I hang meat cleavers in my chicken hutch to get them to lay more eggs. I also put chopping boards under their straw and can usually get six eggs per chicken each day.
@SeriousName Sorry, did you mean "rotten flesh that has been devoured and vomited back up again"? Or "My worst culinary nightmare"? The closest an onion comes to being edible is when it's raw.
@SeriousName For me cooked onions really literally taste like rotten meat and smell to high heavens. I've tried, several times, and each time was worse than the last, if anything. I have nothing against strong taste or spiciness, it's the sweetness combined with what I can only call a smell of rot and decay that makes it so repulsive to me. (Which does depend on the onion, some are worse than others. Apparently Asian cooking uses onions that don't taste like that since those I'm fine with. I'm still experimenting and may update you with more, but the general guess is that sweet onions are specifically what I dislike.) When it's raw, that aspect of the onion taste is far less strong in comparison to the good parts. Probably why I can stand a bit of bear's garlic, it's not really sweet like onions are. However, one thing I should mention is that I do have sensory processing disorder, so it may be that most people don't experience those components of the taste that strongly or don't experience them as a bad thing. Though hating onions isn't that rare a thing.
@SeriousName I'm honestly not entirely sure. I think so, but it was quite a while ago. That combination is just disgusting to me in a way that's hard to describe and I guess that's the closest it really gets. It's probably not literally like that, but it's...I guess the best way I can describe it is that is does taste like it's rotting but in a far worse way than rotting fruits or vegetables usually would smell like. As in, not only does it taste bad, it tastes bad in a way that signifies that it's really dangerous to eat, even if it's not really?
For the tip of closing the door of the oven gently, my mom has a very old gas stove, and if you close the door too hardly, you risk turning off the fire, and then the gas will fill the oven, which is really dangerous.
I too had an old stove many years ago and the door had a metal catch similar to the old original refrigerators. Closing them too hard would damage them and ruin the seal on the door which made the oven or fridge useless.
@@mariaangela5 If you close an oven door really hard at a crucial point in the baking process, you can also jolt some of the air that forms during the rising process out, getting a flatter or even fallen cake,
@@ruthgriffiths7686 this made me remember when my grandmother would be making cheesecake in the oven. We had to tiptoe around her house so it wouldn't fall
@@ruthgriffiths7686 this is especially true with baking soufflé's. Don't open at all until they are done, and even then slowly as the 'wind' of opening or closing the oven can make the soufflé collapse.
I'm well over seventy and remember my Mother and Grandmother using so many of these 'hacks'. As a child it was my job to grate the breadcrusts which had been dried out in the bottom of the AGA overnight. This is such a lovely video, thank you for the memories. 😍😍😍😍
First time I've heard anyone outside of my family at my great grans use the word AGA, its got old memories of my mam burning her arse, my great aunt burning her (now my) coat, and some really damn good tea, I'd pretty much entirely forgotten about it lol
You know, I find children dont like to listen to old peoples story's, but I love listening to my grandfather(68) tell me stories of how it used to be. It's all really fascinating.
Sad isn't it. I used to love being with my Grandparents, was fortunate to have both sets of grandparents well into my early teens. They taught me so much. My Mother' s parents taught me to appreciate gardening and identify plants and weeds and birds and insects. From the age of five I sat beside Grandma as she patiently taught me to knit, sew by hand and crochet....all 2ply wool and crochet thread in the 1950s!!!! My Father's parents were from a different class altogether and I was taught deportment, how to dress a table for guests, what cutlery to use and how to host a cheese and wine party.....any one remember them?....hey ho. Thank you all for the memories
8:59 that whole excerpt from "slovenly and untidy cook," "where the flavour of the onion is a disagreeable surprise," to "thrust the knife into the earth" will be something I recall during moments of sadness to return to a jolly good state
That's because those content farm hacks are not designed to work at all. They're only designed to draw clicks. They're a complete waste of time and materials.
Not gonna lie I audibly gasped when you flipped that cake baked with soil around it, and the bottom was light. That's just a crazy hack, whoa! How weird but I can't believe it worked?!
The reason the outside of a cake gets brown is that the outside of the cake is hotter than the inside of the cake (because the cake is insulated by it's own batter) so the outside cooks faster. The soil and tin insulate the cake, causing it to cook at the same temperature as the rest of the cake. This increases the overall cook time but improves the look of the cake.
It's called _insulation._ Have you really never heard of insulating a cake pan? Look up "cake strips" to see another form of the same thing. Damn, I knew it would work as soon as I saw what it said to do.
Serai3 It's funny, but insulating a cake pan is surprisingly uncommon. Even famous bakers and wedding cake makers don't do it, and I've never known why. Trimming and simple syrup is just way more common from what I've seen.
Bizarre, isn't it? You'd think professional bakers who don't have time to dick around would insulate their pans, if for no reason than to save time! I've been using cake strips for about a year, and I'm SO much happier with the results. No cutting off browned edges or sawing the top of the cake off!
It worked but I don't really see why you'd ever want the cake on the left when you could have a gorgeous golden one. The pale one doesn't look very appetising, and usually you can taste the skin on a cake and it's the best and most flavourful part. So it 'works', technically, but it's something I'd never do on purpose. I guess I can imagine someone wanting a layer cake without skins on the layers, but we used to just bake a cake the final thickness and cut it in half anyway. But then I don't much like icing so I guess people like different things.
When I was a little girl, my grandmother washed clothes on Saturdays using a wringer washing machine. At one end was a huge washtub, in which she would have clean water from the well, filled with Downy fabric softener. The whole house and yard would smell amazing and I would love to run near the clothes line, where the sheets and clothes would blow in the wind and fill the yard with the wonderful smell. To this day, the smell of Downy brings back such wonderful memories. A feeling and sense of safety and innocence.
I think the frying pan tip was because the original pans were cast iron. Before use, they need "seasoning" (basically baking on an oil to create a kind of original non stick layer) and once that was done, they were only ever wiped out to clean them so the "seasoning" wasn't removed. It most a damp cloth could be used and then patted dry. An old, stale piece of bread would be quite effective in removing any food caught on the metal.
My grandparents had a cast iron pan and we washed it but had to season it ever time. Wipe some grease into it before putting away. Now i know just not to wash it. Just rinse out and wipe dry.
Everyone I know today in 2019 who cares about cooking at all, has a cast iron frying pan. Unless you're going camping and need to carry something light, cast iron pans are much better and everyone I know who cares even a bit about cooking has one.
Bread is better at absorbing than even paper, and leaves no fibers. Still I wonder if they would eat the bread? Unless there is lots of burnt bits, it could well taste nice. Some bacon fat and juice, yum. In Finland everyone still uses a cast iron pan, so if you haven't inherited one, you can get one quite cheaply from a charity shop for example. Everyone knows the secret is not to wash with soap - you can rinse it with water, boil water in it to remove stubborn stuff, for really hard stuff, fry a handful of salt - but do NOT add water. If everything else fails, then burn it clean in fire and reseason.
So in Nigeria, we use the sand method over a stove to bake when there's no oven. You get a really large pot, pour In some sand and cover the pot and let it get hot as you would preheat an oven. And put in the cake tin that has batter and bake normally. Just ensure that the heat under the pot is low 😃
That's really neat! Can't say I would ever try that as opposed to using my fancy first world kitchen lol, but it's a very nifty trick. I suppose that's basically how ovens were invented way way back when.
From what I heard cakes back then (and older ones) were really more like sweet "bread", a lot denser and firmer. I think a good comparison today would be banana bread.
modern cakes take loads of sugar and butter which were hard to come by/rationed back then, but what we think of as a cake now also existed back then, for sure - after all, she's baking from a historical recipe in this video. Their ordinary cake, though, would be like you said.
Yeah, that's probably why the 'plain cake' was a more savoury type cake. Today if a recipe book called something a 'plain cake' it would probably be a a white sponge cake.
@@rauchschwalbelp7693 yeah, get away from the corn syrup rich modern US diet for a while and plenty of things will taste sweet while a lot of US deserts will start to seem unpleasantly sweet (and often a bit plain in flavor profile)
it's cultural... It differed back then as well. You shouldn't rely as much on 'what you heard and what you think'. Try to know stuff, speculation is pretty much useless...
