Unwrapping Aztec Tamales | The Tamale Wars
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
Canon EF 50mm Lens:
Tamale Steamer:
Molcajete:
Stainless Steel Colander:
Calcium Hydroxide:
Tequesquite:
POKEMON: pokemoncenter.com
LINKS TO SOURCES**
Que vivan los tamales! by Jeffrey M. Pilcher:
Taco USA by Gustavo Arellano:
Aztec History:
A Short History of America’s ‘Tamale Wars’:
General History of the Things of New Spain by Fray Bernardino de Sahagun -
A Brief History of Tamales with Claudia Alarcon:
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Tasting History
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Subtitles: Jose Mendoza
TAMALES
INGREDIENTS
- 4 Cups (600g) dried field corn
- 2 teaspoons (7g) Calcium Hydroxide
- 8-10 Cups (2L water) Water
- A few pieces of Tequesquite dissolved in boiling water
- Corn Husks
- Any cooked filling (Turkey, Papaya, Pumpkin, etc)
METHOD
1. Wash the corn and then add to a pot of boiling water with the calcium hydroxide. Boil for 30 - 45 minutes or until the skins easy come away from the corn. Remove from the heat and allow to sit in the water 8-12 hours. Rinse and soak your corn husks in water during this time.
2. Strain the corn into a colander and rinse any residual calcium hydroxide off. Then, add the corn to a bowl of clean water and rub the skins off the corn. Repeat this process several times until the majority of the skins are off. Then grind the corn into masa.
4. Add the tequesquite water to the masa until it forms a paste. Then spread a thin layer onto a corn husk. Add any filling. Then wrap the filling with the masa by folding the corn husk over it. Then fold down the end of the husk and tie closed.
5. Add an inch of water to the bottom of the steamer and set two coins at the bottom (the sound of these will let you know if you need to add water during the steaming). Then set the steamer basket in and lay a bed of corn husks on the bottom. Add the tamales and cover with another layer of husks. Then place the lid on the pot and set the water to boiling. Steam for 1 hour. The tamales are done with they easy pull away from the husk.
PHOTO CREDITS
Metate and Mano - By Leoboudv - Own work, CC BY-SA 3.0,
#tastinghistory #tamales #aztec
Cookbooks: not just for recipes any more
MHS reference historian Zoe Ann Stoltz discusses the many layers of information that can be gleaned from old cookbooks.
Special Recipe
Peter cooks up his special recipe...for disaster!
Directed by Matt Tolman
Fabulous French Feasts of the 1700s | The Marquis de Lafayette's Wedding
Check out Stephanie Dray and The Women of Chateau Lafayette at
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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera:
Sigma 24-70mm f/2.8 Lens:
Le Creuset Roasting Pan:
LINKS TO SOURCES**
The Physiology of Taste by Jean Brillat-Savarin:
Savoring the Past by Barbara Ketcham Wheaton:
Culture and Cuisine by Jean-Francois Revel:
The Art of the Table by Suzanne von Drachenfels:
**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 #france #duckrecipe
335 Year Old How To Make An Excellent Pudding Recipe From 1685 - Glen And Friends Cooking
335 Year Old How To Make An Excellent Pudding Recipe From 1685 - Glen And Friends Cooking
The recipe today on the old cookbook show is from the 1658 cookbook written by Robert May called 'The Acompliſht Cook'. This old cookbook is considered to be a pivotal work in the advancement of cooking in the late 1600s, the recipes reflect how the aristocracy was living and eating. This pudding recipe (pudding just means dessert) is pretty plain by the standards of today, but in the 1600s would have been a special treat. Looking at old cookbooks and classic recipes is a great way of tasting history in your own kitchen.
How To Make An Excellent Pudding:
Take crumbs of white bread, as much fine flour, the yolks of four eggs, but one white, and as much good cream as will temper it as thick as you would make pancake batter, then butter the dish, bake it, and scrape sugar on it being baked.
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
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The Talking Cows of Ancient Rome
The first 100 people to go to get unlimited access for 1 week to try it out. You also get 25% off if you want the full membership.
Watch Invicta dream up an ancient Roman hamburger:
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Send mail to:
Tasting History
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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera:
Sigma 24-70mm f/2.8 Lens:
**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
Apicius manuscript: By Bonho1962 - Own work, CC BY-SA 3.0,
A dual breed cow: By Kim Hansen - Own work, CC BY-SA 3.0,
A mosaic depicting a banquet: By Jerzy Strzelecki - Own work, CC BY-SA 3.0,
A 63 BCE coin depicting a Roman casting a ballot: By Classical Numismatic Group, Inc. CC BY-SA 3.0,
Venus and Mars, Fresco from Pompeii: By Sailko - Own work, CC BY-SA 3.0,
Marcus Aurelius sacrificing: MatthiasKabel - Own work, CC BY-SA 3.0,
ACMA Moschophoros: By Marsyas - Own work, CC BY-SA 2.5,
Tellus: original photo by Chris Nas : File:AraPacisReliefTellusMater.JPG., CC BY-SA 4.0 via Wikimedia Commons
1st Century BC marble statue of Cybele: By ChrisO - Own work, CC BY-SA 3.0,
Reddot Burger: By Hongreddotbrewhouse - Own work, CC BY-SA 3.0,
#tastinghistory #hamburger #ancientrome