Cooking a 100 Year Old Wimbledon Dinner | Food History
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- เผยแพร่เมื่อ 9 ก.ค. 2024
- As the Wimbledon tennis tournament begins, I'm delving back into food history to cook a champion's dinner from over a century ago!
Don't forget to comment with ideas for future episodes, and subscribe to become part of history!
00:00 - Tournedos Rossini
00:44 - Madeira Sauce
01:11 - Strawberries & Cream History
02:33 - Pommes Rissolées
03:18 - Foie Gras
03:42 - French Food in England
03:53 - Fillet Steak
04:52 - French Food in England
05:01 - Tasting
#FoodHistory #UnicornStew
Unicorn Stew
Cooking the history books to taste weird and wonderful food from the past. New episodes every fortnight.
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Image Credits:
British Library
Creative Commons - บันเทิง
that looks great holyyyyy. love this series!
Ah thanks so much!
I love this. Just found this channel, auautomatic follow. Thanks will keep watching and check out the other videos you have.
Ah thanks so much for the kind words, and really glad to have you on the journey! Do let me know if you have any suggestions.
Didn't even know there was a such thing as ethical fois gras. I'd actually be willing to try it now.
I still agonised over it, as I think ‘ethical’ is always a matter of personal perspective. But I was glad there are companies that do a non-forced version so I could get a sense of it.
Wow just found this channel. Im surprised this never came up on my channel ive been watching max miller for years
Well glad you found it now and hope you enjoy! Always let me know if you have any ideas you want me to try out.
Do I want to know how much the truffle cost?
Would I be right in thinking that this dish was one big stack of umami? (It looks delicious, although I've always had trouble cutting steak for some reason so I tend not to go for that any more.)
I have to admit that I stopped short of buying fresh truffle after splashing out on the proteins. I used some preserved shavings I got given as a stocking filler last Christmas! And yes, really heavy on the umami, though it was so rich and buttery that it felt truly indulgent!
Foie gras 🤮 I can go for the rest.. Pygge/Porc. That's why!! Thank you, now I know!!
Yes, I had a lot of anxiety around using foie gras. Had to special order something non-forced just to rationalise it, but it was still too rich! Glad I could share that 😊