We're no strangers to love You know the rules and so do I A full commitment's what I'm thinking of You wouldn't get this from any other guy I just wanna tell you how I'm feeling Gotta make you understand Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you We've known each other for so long Your heart's been aching but you're too shy to say it Inside we both know what's been going on We know the game and we're gonna play it And if you ask me how I'm feeling Don't tell me you're too blind to see Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you Never gonna give, never gonna give (Give you up) (Ooh) Never gonna give, never gonna give (Give you up) We've known each other for so long Your heart's been aching but you're too shy to say it Inside we both know what's been going on We know the game and we're gonna play it I just wanna tell you how I'm feeling Gotta make you understand Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry
@Huemanois 2 We're no strangers to love You know the rules and so do I A full commitment's what I'm thinking of You wouldn't get this from any other guy I just wanna tell you how I'm feeling Gotta make you understand Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you We've known each other for so long Your heart's been aching but you're too shy to say it Inside we both know what's been going on We know the game and we're gonna play it And if you ask me how I'm feeling Don't tell me you're too blind to see Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you Never gonna give, never gonna give (Give you up) (Ooh) Never gonna give, never gonna give (Give you up) We've known each other for so long Your heart's been aching but you're too shy to say it Inside we both know what's been going on We know the game and we're gonna play it I just wanna tell you how I'm feeling Gotta make you understand Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry
@@honeythebunn We're no strangers to love You know the rules and so do I A full commitment's what I'm thinking of You wouldn't get this from any other guy I just wanna tell you how I'm feeling Gotta make you understand Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you We've known each other for so long Your heart's been aching but you're too shy to say it Inside we both know what's been going on We know the game and we're gonna play it And if you ask me how I'm feeling Don't tell me you're too blind to see Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you Never gonna give, never gonna give (Give you up) (Ooh) Never gonna give, never gonna give (Give you up) We've known each other for so long Your heart's been aching but you're too shy to say it Inside we both know what's been going on We know the game and we're gonna play it I just wanna tell you how I'm feeling Gotta make you understand Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry
My grandma was the oldest girl of 9 children. Especially between the depression and the war, nothing went to waste in that house and she learned not only to be creative with what she had, but she also learned to spread relatively thin rations to a lot of mouths.
@@pieceofgarbage4359 pfft what's a bit of bilharzia when you can have up to several square centimetres of your skin sticky and slimy? Just like moisturiser, which uses whole, live snails!
@@ianmoseley9910 Same here. It was funny when I was 10 and took over making those cakes because my mom got too busy and made her tip toe around the kitchen.
I had a boyfriend who still believed being noisy or jumping would destroy a cake in the oven... when he was 40. I had to do several demonstrations to get him to believe that it wasn't how it works.
I liked the sand hack for the cake! I think it will also be nice to reduce browning on the edges to get a fully white cake. We can just place the cake tin in a bigger tin and add sand around the edges. Cooking over sand or inside sand pits is known in the middle east. You can see coffee boiled on pots over sand in many touristic videos of Turkey or Jordan
I know it's an old thread... BUT worthy of a mention... On the old wooden ships, they used a box full of sand to hold the fires for cooking in early galleys, and often kept the wood-ash in the days when ships would be staffed with a "ship's blacksmith"... Not that you need to know for the kitchen, but dry sand and wood-ashes are among THE BEST insulations in the world. I use wood-ash around my own forge, keeping the ceramic forge, itself, and the surrounding ash, contained in a sheet-metal box so visitors and (especially) children who happen on the shop while I work from getting BURNED HORRIBLY... My forge gets hot enough to turn iron into liquid at about a pound per minute (1 lb roughly equivalent to half a kg...)... SO that's alarmingly HOT... Yet, two inches of wood-ash, and the sheet metal box it stays in is barely warm to the touch... ;o)
I love these videos about cooking and baking 100 years ago! As soon as the notification pops up, I clicked it. I really like learning about life back then. Thank you for making these!
You should check out Townsends! They specialise in recipes from the 18th century and some are as far back as the 17th century. They dress in period clothing, use techniques found back then (no modern equipment like electric mixers etc)
I love old books from the early 1900's. My grandmother had one dated 1931 that was a general instruction on how to be a good housewife and keep "The Man" happy. It had some amazing tips in it for just about everything to do with housekeeping/cooking but the rest of it just made me chuckle. We have come so far!
2:25 - I have seen this one before but love that Ann waves at the camera in the reflection in the pot. Perfectly summarizes her fun/delightful personality!
I wonder if the sand trick wasn't because of how notoriously uneven heat was in the ovens at the time? This was really neat. I really enjoyed these old tips, thank you for teaching me something new today. ^_^
Sand doesn't transmit heat, it is an insulation. If your cake lies flat on the heated metal baking tray, it will be in contact with the direct heat of the metal. If it is on an insulation layer, it will only get the heat of the air.
Our oven is not electric, so the heat comes from mainly below, it always always burns the bottom of the things we bake. But now we have tiles on the bottom, and just above a tray of salt (similar to the sand) - - it makes the heat even, and now we can make yums ^w^
Omg! I actually do the bread pan thing! No clue it was an old trick! I ofc don’t use it to actually clean clean it but I always find it a waste to get rid of the fat when I can toast some bread in the pan with it :)
I do this all the time with my left over biscuits as they can become hard pretty quickly. Pop in the microwave a for 10-20 seconds and out come soft biscuits.
Back then, everyone had cast-iron pans, so they would avoid washing or scrubbing them as much as possible. The bread thing was meant to clean up the fat without marring the seasoning of the pan. (Only the rich could have afforded stainless steel, if it was even available back then!)
Your process for “preparing beef drippings” is more commonly called “rendering suet.” Kidney fat renders into a rather hard fat (suet), but if you want a softer fat, use muscle fat (such as you might trim off of meat cuts such as steaks, chops, roasts, or briskets).
@@maddisonpatel7939 It definetely adds another layer of flavour, particularily with layered pastries dough (i.e. phyllo), but I wouldn't risk adding it. I'd worry about getting diabetes just looking at them :P
This is a little off-topic, but: thank you for reminding me to check where my Grandma's cookbooks are now! (-: (My grandmother is 97 and living in a nursing home - and I bet those cookbooks contain a LOT of history!)
It's a very common one, though I personally prefer them without vinegar. I've never had the problem showed in the video though. Not really sure what happened there. The vinegar makes the egg whites set quicker, but often that is not necessary
I even use vinegar to make hard boiled eggs. The vinegar helps the shell just slip off without breaking the egg and its perfect every time. Before I knew this vinegar trick, hard boiled eggs were a nightmare. Tried and trusted.
Mrs Beeton would have only known woodstoves and agas. My Aunt still uses one. As children, in addition to not opening and closing the oven door we were not allowed to run or jump anywhere in the house incase it made the cake fall.
There's a wonderful channel here called "Townsends" that does a lot of videos recreating old recipes the same way that people back in Colonial America would have, with replica tools and equipment and everything.
I was always weary of bread hacks that claimed to "put moisture back into dry stale bread" because I know that stale bread isn't actually dry.. Moisture in the air converts some of the surface carbohydrates into sugars and those sugars become stiff. You lose a lot of the complexity of flavors and the texture gets kinda gross, but it isn't actually dry... I'm not 100% you can reverse stale bread... that's something I'd actually love to learn about, because I like to bake at home and always have leftover bread lol
Tons of recipes call for dry bread, especially German ones tend to either make them into crutons or combine them with eggs and milk into a kind of "knödel" which actually tastes quite nice with some sauce if you put some herbs and such into it. Even making breading is a viable option. You can also freeze it and it's okay afterwards (I'd say it's nto quite as good but, it's okay) and dry it for the aforementioned recipes along with tons of others. I think most cultures in Europe found out some ways to use dried bread.
7:56 For the very little it's worth, regarding the extreme beating time after adding the egg yolks [sorry, this got a bit rambly]: My family is of Danish extraction, and every Christmas until her death, my great-grandmother would make the traditonal _citron fromage_ dessert. My family never thought to write the recipe down before, unfortunately, she'd started to suffer from dementia, and the recipe she dictated from year to year fluctuated wildly. I had terrible trouble trying to follow any version of her recipe and get a product that didn't separate. But... my father, a professional baker, and one of my step-brothers spent several years working on the recipe, figuring out how to "repair" it, and finally managed to come up with a recipe that everyone in the family agreed tasted just right, and not only worked reliably, but, unlike any of my great-grandmother's versions, could also be scaled up or down reliably-we had a big family, all of whom loved the dessert, so she made it in bulk! (And sure, we could've just thrown away my family's traditional recipe and looked up a modern version online, but where's the fun in that?!) One of the things my dad and step-brother learned was that the whipped egg _yolks_ had to be absolutely perfectly blended with the added sugar-if you could taste/feel any 'grittiness' in them, they weren't done... and even with modern electric mixers they still take a _darn_ long time to combine fully!
@@sisuguillam5109 Considering the quantity even the restored recipe makes, you'd be better served by Googling for "citron fromage recipe"-there are even videos on TH-cam that will walk you through making it! =^.^=
That's sweet and sad. I love that everyone listened to her and then refused to give up on her recipe. Sometimes we can be stubborn not to lose something.
If you upload a video on TH-cam with no name on it, who cares? In those old books you quite often had not only name of author, but sometimes even the address. Would you put nonsense hacks in book available to wide audiance with your name and address on it? Of course not. You do not want somebody to come and kill you. You are proud of those tricks and tips, you want people to send you thank you letter. So basically we are back to 'be proud of what you are doing'.
Back then, they didn't lie to people. That is the problem, people see nothing wrong with telling a lie,today. Most people were Christian, back then, and telling a lie is a serious offense in the Bible. That is the reality of it all. Atheists will pick every bad thing out of the Bible, take it all out of context, and lie to people about it's meaning. The world is full of liars, today. Their word actually meant something, back then. A simple hand shake sealed many deals, you didn't sign your life away, you simply shook hands.
