字幕列表 影片播放 自動翻譯 列印所有字幕 列印翻譯字幕 列印英文字幕 Today, I'm going to show you how to make portable soup. 今天，小編就來教大家如何做便攜湯。 Portable soup was very popular in the 18th Century for many good reasons. 便攜式湯在18世紀非常流行，原因很多。 Thanks for joining us today on 18th Century Cooking with James Townsend and Son. 謝謝你參加我們今天的18世紀烹飪節目，由James Townsend and Son主持。 So let's talk a little bit about what portable soup is. 那麼我們就來談談什麼是便攜湯。 It's a very concentrated form of essence of meat, sort of like a solidified broth, and in the time period 這是一種非常濃縮的肉的精華，有點像凝固的肉湯，而在這個時期 they used it like we would use soup bouillon today. 他們用它就像我們今天用湯汁一樣。 It goes by many different names; in period texts you'll see it as portable soup, portable broth, 它有很多不同的名字，在時期的文字中，你會看到它的名字是便攜湯、便攜肉湯。 pocket soup, veal glue - I like this one - portmanteau potage and the list goes on and on. 袖珍湯、小牛肉膠--我喜歡這個--豪門大鍋飯，還有很多很多。 Portable soup was extremely convenient. It doesn't take up very much space, it's very light, 便攜式湯非常方便。它不佔很大的空間，很輕。 it's a very condensed food source, and it's very flavorful in that very condensed form. 它是一個非常濃縮的食物來源， 它是非常美味的 在這種非常濃縮的形式。 It was used by the military, by travellers... 它被軍隊和旅行者使用... ... [It was] even used as an invalid food source at times, especially aboard ships, so it was used in many different situations 它有時甚至被用作無效的食物來源，特別是在船上，所以它被用於許多不同的情況。 but it was very difficult to make, especially in a home setting. 但很難做，尤其是在家庭環境中。 It took a long period of time to make. 花了很長時間才做成。 You have to watch it all the time because if you turn your back on it 你要一直看著它，因為如果你背對著它的話 and it got too hot it would ruin all your work, so it was very laborious. 而且太熱了會毀了你所有的工作，所以很費勁。 It was even industrialized in the 18th century. 在18世紀甚至實現了工業化。 Even if you're not a historical reenactor yet, this portable soup makes an excellent homemade 即使你還不是歷史重演者，這款便攜湯也是一款極好的家常菜。 flavor booster that's all natural. You can use it in sauces, soups, gravies, so it's great for that. 味道的助推器，是全天然的。你可以用它在醬汁，湯，肉汁，所以它是偉大的。 Now, if you watched our recent bone broth video, this recipe starts off exactly the same way. 如果你看了我們最近的骨頭湯視頻，這道菜的開頭也是一樣的。 You can do this over a [slow] open fire, you can do it on your stovetop, or 你可以在[慢]的明火上做，你可以在你的爐灶上做，或者是在你自己的廚房裡做。 since you're probably doing this at home, and you want to make this easy; I really suggest using a slow cooker. 因為你可能在家裡做這個，和你想使這個容易 ；我真的建議使用慢燉鍋。 I'm using a medium-size slow cooker. It'll hold about 5 pounds of meat. 我用的是一箇中等大小的慢燉鍋。它可以裝5磅的肉。 If you want to make a larger batch, I suggest using a kitchen roaster. 如果你想做更大的批量，我建議使用廚房烤爐。 The meat I'm using is beef shank, similar to what we used in our bone broth video. 我用的肉是牛腿肉，和我們骨湯視頻裡用的差不多。 Beef shank is a hard-working muscle, so it's a tough cut of meat. 牛腿肉是一種勤勞的肌肉，所以它是一種堅韌的肉。 It has a lot of collagen in it which makes it especially good for this recipe. 它含有大量的膠原蛋白，特別適合這道菜。 Another good cut of beef would be the neck bone. Other cuts will work, but just not as well. 另一種好的牛肉切法是頸骨。其他切面也可以，但就是沒有那麼好。 Now this can be done with poultry; you can boil that in water and that will be the basis of this portable soup. 現在這可以用家禽來做，你可以把它放在水裡煮，這將是這個便攜式湯的基礎。 So you can go ahead and place your meat in your slow cooker and cover it with water. 所以你可以先把肉放在慢燉鍋裡，然後蓋上水。 Most of the recipes we found suggested adding nothing else: 我們找到的大多數食譜都建議不添加其他東西。 [because] seasoning can come later when it's actually used as the portable soup. 因為調料可以晚點再來，當它真正作為便攜式湯料使用的時候。 