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  • 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!

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。

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Easiest Way to Make Portable Soup

  • 922 24
    Samuel 發佈於 2018 年 10 月 31 日
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