@@MissMolly3377 In most civilizations lie a very serious offense, not only in Christian based. Atheists can be very moral people, because being moral is logical. If you are establishd in society as liar, rapist or selfish, nobody will help you and you will die. It is simple. And I do not have to pick anything from Bible and take it out of context, all I have to do is show you history. How moral was the whole church when you could buy indulgences? Even for murder? When pope himself had few bastards? When bishops usually had more money and power than kings? And because all church people were picked by God himself, they were unable to do anything wrong. That is a big no for me. In 15th century the whole church organization was perfect example of immoral. From small priests all the way to pope.
wow! this is actually amazing to see the onion hack - I'm an observant Jew (from Israel), and, as you might know, we have loads of rules in order for our food to be considered Kosher, here are some of those concerning knives and onion: 1. as you might know- we are not allowed to mix milky and meaty foods together, that includes the tools we use to make, cook and eat (including all sorts of rules and exceptions). so in some cases, if an accidental mix happens, the tools are not Kosher anymore and in most cases have to be Koshered before used again, and in some cases the tools are to be thrown away. one of the rules is, that an onion, or any other hot or very sour or very spice/pickled food is cut, it will be either meaty or milky or parve (non of the former- neutral) according to the utensil used to cut it. 2. An onion that was cut and left not covered through the night (along with some other foods and liquids), must no be eaten, but thrown to the garbage (and the reason is danger). today I see many health reasons for this, beside the spiritual reasons which I don't really understand. to me, this is amazing. 3. the part where you put the knife into the ground actually gives me an answer to a question that many Rabbis of nowadays couldn't answer: many jewish women (I guess also men, but hey, women were mostly in the kitchen most of the years...) used to think that a way of koshering will be to stick it into soil for a few days, all the Rabbis, when asked, say it's non-sense, and when asked why people thing that custom existed, they have no answer, but what you read in this video might answer that.
Wow, this was really interesting to read, I didn't know any of that! So much cool stuff in these comments. Thank you for taking the time to type this out
@@madtabby66 I'm trying to stay humble towards older generations, but I assume that you're right. we can see it today, talking a lot about a way of living healthy, we learn a lot from our ancestors, who didn't have the scientific proof, but they just knew what's right, and now, we get also the scientific sides to their knowledge.
@@nitush1000 the idea of not mixing cotton with linen came from the idea that cotton and linen wear and maybe launder differently, therefore some of your clothing article will wear out sooner from laundering, and shrink differently. I finally heard that explanation a few years ago, but till then, made no sense.
@@lizh1988 that was very interesting! thank you! and yet, I try to be observant of these rules that can sometimes make no sense, just because G-od gave them to us and he knows best. nevertheless, we are still obligated to ask and search for reasons and answers along with obeying, in order to deepen our faith and not stay at the same level all our lives. so science is actually a great help in that term sometimes.
1:02 my teacher is a big antique geek. he always wears antique clothes from the early 1800’s and he actually has the item at the top right. he brought it to school because we have this game called “guess what the antique is”. after we guessed what it was he made us do his laundry 😆
I’m sitting in my bed filled with dread thinking about school starting in a pandemic and putting our kids at risk and this video came to and between Ann’s comments “it smells of soil” and the TH-cam observations you all have me literally LOLing. Thank you!
@@HowToCookThat I think the first Mrs Beetons book was published in the mid-to-late 1800s, and it gets updated with each new publication to reflect modern times (my mum's copy was 1970s and talks a lot about the wonder of home freezing). It's such a tome, they reasonably missed updating some of the info, which might explain why some of your "hacks" didn't seem appropriate for the 1930s, Ann (but probably do for a Victorian cook/household). Mrs Beeton is an interesting character herself and I'm pretty sure her book was the first to popularise listing quantities for ingredients, e.g. 3 eggs, rather than "take some eggs". Although I've also heard some British cooks say that Mrs Beeton "ruined" British cooking, as it was so popular that the flaws in her methods (such as over-boiling veg) became as ubiquitous as the positive stuff.
My grandma had one on her back porch until the mid 90's. There are many people who live off grid that use the internet. I live in very rural America. We don't have access to cable tv or internet like most do. We use a fixed wireless service. Luckily we are on the top of a huge hill and we have an antenna that receives signal from a giant tower. Our internet is better than satellite or broadband available to neighbors in our surrounding area.
Since the "heavy cake" tip talks about not letting the cake stand after adding the milk and eggs, you should probably have chosen a recipe with eggs in it.
Yeah, the letting it stand before going in can affect the recipe. I made a tried and tested recipe, but separated it and coloured each bit separately to make rainbow cupcakes. I'd made solid coloured ones before (same ratio of colouring, same brand of colouring) and popped them in quickly and everything rose nicely. But the ones which stood for longer (simply due to time taken to add colour to each bit of the mixture) didn't rise up anywhere near as well.
I mentioned in another comment that they also may have used milk that wasn't homogenized (maybe even raw milk). It separates relatively quickly, and that may have had an effect.
daffers234 The milk certainly wouldn’t have been homogenised. But I’m not sure that makes much difference: you’d typically take the cream off the top and use the milk and cream separately. At least, that’s what we did when we had unhomogenized milk delivered in the 1980s.
I think it was about getting the baking powder wet - the old baking powder would start its action as soon as the wet ingredients were added, and would have lost a lot of its "pop" from sitting out on the counter before baking.
@@lindamarshall3485 Ah, that's a good point - I forgot that baking powder today is "double-acting." With non-homogenized milk and old baking powder, I can see why everything might collapse.
ahhh.. same.. i feel you.. When others inheriting stuff, all i got from my mother side of the family are depressions, fights, etc.. My dad gave me his lucky money, 3 different currency money, that he always brings as his lucky charm, before he passed.. At least my mom is a heartwarming person, in comparison to a fee of the other family member
My mom has always put aluminum foil over things in the oven when they start getting too brown! It works too :) A few of these I have actually been told by my grandmother lol
My grandma keeps a tupperware of beef drippings made this way in her freezer. She uses them to make the crusts for meat pies and pasties (she also will sometimes have a container of venison drippings if she wants to make meat pies with deer meat when my uncles go hunting)
Great hacks! The one with the oven holds true, I mean the hitting not so much but more the opening it too early. It happened that the cake fell in so I am always careful especially in winter!
Putting baking paper over a cake to stop it from browning too much (or save a cake that's technically been in long enough, but isn't yet perfectly set in the middle) - but I never thought it was a "hack", because everybody I know does it all them time..
A few extra ways you can improve your poached eggs: 1) Salt the water. Adding vinegar chemically sets the white faster. Adding salt sets the white by slightly raising the boiling point of the water. You can add either, or both, and it will season the egg a little too. 2) Fresher eggs. The shell of an egg is slightly porous, and so over time moisture from the air wicks through and waters down the white. You may notice with fried eggs that older eggs will spread out more in the pan. If you live in a country that washes the eggs, or if you put the egg in the fridge, this will happen much much faster. 3) More water. More water holds more heat, so when you add the cold egg it will get hot enough to cook the white faster. 4) Warmer egg. This is the same theory as the tip above, but the other way round. If you are using fridge cold eggs, this is particularly important. 5) Deeper pan. A deep pan, rather than a wide shallow pan, will give the egg further to fall through the water before it hits the bottom, and so the white will get pulled around the yolk more due to water resistance.
I absolutely love this ,I even had a dream that I’ve accidentally got a old recipe book and everything made out of it tastes heavenly. Looks like she lived my dream🥰
In my polish home we still do the breadcrumbs hack. We don't want to waste any plain bread and so by doing that we can repurpose every bit of the loaf or buns.
The poached egg one was how I normally cook my eggs anyway. My dad always showed us how to make poached eggs like that and I didn't know you could cook them any other way.
At least 100 years back they didn't have editing magic to trick people into believing a hack works (of course I'm thinking about those content farms). You Ann did a great job bringing us useful hacks that actually work!! The cake backed with soil and paper will be very usefull for me!!
We truly are blessed, like she said. "The good old days" weren't necessarily that good ... I'm glad I don't have to work like a slave to have something good from the kitchen :)
trick for the breadcrumbs: keep the outside crust for recipes where it will be mixed (meatballs) and the inside for breaded steaks or gratin or in general for all recipes where it will be expodsed to a direct heat source
I can't believe how well that sand/kitchen paper hack works!! That's absolutely incredible!! Next time I back a cake my roommates going to think I've lost my marbles.
There's still that anecdote that people share about onions absorbing all the bacteria and infections out of the air, so I wonder whether there was some distrust of uncooked onion back then.
My Nana's cookbook is absolutely SACRED to me, and while I'm very glad to visit my parent's place to quickly copy down a recipe or two I might need (I have a ton of it just memorized by now), I'm absolutely DREADING the day it finally passes to me, for a few reasons. If anything were ever to happen to that collection of recipes, I just wouldn't know what to do!
