Strange Food Preservation - Meat Pies With Standing Crust - Unpacking The Pantry
How do you store prepared food for days without food storage bags, bowls with locking lids, or even a refrigerator? Check out this very strange food storage technique with pie crust shells on Unpacking The Pantry!
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Pasta with Red Wine and Ground Beef
Pasta, red wine, ground beef; the best ingredients for the perfect diner.
This easy pasta recipe can be prepared within 30 minutes. It’s perfect for those week evenings when you don’t have that much time to cook!
Ingredients
500 g pasta
60 ml olive oil
450 g ground beef
250 ml red wine
1 red pepper
800 ml diced tomatoes
1 bay leaf
1 beef flavoured bouillon cube
1 tsp thyme
3 crushed garlic cloves
1 tbsp honey
salt to taste
parsley
grated Grand Regal Cheese or Parmesan
The full recipe is here:
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Espresso Bar Italia - Trabant 33
Макарони с Червено Вино и Телешка Кайма
Макарони с червено вино и телешка кайма, всичко най-добро за перфектната вечеря.
Тази рецепта се приготвя за 30 минути. Чудесна е за работещи хора през натоварените седмични вечери.
Продукти
500 гр макарони
60 мл зехтин
450 гр телешка кайма
250 мл червено вино
1 червена чушка
800 мл консервирани нарязани домати
1 дафинов лист
1 кубче телешки бульон
1 ч.л. суха мащеркаtsp thyme
3 скилидки чесен нарязан на ситно
1 с.л. мед
сол на вкус
магданоз
настърган пармезан или друг вид сухо сирене
Как да ги приготвим
Сварите макароните до готовност в подсолена вода През това време направете соса.
В тиган сложете зехтина и запържете каймата за около 5 минути.
Деглазирайте с чаша червено веме и разбъркайте. Оставете да поври няколко минути. Добавете ситно нарязаната червена чушка и разбъркайте. Добавете доматите.
Добавете дафиновият лист, бульонът, мащерката,чесънът и медът. Разбъркайте и оставете да поври за около 10 минути. Разбъркайте и добавете сварената паста. Отоново разбъркайте и поръсете с накълцан магданоз и го махнете от котлона.
Поръсете с настърган пармезан или друго ароматно сухо сирене.
Добър Апетит! :)
Is Hamburger Meat Spoiled When It Turns Grey or Brown Before Cooking? : Meat Preparation Tips
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When hamburger meat gets spoiled it will display a few pretty clear signs that you should watch out for. Find out if hamburger meat is spoiled when it turns grey with help from an author and culinary specialist in this free video clip.
Expert: Kari Underly
Contact: rangepartners.com
Bio: Kari Underly's book, The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising (Wiley, 2011), is hailed as the most comprehensive beef cutting education available in print
Filmmaker: Steve Voller
Series Description: How you will go about preparing, cooking and even cutting a piece of meat depends on exactly what type of meal you're trying to make in the first place. Get meat preparation tips with help from an author and culinary specialist in this free video series.
Pumpion Pie from 1670 | The History of Pumpkin Pie
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PUMPION PIE
ORIGINAL 1670 RECIPE (From THE QUEENE-LIKE CLOSET)
To make a Pumpion Pie.
Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in.
MODERN RECIPE
INGREDIENTS
-1 Sugar or Pie Pumpkin
- 2 Sharp Apples (ex. Granny Smith)
- 3 Eggs beaten
- 2 Handfuls of fresh herbs (I used Rosemary, Parsley, and Thyme)
- 6 Tablespoons (85g) Salted Butter
- 1/3 Cup (50g) Raisins
- 1/3 Cup (50g) Currants
- 1/2 Cup (100g) Sugar
- 1/4 Cup (60ml) Sherry or Sack
- Lard or Vegetable Oil for frying (optional)
- 1 Nine-Inch Pie Crust
METHOD
1. Set the oven to 425°F (220°C) and line a pie dish with your pie dough.
2. Peel the pumpkin, then remove the stem and seeds, and quarter it. Slice each piece into thin slices, about 1/4 inch thick. Repeat this process with the apples.
3. Put 2 tablespoons of the butter into a frying pan and set over medium heat. Note that, depending on the amount of pumpkin you fry, you may require more butter; you can also use lard or vegetable oil. Then mix the herbs into the beaten eggs and dip the pumpkin slices into the egg, coating them lightly. Then place them into the frying pan and fry for 10 minutes, or until the pumpkin is quite soft. Depending on the size of your pumpkin, you may need to do this in several batches. The pumpkin should not be more than 3 layers thick in the pan.
4. While the pumpkin fries, line the bottom of your pie crust with the apples. Once the pumpkin is cooked, place it in a bowl with 2 tablespoons of the butter, along with the raisins, currants, sugar, and the sherry or sack. Mix everything together and pour over the apples, smoothing the top. Bake for 20 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake 40-50 minutes longer, or until the top of the pie is bubbling. Remove from the oven and set a on a wire rack. Scatter the 2 remaining tablespoons of butter on the top of the pie and allow to melt in. Cool completely before slicing.
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The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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