The Titanic's Crew Member Experience скачать в хорошем качестве

The Titanic's Crew Member Experience

Use code TASTINGHISTORY16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at https://bit.ly/32fHZYT Support the Channel with Patreon ►   / tastinghistory   Merch ► https://crowdmade.com/collections/tas... Instagram ►   / tastinghistorywithmaxmiller   Twitter ►   / tastinghistory1   Tiktok ► TastingHistory Reddit ►   / tastinghistory   Discord ►   / discord   Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Brown Stock: https://amzn.to/3K4Prq8 Tarragon Vinegar: https://amzn.to/3iV2HBN LINKS 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/3qUH5tP RECIPE 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 Cayenne Slowly 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