I remember my grandmother had a 5 lb. bag of "baking sand" from the grocery store that she used to cook sponges. She used aluminium foil to cover the tops as baking parchment wasn't generally available. She used these cakes plain with a dusting of icing sugar for tea, and saved the leftovers for trifle. Her cake didn't use much butter or margarine, so it tended to stale quickly.
Not that weird. The sand-and-paper thing is obviously a cheap way to insulate the pan when you can't afford foil (or it's not available). Most of these are about using what you actually have around you to solve problems. People back then didn't have our 53487 shiny gadgets, so they had to make do, and these tips are really smart.
+Mark Twain Because now we have a shiny gadget for every purpose, and people don't look around and use what they already have. They prefer to spend good money on unnecessary gewgaws.
Honestly I have a modern oven and electric mixer and still somehow spent three days making a cake and cleaning up the kitchen. A lot of that time was making buttercream decorations to be fair, since piping only worked at the perfect consistency before it heated up too much, and when I put it in the fridge it would cool too much and I had to wait for it to soften again… I like the idea of baking but really it is like running a marathon for me. Not a fun hobby.
In some ways, yes. Baking is actually a science requiring quite exact proportions for the chemical reactions to work properly, so when you find one that works well, it will spread. Or will simply be discovered by multiple people in different places because it uses common ingredients/cooking apparatus and is the simplest, most likely thing to stumble on. :)
@@JaneSmith-rx6kx the channel may be funny. But what IF children use those so called *"hacks"* and ended up in danger? Would _that_ be funny? To see the young ones suffer and drop dead? It would have been better if they care more about health and safety than some _comedy_
I use that 'sand' tip when I'm baking bread! To keep the loaf from burning on the bottom, I add a layer of polenta between the loaf tin and the baking sheet. Works a treat!
Years ago dirt was used to soak up oils and smells to save water. The piece of bread to soak up oils in the pan most times was a treat for hubby. I used to live down the road from a lady whos mum used to rinse her dishes in watermelon water before doing the dishes to save on water..
My mom used to tell me the oven door one, too. That the cake would fall if you opened the door too much and let the cold air in. But I've never had any trouble with it. I think you're right about older ovens, now that I've watched a lot of 18th century cooking on Townsends. It was really variable when all they had was fire to cook with, even all the way through the Victorian era.
I always save my bread crusts and dry and grate them for bread crumbs. I give jars of seasoned bread crumbs for little gifts. I've always put vinegar in my poached egg water -- my grandmother taught me that; she was born in 1881. Thank you for the very interesting videos.
I can remember my mum passing on some of these hacks to me. I still put vinegar in the water when poaching eggs. As for slamming the oven door, or opening it too soon in the cooking time, I can tell you, it's happened to me, some years ago though! The cake falls in the centre and the edges rise, the inside is stodgy and not very nice. Thank you for bringing back memories of my mother teaching me how to cook!
Tip: Place tomato cans in your garden to remind your plants you’re losing your patience.
MayaFox Studios Yay you made me laugh out loud sitting by myself!
I love that one!!!
I hang meat cleavers in my chicken hutch to get them to lay more eggs. I also put chopping boards under their straw and can usually get six eggs per chicken each day.
does tomato ketchup work?
I cackled 😂
I just love how " angry " the book got because of the onion smell in the knife
Well, it's right. Onions are nasty and while some people theorize that they're edible I've never seen compelling evidence of that.
@SeriousName Sorry, did you mean "rotten flesh that has been devoured and vomited back up again"?
Or "My worst culinary nightmare"?
The closest an onion comes to being edible is when it's raw.
@SeriousName For me cooked onions really literally taste like rotten meat and smell to high heavens. I've tried, several times, and each time was worse than the last, if anything.
I have nothing against strong taste or spiciness, it's the sweetness combined with what I can only call a smell of rot and decay that makes it so repulsive to me.
(Which does depend on the onion, some are worse than others. Apparently Asian cooking uses onions that don't taste like that since those I'm fine with. I'm still experimenting and may update you with more, but the general guess is that sweet onions are specifically what I dislike.)
When it's raw, that aspect of the onion taste is far less strong in comparison to the good parts.
Probably why I can stand a bit of bear's garlic, it's not really sweet like onions are.
However, one thing I should mention is that I do have sensory processing disorder, so it may be that most people don't experience those components of the taste that strongly or don't experience them as a bad thing.
Though hating onions isn't that rare a thing.
@SeriousName I'm honestly not entirely sure. I think so, but it was quite a while ago.
That combination is just disgusting to me in a way that's hard to describe and I guess that's the closest it really gets. It's probably not literally like that, but it's...I guess the best way I can describe it is that is does taste like it's rotting but in a far worse way than rotting fruits or vegetables usually would smell like.
As in, not only does it taste bad, it tastes bad in a way that signifies that it's really dangerous to eat, even if it's not really?
I must agree with Luna, I really dislike cooked onions, I find that fresh vegetables taste so much better than cooked, or god forbid, boiled veggies.
For the tip of closing the door of the oven gently, my mom has a very old gas stove, and if you close the door too hardly, you risk turning off the fire, and then the gas will fill the oven, which is really dangerous.
I too had an old stove many years ago and the door had a metal catch similar to the old original refrigerators. Closing them too hard would damage them and ruin the seal on the door which made the oven or fridge useless.
@@mariaangela5 If you close an oven door really hard at a crucial point in the baking process, you can also jolt some of the air that forms during the rising process out, getting a flatter or even fallen cake,
@@ruthgriffiths7686 this made me remember when my grandmother would be making cheesecake in the oven. We had to tiptoe around her house so it wouldn't fall
@@ruthgriffiths7686 this is especially true with baking soufflé's. Don't open at all until they are done, and even then slowly as the 'wind' of opening or closing the oven can make the soufflé collapse.
*me having a 100 year old gas stove in my house*
I'm well over seventy and remember my Mother and Grandmother using so many of these 'hacks'. As a child it was my job to grate the breadcrusts which had been dried out in the bottom of the AGA overnight. This is such a lovely video, thank you for the memories. 😍😍😍😍
First time I've heard anyone outside of my family at my great grans use the word AGA, its got old memories of my mam burning her arse, my great aunt burning her (now my) coat, and some really damn good tea, I'd pretty much entirely forgotten about it lol
Thanks for showing up! This comment really made my day :)
You know, I find children dont like to listen to old peoples story's, but I love listening to my grandfather(68) tell me stories of how it used to be. It's all really fascinating.
Sad isn't it. I used to love being with my Grandparents, was fortunate to have both sets of grandparents well into my early teens. They taught me so much. My Mother' s parents taught me to appreciate gardening and identify plants and weeds and birds and insects. From the age of five I sat beside Grandma as she patiently taught me to knit, sew by hand and crochet....all 2ply wool and crochet thread in the 1950s!!!!
My Father's parents were from a different class altogether and I was taught deportment, how to dress a table for guests, what cutlery to use and how to host a cheese and wine party.....any one remember them?....hey ho. Thank you all for the memories
@@ElsieJoy39 oh my gosh! That's so cool, I'm actually sitting with my grandfather now! I'm 14 still so plenty of time for more memories :)
8:59 that whole excerpt from "slovenly and untidy cook," "where the flavour of the onion is a disagreeable surprise," to "thrust the knife into the earth" will be something I recall during moments of sadness to return to a jolly good state
Amazed how 100 year old hacks are more reliable than 'some quick dodgy view-farming' ones.
That's because those content farm hacks are not designed to work at all. They're only designed to draw clicks. They're a complete waste of time and materials.
@@Serai3 and are dangerous because innocent people especially kids are more likely to try those "hacks" and may injured themselves and others.
+colpugno7 Yeah. Most of those stupid "hacks" wouldn't dangerous, though, just very, very wasteful.
Most life hack channels are full of rubbish.
It's also in one of the first ever cook books. Not really a hack, just general cooking knowledge...
Not gonna lie I audibly gasped when you flipped that cake baked with soil around it, and the bottom was light. That's just a crazy hack, whoa! How weird but I can't believe it worked?!
The reason the outside of a cake gets brown is that the outside of the cake is hotter than the inside of the cake (because the cake is insulated by it's own batter) so the outside cooks faster. The soil and tin insulate the cake, causing it to cook at the same temperature as the rest of the cake. This increases the overall cook time but improves the look of the cake.
It's called _insulation._ Have you really never heard of insulating a cake pan? Look up "cake strips" to see another form of the same thing. Damn, I knew it would work as soon as I saw what it said to do.
Serai3 It's funny, but insulating a cake pan is surprisingly uncommon. Even famous bakers and wedding cake makers don't do it, and I've never known why. Trimming and simple syrup is just way more common from what I've seen.
Bizarre, isn't it? You'd think professional bakers who don't have time to dick around would insulate their pans, if for no reason than to save time! I've been using cake strips for about a year, and I'm SO much happier with the results. No cutting off browned edges or sawing the top of the cake off!
It worked but I don't really see why you'd ever want the cake on the left when you could have a gorgeous golden one. The pale one doesn't look very appetising, and usually you can taste the skin on a cake and it's the best and most flavourful part. So it 'works', technically, but it's something I'd never do on purpose. I guess I can imagine someone wanting a layer cake without skins on the layers, but we used to just bake a cake the final thickness and cut it in half anyway. But then I don't much like icing so I guess people like different things.