Some of the recipes suggest using only the meat, other ones include the bones. 有些食譜建議只用肉，其他的則包括骨頭。 and that's what we're doing in the recipe today. 這就是我們今天要做的菜單。 Turn your slow cooker on low and go about your business for the next eight to ten hours. 把你的慢燉鍋調到低檔，然後在接下來的八到十個小時裡忙活。 Once the time has gone by, remove the meat. You can now pick it clean of the bones and any remaining gristle and fat. 時間一過，將肉取出。現在你可以把它的骨頭和剩餘的肉渣和脂肪挑乾淨。 This is really good tasting beef... At this point turn off your slow cooker and let it cool completely. 這個牛肉的味道真的很好...這時關掉慢燉鍋，讓它完全冷卻。 As it cools the fat on the top will solidify making it very easy to remove. 當它冷卻時，上面的脂肪會凝固，使其非常容易去除。 Once you're done with that, strain your broth and filter it through a piece of cloth to get out all the settled particles of meat. So go ahead and rinse out your slow 一旦你做完這些，過濾你的肉湯，用一塊布過濾，把所有沉澱的肉粒都過濾掉。所以繼續沖洗你的慢速 cooker and return to clarified broth to it and turn it back on low 煮鍋，並將澄清的湯汁放回其中，再轉為小火 Let it go and leave the lid off; let it cook for anywhere from 18 to 24 hours. 讓它去掉蓋子，讓它煮18到24小時不等。 What we're doing at this stage in the process is reducing the broth down to a gelatin. 我們在這個階段要做的是把肉湯還原成明膠。 Gelatin is an interesting thing: don't expect to be able to reduce this down into a hard block. 明膠是個有趣的東西：不要指望能把這個還原成硬塊。 What you end up with is a nice, medium brown gluey substance. 你最終得到的是一種漂亮的、中等棕色的膠狀物質。 If you overcook it, you will burn it, giving it a very, very, unpleasant taste. 如果你把它煮得太熟，就會把它燒焦，讓它有一種非常非常不愉快的味道。 Once your soup reaches this stage turn off your slow cooker and let it cool completely. 當你的湯達到這個階段後，關閉你的慢燉鍋，讓它完全冷卻。 Then you can turn the gel out onto a cloth 然後你可以把凝膠翻出來放在布上。 Now the soup is still very gelatinous, to get it to the point where you can store it, put it in your pocket, [et cetera] it needs to be dried. 現在的湯還是很膠質的，要想讓它達到可以儲存的程度，放在口袋裡，[等等]就需要把它晒乾。 Now, you cannot do this with heat. Any temperature of heat, will just turn this into a liquid again; 現在，你不能用熱來做這個。任何溫度的加熱，都會讓它再次變成液體。 and then you'll just burn it. So it needs to be done without heat, you can do this in a dehydrator, 然後你就會把它燒掉。所以需要在不加熱的情況下進行，你可以用脫水機來做。 but you need to make sure the dehydrator doesn't heat anything up. 但你需要確保脫水機不會加熱任何東西。 The period recipe actually suggests turning it out on to a 時期的食譜其實建議把它翻出來，在一個 woollen flannel cloth, just like we've done here and flipping it over two or three times a day for 羊毛絨布，就像我們在這裡做的那樣，每天翻轉兩三次，以便 10 days or two weeks or so. If you want to speed this process up at home, put this on a cooling rack and 10天或兩週左右。如果你想在家裡加快這個過程，可以把這個放在冷卻架上，然後。 put it in front of a fan, and it'll dry out in a couple of days. 放在風扇前，過幾天就會幹了。 The end results will be a very stiff paste. 最終的結果將是一個非常僵硬的糊狀物。 It's almost like leather. You're going to cut this up into chunks and then 它幾乎像皮革。你要把這個切成塊，然後... wrap it up in paper or something similar to store it away. It'll continue to harden as it ages 用紙或類似的東西把它包起來存放起來。隨著時間的推移，它會繼續變硬的 But it's completely usable in this leathery, hard form. 但它的這種皮實、堅硬的形態完全可以使用。 In our last episode we made a spring soup, we use the portable soup as the base for that, 上一集我們做了一個春日湯，我們以便攜湯為基礎。 so make sure to go back and check out that video. 所以一定要回去看看那個視頻。 Thanks so much for watching; if you're new to our channel 謝謝您的收看；如果您是我們頻道的新朋友 I want to welcome you. You can subscribe by clicking the button right up here, also check out our related videos. 我想歡迎你的到來。您可以點擊這裡的按鈕進行訂閱，也可以查看我們的相關視頻。 Thanks so much for watching! 謝謝你的觀看!