, then dip the mold into hot (not boiling) water for 5 seconds. Remove it and place a well greased plate over the top of the mold then flip it over. The jelly should fall out with little more than a tap.
8. Top with Italian meringue or whipped cream, and serve.**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
#tastinghistory #titanic #firstclass
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April 7, 2022
The Titanic‘s Crew Member Experience
Tasting History with Max Miller
Published 5 Apr 2022Use code TASTINGHISTORY16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at https://bit.ly/32fHZYT
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Brown Stock: https://amzn.to/3K4Prq8
Tarragon Vinegar: https://amzn.to/3iV2HBNLINKS TO SOURCES**
Guide to the Crew of Titanic by Günter Bäbler: https://amzn.to/3IUiYS8
Last Dinner on the Titanic: https://amzn.to/3u8M6RH
The Last Night on the Titanic by Veronica Hinke: https://amzn.to/3qUH5tPRECIPE
Sirloin Steak
1lb small golden potatoes
2 tablespoons clarified butter
Brown Stock: https://amzn.to/3K4Prq8
(100ml) White wine
(100ml) Tarragon Vinegar: https://amzn.to/3iV2HBN
2 tablespoons chopped Shallots
1 cup (15g) tarragon leaves, roughly chopped
2 teaspoons (2.5g) Whole Peppercorns, roughly pounded
Pinch of Salt
3 large Egg yolks
2 ¼ sticks (250g) Butter
3/4 tablespoon finely chopped tarragon
Pinch of CayenneSlowly reduce the brown stock until it coats the back of a spoon.
Wash then carve the potatoes into small olive shapes. Melt the clarified butter with a little salt and pepper then, over a very low heat, add the potatoes and cook until golden brown.
Prepare the Béarnaise sauce using Escoffier’s recipe below. I have cut the ingredients in half and still had more than 2 cups of sauce.
Escoffier’s Béarnaise:
Sauce Béarnaise
“Place 2 dl each of white wine and tarragon vinegar in a small pan with 4 tbs chopped shallots, 20g chopped tarragon leaves, 10g chopped chervil, 5g crushed peppercorns and a pinch of salt. Reduce by two thirds and allow to cool.
“Add 6 egg yolks to the reduction and prepare the sauce over a gentle heat by whisking in 500g of ordinary or melted butter. The cohesion and emulsification of the sauce is effected by the progressive cooking of the egg yolks which depends to a great extent on its preparation over a slow heat.
“When the butter has been completely incorporated, pass the sauce through a fine strainer; correct the seasoning, add a little Cayenne and finish by mixing in 1 tbs chopped tarragon and ½ tbs chopped chervil.”**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @ worldagainstjose
#tastinghistory #titanic
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March 23, 2022
What did Genghis Khan eat?
Tasting History with Max Miller
Published 30 Nov 2021Support the Channel with Patreon ► https://www.patreon.com/tastinghistory
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Asafoetida: https://amzn.to/3DKCH4P
Long Pepper: https://amzn.to/2ZgFRhYLINKS TO SOURCES**
Soup for the Qan: https://amzn.to/3oXOpDk
Description of the World by Marco Polo: https://amzn.to/3xf5093
Genghis Khan and the Making of the Modern World: https://amzn.to/32fDmxm**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @ worldagainstjose
PHOTO CREDITS
Stones pressing curd: Taylor Weidman / The Vanishing Cultures Project#tastinghistory #genghiskhan
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March 17, 2022
Irish Stew From 1900 & The Irish Potato Famine
Tasting History with Max Miller
Published 16 Mar 2021Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
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Le Creuset Cast Iron Round Casserole: https://amzn.to/2N5rTJKLINKS TO SOURCES**
Tamales Video: https://www.youtube.com/watch?v=s2JyN…
Quesadilla Video: https://www.youtube.com/watch?v=NPxjQ…
The History of the Great Irish Famine of 1847 by John O’Rourke: https://amzn.to/3qCM8fD
Great Irish Potato Famine: https://amzn.to/3kZg58j**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
PHOTO CREDITS
Saint Patrick Catholic Church: By Nheyob – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
Kindred Spirits: By Gavin Sheridan – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…MUSIC CREDITS
“Fiddles McGinty” by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/…
Source: http://incompetech.com/music/royalty-…
Artist: http://incompetech.com/“Achaidh Cheide – Celtic” by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/…
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