Language is so amazing "It smells of soil" is so much nicer than the "It smells like dirt" that I would've said
Haha it’s true! Ann is very well spoken - she’s like the Nigella of Australia (minus the coke obvs 😂❤️) LOVE ANN 😘
I know right?
Excellent English😄
Ya🤣
For me soil is normal not dirt and it sound weird... soil is ground dirt and dirt is more like dirty
Are you American?
Just picturing how my neighbors will react seeing me outside stabbing away at my garden.
"What are they doing?"
"Perhaps it's a ritual"
"wut"
"What's the garden done to them?"
- concerned neighbour.
When I was a little girl, my grandmother washed clothes on Saturdays using a wringer washing machine. At one end was a huge washtub, in which she would have clean water from the well, filled with Downy fabric softener. The whole house and yard would smell amazing and I would love to run near the clothes line, where the sheets and clothes would blow in the wind and fill the yard with the wonderful smell. To this day, the smell of Downy brings back such wonderful memories. A feeling and sense of safety and innocence.
I love when smells bring back good childhood memories. It's almost an intense feeling.
So Downy was around even since your grandma. Wowww the company legacy
That memory sounds so lovely ;3;
sounds like downy advertisement
@@parkanae1993 Why you gotta ruin a good childhood memory?
I think the frying pan tip was because the original pans were cast iron. Before use, they need "seasoning" (basically baking on an oil to create a kind of original non stick layer) and once that was done, they were only ever wiped out to clean them so the "seasoning" wasn't removed. It most a damp cloth could be used and then patted dry. An old, stale piece of bread would be quite effective in removing any food caught on the metal.
Coal and Ash also can be used to turn fatty residue into "soap" therewith safe a household some expense.
My grandparents had a cast iron pan and we washed it but had to season it ever time. Wipe some grease into it before putting away. Now i know just not to wash it. Just rinse out and wipe dry.
Everyone I know today in 2019 who cares about cooking at all, has a cast iron frying pan. Unless you're going camping and need to carry something light, cast iron pans are much better and everyone I know who cares even a bit about cooking has one.
@@junbh2
Na, some people are poor like my fellow collage students but we dream too
Bread is better at absorbing than even paper, and leaves no fibers. Still I wonder if they would eat the bread? Unless there is lots of burnt bits, it could well taste nice. Some bacon fat and juice, yum.
In Finland everyone still uses a cast iron pan, so if you haven't inherited one, you can get one quite cheaply from a charity shop for example. Everyone knows the secret is not to wash with soap - you can rinse it with water, boil water in it to remove stubborn stuff, for really hard stuff, fry a handful of salt - but do NOT add water. If everything else fails, then burn it clean in fire and reseason.
So in Nigeria, we use the sand method over a stove to bake when there's no oven.
You get a really large pot, pour In some sand and cover the pot and let it get hot as you would preheat an oven. And put in the cake tin that has batter and bake normally. Just ensure that the heat under the pot is low 😃
That's really neat! Can't say I would ever try that as opposed to using my fancy first world kitchen lol, but it's a very nifty trick. I suppose that's basically how ovens were invented way way back when.
Lol yeah I suppose so too
I´ve seen that used while camping..
LMAO 69 LIKES N I C E
My oven's broken but I guess I can still make a cake this way! Thanks!!
From what I heard cakes back then (and older ones) were really more like sweet "bread", a lot denser and firmer. I think a good comparison today would be banana bread.
modern cakes take loads of sugar and butter which were hard to come by/rationed back then, but what we think of as a cake now also existed back then, for sure - after all, she's baking from a historical recipe in this video. Their ordinary cake, though, would be like you said.
Yeah, that's probably why the 'plain cake' was a more savoury type cake. Today if a recipe book called something a 'plain cake' it would probably be a a white sponge cake.
These recipes seem just fine to me. In Germany we don't use that much sugar in cakes as in the USA.
@@rauchschwalbelp7693 yeah, get away from the corn syrup rich modern US diet for a while and plenty of things will taste sweet while a lot of US deserts will start to seem unpleasantly sweet (and often a bit plain in flavor profile)
it's cultural... It differed back then as well. You shouldn't rely as much on 'what you heard and what you think'. Try to know stuff, speculation is pretty much useless...
When these 100 year old tips are more useful than 5 minute crafts
We're no strangers to love
You know the rules and so do I
A full commitment's what I'm thinking of
You wouldn't get this from any other guy
I just wanna tell you how I'm feeling
Gotta make you understand
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
We've known each other for so long
Your heart's been aching but you're too shy to say it
Inside we both know what's been going on
We know the game and we're gonna play it
And if you ask me how I'm feeling
Don't tell me you're too blind to see
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
Never gonna give, never gonna give
(Give you up)
(Ooh) Never gonna give, never gonna give
(Give you up)
We've known each other for so long
Your heart's been aching but you're too shy to say it
Inside we both know what's been going on
We know the game and we're gonna play it
I just wanna tell you how I'm feeling
Gotta make you understand
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
@Huemanois 2 We're no strangers to love
You know the rules and so do I
A full commitment's what I'm thinking of
You wouldn't get this from any other guy
I just wanna tell you how I'm feeling
Gotta make you understand
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
We've known each other for so long
Your heart's been aching but you're too shy to say it
Inside we both know what's been going on
We know the game and we're gonna play it
And if you ask me how I'm feeling
Don't tell me you're too blind to see
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
Never gonna give, never gonna give
(Give you up)
(Ooh) Never gonna give, never gonna give
(Give you up)
We've known each other for so long
Your heart's been aching but you're too shy to say it
Inside we both know what's been going on
We know the game and we're gonna play it
I just wanna tell you how I'm feeling
Gotta make you understand
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
@@thebaseelanthebasavagam220 oh god not again
@@honeythebunn We're no strangers to love
You know the rules and so do I
A full commitment's what I'm thinking of
You wouldn't get this from any other guy
I just wanna tell you how I'm feeling
Gotta make you understand
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
We've known each other for so long
Your heart's been aching but you're too shy to say it
Inside we both know what's been going on
We know the game and we're gonna play it
And if you ask me how I'm feeling
Don't tell me you're too blind to see
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
Never gonna give, never gonna give
(Give you up)
(Ooh) Never gonna give, never gonna give
(Give you up)
We've known each other for so long
Your heart's been aching but you're too shy to say it
Inside we both know what's been going on
We know the game and we're gonna play it
I just wanna tell you how I'm feeling
Gotta make you understand
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
@@thebaseelanthebasavagam220 oh lord-
The madlad-
My grandma was the oldest girl of 9 children. Especially between the depression and the war, nothing went to waste in that house and she learned not only to be creative with what she had, but she also learned to spread relatively thin rations to a lot of mouths.
Regardless of financial status I never want to be wasteful.
Imagine if 5-Minute Crafts and all those channels had tips like THESE instead of us "out of moisturizer? Put a snail on your arm!"
Banjo Peppers snail mucus has good stuff In it and they us it in moisturisers
@@pieceofgarbage4359 Snails are also carriers of salmonella and other nasty diseases.
@@pieceofgarbage4359 pfft what's a bit of bilharzia when you can have up to several square centimetres of your skin sticky and slimy? Just like moisturiser, which uses whole, live snails!
@@pieceofgarbage4359 yeah but that's already processed, making it clean n stuff...
@@Lemonz1989 samonella comes from eating RAW food not a snail!🤭🙄
Remember when "hacks" were just called "tips" lol
In my experience...
tips = how to make it work.
hack = how to make it work better.
@@830927mjki Nowadays hacks = what you call things to get more clicks. Thanks to content farmers.
@@Ectava Good Point.
Sometimes it even means "This probably wont work and might kill you"
Bleached strawberry anyone?
LOL, I despise the word "hacks".
+john kirkham
In my experience...
tips = how to make it work.
hacks = how to cock it up (since most internet cooking "hacks" are worthless)
I remember my poor mother used to say, "Stop slamming doors, my cake will fall!" 😋
KeyStroke My mother would have us tip-toeing round the kitchen so as not to disturb the cake.
@@ianmoseley9910 Same here. It was funny when I was 10 and took over making those cakes because my mom got too busy and made her tip toe around the kitchen.
Hi
I had a boyfriend who still believed being noisy or jumping would destroy a cake in the oven... when he was 40. I had to do several demonstrations to get him to believe that it wasn't how it works.
200th like!
The cutest thing ever when she waves in the reflection of the pot😂❤
Dude, you gotta time stamp stuff like this. I wanna see!
@@kindredtoast3439 @2:25
@@awkwardotter13
Thanks, B.
I liked the sand hack for the cake! I think it will also be nice to reduce browning on the edges to get a fully white cake. We can just place the cake tin in a bigger tin and add sand around the edges. Cooking over sand or inside sand pits is known in the middle east. You can see coffee boiled on pots over sand in many touristic videos of Turkey or Jordan
I know it's an old thread... BUT worthy of a mention... On the old wooden ships, they used a box full of sand to hold the fires for cooking in early galleys, and often kept the wood-ash in the days when ships would be staffed with a "ship's blacksmith"...
Not that you need to know for the kitchen, but dry sand and wood-ashes are among THE BEST insulations in the world. I use wood-ash around my own forge, keeping the ceramic forge, itself, and the surrounding ash, contained in a sheet-metal box so visitors and (especially) children who happen on the shop while I work from getting BURNED HORRIBLY... My forge gets hot enough to turn iron into liquid at about a pound per minute (1 lb roughly equivalent to half a kg...)... SO that's alarmingly HOT...
Yet, two inches of wood-ash, and the sheet metal box it stays in is barely warm to the touch... ;o)
“And now... it smells of soil”
I don’t know why this was so funny to me 😂😂😂
RIP worms
@@ice.as.a.cream. i bet dipping it in a bucket of dog shite would also take off the smell of the onion
surprised she didn't mention the HORRIBLE smell you get when you cook garden soil in the oven. I would have found some sand.
I love these videos about cooking and baking 100 years ago! As soon as the notification pops up, I clicked it. I really like learning about life back then. Thank you for making these!
my pleasure SunriseShine88 😀
You should check out Townsends! They specialise in recipes from the 18th century and some are as far back as the 17th century. They dress in period clothing, use techniques found back then (no modern equipment like electric mixers etc)
Another great channel is English Heritage and their Victorian Way series.
Brissy Girl oh yes! I know about Townsends and english heritage. I do watch them from time to time owo
Yeah, but half of what she did is done today.
My mother went through one of her grandfather's pie recipes; for a sweetener, it called for cocaine.
Wtf
That’s the good shit
Bullshit. Cocaine tastes bitter, like chewing aspirin, not sweet.
@@thomasjackson1075 Do you know from experience or did you hear that
Thomas Jackson I’m starting to question where u got that form
I love old books from the early 1900's. My grandmother had one dated 1931 that was a general instruction on how to be a good housewife and keep "The Man" happy. It had some amazing tips in it for just about everything to do with housekeeping/cooking but the rest of it just made me chuckle. We have come so far!
2:25 - I have seen this one before but love that Ann waves at the camera in the reflection in the pot.
Perfectly summarizes her fun/delightful personality!
I wonder if the sand trick wasn't because of how notoriously uneven heat was in the ovens at the time? This was really neat. I really enjoyed these old tips, thank you for teaching me something new today. ^_^
good point about the uneven heat, probably so!
Sand doesn't transmit heat, it is an insulation. If your cake lies flat on the heated metal baking tray, it will be in contact with the direct heat of the metal. If it is on an insulation layer, it will only get the heat of the air.
Our oven is not electric, so the heat comes from mainly below, it always always burns the bottom of the things we bake.
But now we have tiles on the bottom, and just above a tray of salt (similar to the sand) - - it makes the heat even, and now we can make yums ^w^
I immediately want to try this tip for my wonky oven
similarly used in blacksmithy
In India,back when I was a young kid, we used sand to make pop corn and roast peanuts.
arre bhai bhai bhai bhai😎
Even puffed rice!!! :)
We still do that
Nostalgia bruh
yeah I've seen people use sand to roast peanuts. is that too keep the shell from burning?
Omg! I actually do the bread pan thing! No clue it was an old trick! I ofc don’t use it to actually clean clean it but I always find it a waste to get rid of the fat when I can toast some bread in the pan with it :)
perhaps that is why they did it! They didn't like to waste anything so that would make sense.
It's also possible that they were using cast iron pans and this was a quick clean up since they are not washed.
I do this all the time with my left over biscuits as they can become hard pretty quickly. Pop in the microwave a for 10-20 seconds and out come soft biscuits.
Back then, everyone had cast-iron pans, so they would avoid washing or scrubbing them as much as possible. The bread thing was meant to clean up the fat without marring the seasoning of the pan. (Only the rich could have afforded stainless steel, if it was even available back then!)
Your process for “preparing beef drippings” is more commonly called “rendering suet.” Kidney fat renders into a rather hard fat (suet), but if you want a softer fat, use muscle fat (such as you might trim off of meat cuts such as steaks, chops, roasts, or briskets).
My grandma always used to keep the fat from roasts for dripping. It certainly makes better short pastries, but I think her arteries wished she hadn't.
@@maddisonpatel7939 It definetely adds another layer of flavour, particularily with layered pastries dough (i.e. phyllo), but I wouldn't risk adding it. I'd worry about getting diabetes just looking at them :P
@@markdarling2090, it's sugar that gives you diabetes, not fat. Ditto for weight gain: sugar's the bad guy.
@@shuepsx652 My reply was to Mark Darling's comment.
@@pipmitchell7059 My mistake, so should have been mine
I have my grandma's cookbook (she passed away 4 years ago), and there are a lot of recipes with beef fet that just don't work with butter.
@Kent Arnold Well, she wasn't that old :D
@Kent Arnold Or cook/bake until done. no temperature or time. Those are the best recipes.
Gregory Reimer I’ve got some church cook books that have that, I tend to skip those recipes
@crystal sorry, english isn't my first language
This is a little off-topic, but: thank you for reminding me to check where my Grandma's cookbooks are now! (-: (My grandmother is 97 and living in a nursing home - and I bet those cookbooks contain a LOT of history!)
Maybe the pan thing was about iron pans, some people only wipe them and don’t wash them at all so the oil stays on, instead seasoning them
Emelie Anouk same thing applies to stainless steel frying pans. Washing removes the seasoning.
I was thinking the same thing
I figure the tip is about not washing oil down the drain. Indoor plumbing was becoming popularized at the time.
seqka711 what if you cook sth with fat in a pot? But yours sounds really reasonable as well, maybe it’s a multi purpose tip haha
Emelie Anouk You don't want to wash fat down the drain either. It'll clog your pipes.
I've used the vinegar egg one before. I didn't know that was a hack lol I thought that was how you were supposed to cook eggs.
starbtle same here.
Yeah, I thought that was just the standard recipe for poached eggs.
It's a very common one, though I personally prefer them without vinegar. I've never had the problem showed in the video though. Not really sure what happened there. The vinegar makes the egg whites set quicker, but often that is not necessary
I even use vinegar to make hard boiled eggs. The vinegar helps the shell just slip off without breaking the egg and its perfect every time. Before I knew this vinegar trick, hard boiled eggs were a nightmare. Tried and trusted.
I live in Australia same as her worked in many cafes and we always used vinegar in poached eggs
Mrs Beeton would have only known woodstoves and agas. My Aunt still uses one.
As children, in addition to not opening and closing the oven door we were not allowed to run or jump anywhere in the house incase it made the cake fall.
It was more just a clever trick to get them to settle down lol
"shove your knife into the dirt to get rid of the onion smell"
you've used the wrong formula and still got the right answer
You probably won’t see this, but I’m curious: how many of these tips do you use in every day cooking now that you know them?
There's an easier hack for that, wet baking strips. It will do the top and the bottom at once, and you'll get perfect flat layers 👌
@@Asharra12 the baking strips - do you mean like a dish towel?
@@westzed23 you just have to bake it a bit longer though with them :) but the cakes turn out perfect
There's a wonderful channel here called "Townsends" that does a lot of videos recreating old recipes the same way that people back in Colonial America would have, with replica tools and equipment and everything.
Yeah I love that channel! You can tell what he talks about is his passion.
English heritage does the same with Victorian recipes. They and Townsends collabed once. They're both very interesting channels
@@flowerdolphin5648 thanks ill check them out!
I love that channel!
@@flowerdolphin5648 thank you for the recommendation.
I was always weary of bread hacks that claimed to "put moisture back into dry stale bread" because I know that stale bread isn't actually dry..
Moisture in the air converts some of the surface carbohydrates into sugars and those sugars become stiff. You lose a lot of the complexity of flavors and the texture gets kinda gross, but it isn't actually dry... I'm not 100% you can reverse stale bread... that's something I'd actually love to learn about, because I like to bake at home and always have leftover bread lol
Leftover bread is why we have recipes for stratas, bread puddings, French toast, bread salads, etc etc. Waste not, want not! :)
Tons of recipes call for dry bread, especially German ones tend to either make them into crutons or combine them with eggs and milk into a kind of "knödel" which actually tastes quite nice with some sauce if you put some herbs and such into it. Even making breading is a viable option.
You can also freeze it and it's okay afterwards (I'd say it's nto quite as good but, it's okay) and dry it for the aforementioned recipes along with tons of others. I think most cultures in Europe found out some ways to use dried bread.
I throw my bread crusts in a food processor for breadcrumbs
Why do bread hacks make you weary? Are they so tiring? If you meant wary that's not the same thing...
putting water on them and baking/ toasting it also works like a charm.
Gotta say I appreciate the emoji in the subtitles.
Dave does the subtitles for me, I'll let him know that you like his additions 😀
Time stamp?
@@HowToCookThat I am hoh (hard of hearing) and while it was cute, I found it a little distracting
Thrusts onion knife into soil
Sniffs
*now it smells of soil*
Lemon juice actually takes out the smell of an onion or garlic from a knife or a cutting board pretty efficiently!
7:56 For the very little it's worth, regarding the extreme beating time after adding the egg yolks [sorry, this got a bit rambly]: My family is of Danish extraction, and every Christmas until her death, my great-grandmother would make the traditonal _citron fromage_ dessert. My family never thought to write the recipe down before, unfortunately, she'd started to suffer from dementia, and the recipe she dictated from year to year fluctuated wildly. I had terrible trouble trying to follow any version of her recipe and get a product that didn't separate. But... my father, a professional baker, and one of my step-brothers spent several years working on the recipe, figuring out how to "repair" it, and finally managed to come up with a recipe that everyone in the family agreed tasted just right, and not only worked reliably, but, unlike any of my great-grandmother's versions, could also be scaled up or down reliably-we had a big family, all of whom loved the dessert, so she made it in bulk! (And sure, we could've just thrown away my family's traditional recipe and looked up a modern version online, but where's the fun in that?!) One of the things my dad and step-brother learned was that the whipped egg _yolks_ had to be absolutely perfectly blended with the added sugar-if you could taste/feel any 'grittiness' in them, they weren't done... and even with modern electric mixers they still take a _darn_ long time to combine fully!
Could you maybe... share the recipe? I would totally understand if you didn't!
@@sisuguillam5109 Considering the quantity even the restored recipe makes, you'd be better served by Googling for "citron fromage recipe"-there are even videos on TH-cam that will walk you through making it! =^.^=
@@Ice_Karma Thank you! Will do! So sweet of you to answer! Have a lovely day!
I am danish, and my grandmother often makes citron fromage when I visit!
That's sweet and sad. I love that everyone listened to her and then refused to give up on her recipe.
Sometimes we can be stubborn not to lose something.
"How to cook that Ann Reardon: FALSE TITLE, 0 tips on how to cook that Ann Reardon, now we are left with uncooked Ann Reardons...
I don’t know why this doesn’t have likes
Don’t be silly. Nothing Ann does is half baked.
Idiot.
This was very funny. Some of you have no sense of humor.
Some people have a very low IQ, or can’t take a harmless joke.
They must hate memes.
amazing how some of these hacks are still leagues better than the so yummy ones...
Kristina Anderson Back then, they knew what they were doing
If you upload a video on TH-cam with no name on it, who cares? In those old books you quite often had not only name of author, but sometimes even the address. Would you put nonsense hacks in book available to wide audiance with your name and address on it? Of course not. You do not want somebody to come and kill you. You are proud of those tricks and tips, you want people to send you thank you letter.
So basically we are back to 'be proud of what you are doing'.
My sister's easy bake oven is leagues ahead of them. :D
Back then, they didn't lie to people. That is the problem, people see nothing wrong with telling a lie,today. Most people were Christian, back then, and telling a lie is a serious offense in the Bible. That is the reality of it all. Atheists will pick every bad thing out of the Bible, take it all out of context, and lie to people about it's meaning. The world is full of liars, today. Their word actually meant something, back then. A simple hand shake sealed many deals, you didn't sign your life away, you simply shook hands.
@@MissMolly3377 In most civilizations lie a very serious offense, not only in Christian based. Atheists can be very moral people, because being moral is logical. If you are establishd in society as liar, rapist or selfish, nobody will help you and you will die. It is simple.
And I do not have to pick anything from Bible and take it out of context, all I have to do is show you history. How moral was the whole church when you could buy indulgences? Even for murder? When pope himself had few bastards? When bishops usually had more money and power than kings? And because all church people were picked by God himself, they were unable to do anything wrong. That is a big no for me. In 15th century the whole church organization was perfect example of immoral. From small priests all the way to pope.
wow! this is actually amazing to see the onion hack - I'm an observant Jew (from Israel), and, as you might know, we have loads of rules in order for our food to be considered Kosher, here are some of those concerning knives and onion:
1. as you might know- we are not allowed to mix milky and meaty foods together, that includes the tools we use to make, cook and eat (including all sorts of rules and exceptions).
so in some cases, if an accidental mix happens, the tools are not Kosher anymore and in most cases have to be Koshered before used again, and in some cases the tools are to be thrown away.
one of the rules is, that an onion, or any other hot or very sour or very spice/pickled food is cut, it will be either meaty or milky or parve (non of the former- neutral) according to the utensil used to cut it.
2. An onion that was cut and left not covered through the night (along with some other foods and liquids), must no be eaten, but thrown to the garbage (and the reason is danger). today I see many health reasons for this, beside the spiritual reasons which I don't really understand. to me, this is amazing.
3. the part where you put the knife into the ground actually gives me an answer to a question that many Rabbis of nowadays couldn't answer: many jewish women (I guess also men, but hey, women were mostly in the kitchen most of the years...) used to think that a way of koshering will be to stick it into soil for a few days, all the Rabbis, when asked, say it's non-sense, and when asked why people thing that custom existed, they have no answer, but what you read in this video might answer that.
Wow, this was really interesting to read, I didn't know any of that! So much cool stuff in these comments. Thank you for taking the time to type this out
To be fair a lot of spiritual rules come from scientific reasons they didn't fully understand.
@@madtabby66 I'm trying to stay humble towards older generations, but I assume that you're right.
we can see it today, talking a lot about a way of living healthy, we learn a lot from our ancestors, who didn't have the scientific proof, but they just knew what's right, and now, we get also the scientific sides to their knowledge.
@@nitush1000 the idea of not mixing cotton with linen came from the idea that cotton and linen wear and maybe launder differently, therefore some of your clothing article will wear out sooner from laundering, and shrink differently. I finally heard that explanation a few years ago, but till then, made no sense.
@@lizh1988 that was very interesting! thank you!
and yet, I try to be observant of these rules that can sometimes make no sense, just because G-od gave them to us and he knows best. nevertheless, we are still obligated to ask and search for reasons and answers along with obeying, in order to deepen our faith and not stay at the same level all our lives.
so science is actually a great help in that term sometimes.
1:02 my teacher is a big antique geek. he always wears antique clothes from the early 1800’s and he actually has the item at the top right. he brought it to school because we have this game called “guess what the antique is”. after we guessed what it was he made us do his laundry 😆
The knife thing is vary funny cuz my mom once made us a cake and used a knife that she used to cut onions earlier. God bless her soul
I can relate lmao
Did it taste bad?
@@misterwinkybluff i mean. Imagine tasting something sweet with an oniony taste to it
Back then also, not so many stainless steel knives - was more difficult the get flavours off them - reason for separate fish knives.
@@ianmoseley9910 To help get rid of the fish smell wash the knives in cold water. The colder the better.
I love the splatter of food on the pages. Shows it's been used
This is my favorite kind of videos. Seriously, the research and the lengths you go to make everything according to described just baffles me
I’m sitting in my bed filled with dread thinking about school starting in a pandemic and putting our kids at risk and this video came to and between Ann’s comments “it smells of soil” and the TH-cam observations you all have me literally LOLing. Thank you!
Cleaning the fry pan with bread: I'm thinking the fry pan would have been cast iron rather than stainless steel. ❤
Also, it does make a kind of sense: the bread absorbs the fat, and then the pan can be cleaned like everything else once the fat has been cleaned. (-:
@@editornia you don't wash a cast-iron skillet. Soap ruins the seasoning and causes rust by pulling the protective coat of fat off the metal.
I use bread to clean cause I don't want to be wasteful. Then I eat the bread.
Its 5:30 am where I am- I walked in the kitchen and found my grandpa making muffins 🤣😂👍
muffins for brekki, a very early brekki
Kandy the Deer Lover ♡ aaah bless his heart ❤️ . You are luckyyyy
As ya do 🤷♀️
Plot twist: his grandpa is dead.
@@justacup8676 that is quite the story!
My mums got a book like that, also from an ancestor, its even mrs beeton. Apparentally ut was made in 1908
That is an earlier edition than the one that I have - it would be interesting to see the difference. Your edition is pre-war
@@HowToCookThat I think the first Mrs Beetons book was published in the mid-to-late 1800s, and it gets updated with each new publication to reflect modern times (my mum's copy was 1970s and talks a lot about the wonder of home freezing). It's such a tome, they reasonably missed updating some of the info, which might explain why some of your "hacks" didn't seem appropriate for the 1930s, Ann (but probably do for a Victorian cook/household).
Mrs Beeton is an interesting character herself and I'm pretty sure her book was the first to popularise listing quantities for ingredients, e.g. 3 eggs, rather than "take some eggs". Although I've also heard some British cooks say that Mrs Beeton "ruined" British cooking, as it was so popular that the flaws in her methods (such as over-boiling veg) became as ubiquitous as the positive stuff.
Its 2019 and I have a hand crank washing machine, as I live off grid on a sailboat. It's actually kind of fun washing clothes by hand.
@@justacup8676 eww fish pee in that :p
Off the grid but you have internet?
My grandma had one on her back porch until the mid 90's. There are many people who live off grid that use the internet. I live in very rural America. We don't have access to cable tv or internet like most do. We use a fixed wireless service. Luckily we are on the top of a huge hill and we have an antenna that receives signal from a giant tower. Our internet is better than satellite or broadband available to neighbors in our surrounding area.
We had one in the 70s to handle really filthy work clothes.
Have no idea what happened to it.
9:18 AHAHAHA imagine her neighbours looking over to see a middle aged woman repeatedly standing her garden and then sniffing her knife LOL
"Click here for chocolate" confused me for a moment and I briefly hoped chocolate would magically arrive. I'm tired and optimistic, apparently.
Since the "heavy cake" tip talks about not letting the cake stand after adding the milk and eggs, you should probably have chosen a recipe with eggs in it.
Yeah, the letting it stand before going in can affect the recipe. I made a tried and tested recipe, but separated it and coloured each bit separately to make rainbow cupcakes. I'd made solid coloured ones before (same ratio of colouring, same brand of colouring) and popped them in quickly and everything rose nicely. But the ones which stood for longer (simply due to time taken to add colour to each bit of the mixture) didn't rise up anywhere near as well.
I mentioned in another comment that they also may have used milk that wasn't homogenized (maybe even raw milk). It separates relatively quickly, and that may have had an effect.
daffers234 The milk certainly wouldn’t have been homogenised. But I’m not sure that makes much difference: you’d typically take the cream off the top and use the milk and cream separately. At least, that’s what we did when we had unhomogenized milk delivered in the 1980s.
I think it was about getting the baking powder wet - the old baking powder would start its action as soon as the wet ingredients were added, and would have lost a lot of its "pop" from sitting out on the counter before baking.
@@lindamarshall3485 Ah, that's a good point - I forgot that baking powder today is "double-acting." With non-homogenized milk and old baking powder, I can see why everything might collapse.
The hack with the egg at the end, here in Greece, we use it almost always!!
That thing looked delicious! I don't know why I don't eat poached eggs every day!
people be inheriting cool stuff like 100 yr old cook books and all i inherited was depression 😔
Oh-
@Tommy The Turtle Artis You want a cookie?
ahhh.. same.. i feel you..
When others inheriting stuff, all i got from my mother side of the family are depressions, fights, etc..
My dad gave me his lucky money, 3 different currency money, that he always brings as his lucky charm, before he passed..
At least my mom is a heartwarming person, in comparison to a fee of the other family member
Me all I get is a landwhale body. My mother side has a lot of big momma sisters and big poppa brothers lol same with my father's side.
Well like, aren't u going to do something about ur depression?
My mom has always put aluminum foil over things in the oven when they start getting too brown! It works too :)
A few of these I have actually been told by my grandmother lol
My grandma keeps a tupperware of beef drippings made this way in her freezer. She uses them to make the crusts for meat pies and pasties (she also will sometimes have a container of venison drippings if she wants to make meat pies with deer meat when my uncles go hunting)
Great hacks! The one with the oven holds true, I mean the hitting not so much but more the opening it too early. It happened that the cake fell in so I am always careful especially in winter!
What's the best kitchen hack you were given by your grandmother?
No but my aunt has
Probably to use Deb as a hack for mashed potato on top of a casserole when you’re in a hurry!
Putting baking paper over a cake to stop it from browning too much (or save a cake that's technically been in long enough, but isn't yet perfectly set in the middle) - but I never thought it was a "hack", because everybody I know does it all them time..
Get takeout 😂
Never put water in an pan of hot oil 🔥
A few extra ways you can improve your poached eggs:
1) Salt the water. Adding vinegar chemically sets the white faster. Adding salt sets the white by slightly raising the boiling point of the water. You can add either, or both, and it will season the egg a little too.
2) Fresher eggs. The shell of an egg is slightly porous, and so over time moisture from the air wicks through and waters down the white. You may notice with fried eggs that older eggs will spread out more in the pan. If you live in a country that washes the eggs, or if you put the egg in the fridge, this will happen much much faster.
3) More water. More water holds more heat, so when you add the cold egg it will get hot enough to cook the white faster.
4) Warmer egg. This is the same theory as the tip above, but the other way round. If you are using fridge cold eggs, this is particularly important.
5) Deeper pan. A deep pan, rather than a wide shallow pan, will give the egg further to fall through the water before it hits the bottom, and so the white will get pulled around the yolk more due to water resistance.
I absolutely love this ,I even had a dream that I’ve accidentally got a old recipe book and everything made out of it tastes heavenly. Looks like she lived my dream🥰
“And now... It smells of soil! 💁♀️” I laughed so much
Beef driping is commonly sold in supermarkets in Argentina, we use it to fry many regional pastries
8:48 They’re so angry about a knife that smells like onions lol
As an ex-cook, now work in IT. I really enjoy your videos - keep them up. Brilliant.
In my polish home we still do the breadcrumbs hack. We don't want to waste any plain bread and so by doing that we can repurpose every bit of the loaf or buns.
Same here! I HATE wasting bread - and I'm trying to focus on not wasting any food, not always successful, but I won't stop trying! !
The poached egg one was how I normally cook my eggs anyway. My dad always showed us how to make poached eggs like that and I didn't know you could cook them any other way.
Opening and closing the door can mess up puff pastry and the like.
And it's the death call for soufflés
At least 100 years back they didn't have editing magic to trick people into believing a hack works (of course I'm thinking about those content farms). You Ann did a great job bringing us useful hacks that actually work!! The cake backed with soil and paper will be very usefull for me!!
Thanks Christian 😀I'd be curious to see how different types of soil/sand work
I have sand, later in the weekend I may give it a try and I'll let you know how it will turn out
That stupid SoScummy
Such a cool video. Sometimes we forgot how easy it is now and how was different back then, handwork was all you had
We truly are blessed, like she said. "The good old days" weren't necessarily that good ... I'm glad I don't have to work like a slave to have something good from the kitchen :)
trick for the breadcrumbs: keep the outside crust for recipes where it will be mixed (meatballs) and the inside for breaded steaks or gratin or in general for all recipes where it will be expodsed to a direct heat source
I can't believe how well that sand/kitchen paper hack works!! That's absolutely incredible!! Next time I back a cake my roommates going to think I've lost my marbles.
Wow they were really hating on onions back in the day 😅
I’m surprised it didn’t say something like it was ‘uncouth’ (which is an old-timey word for uncivilised) 😂
They just said you don't want a cake that tastes like onion. Which you probably don't!
@@EvelynRobinson22 I must be old-timey then. I used the word "uncouth" just yesterday :)
There's still that anecdote that people share about onions absorbing all the bacteria and infections out of the air, so I wonder whether there was some distrust of uncooked onion back then.
Just found your site. I learned the vinegar for poached eggs when in my 20's. Love the old recipes and hints. Please cook some more, it's fascinating
Honestly my favorite food channel to watch when im bored cuz its SOOO SATISFYING! 💕💕
My Nana's cookbook is absolutely SACRED to me, and while I'm very glad to visit my parent's place to quickly copy down a recipe or two I might need (I have a ton of it just memorized by now), I'm absolutely DREADING the day it finally passes to me, for a few reasons. If anything were ever to happen to that collection of recipes, I just wouldn't know what to do!
I remember my grandmother had a 5 lb. bag of "baking sand" from the grocery store that she used to cook sponges. She used aluminium foil to cover the tops as baking parchment wasn't generally available. She used these cakes plain with a dusting of icing sugar for tea, and saved the leftovers for trifle. Her cake didn't use much butter or margarine, so it tended to stale quickly.
Yay I'm early these baking hacks are really weird
agreed
i like some of them though ... i wonder why they were sort of 'forgotten' by everyone :)
I'd like to imagine 5-Minute Crafts going, complete berserker over this.
Not that weird. The sand-and-paper thing is obviously a cheap way to insulate the pan when you can't afford foil (or it's not available). Most of these are about using what you actually have around you to solve problems. People back then didn't have our 53487 shiny gadgets, so they had to make do, and these tips are really smart.
+Mark Twain Because now we have a shiny gadget for every purpose, and people don't look around and use what they already have. They prefer to spend good money on unnecessary gewgaws.
Imagine living in the older days and having to spend a WHOLE DAY cooking one cake because you have to whisk ingredients for hours on end!
Honestly I have a modern oven and electric mixer and still somehow spent three days making a cake and cleaning up the kitchen. A lot of that time was making buttercream decorations to be fair, since piping only worked at the perfect consistency before it heated up too much, and when I put it in the fridge it would cool too much and I had to wait for it to soften again… I like the idea of baking but really it is like running a marathon for me. Not a fun hobby.
I also have a really old cook from the 1940s and it's called "the womens home companion" Its one of my favorites
I love how you waved in the reflection of the pot! ♥️♥️♥️
I loved the dirt on the cookie sheet and the cake batter in the cake pan hack, awesome!
this is how my mom is making sponge cake! and we're Polish, so I assume there used to be just one sponge cake recipe for the entire globe :D
In some ways, yes. Baking is actually a science requiring quite exact proportions for the chemical reactions to work properly, so when you find one that works well, it will spread. Or will simply be discovered by multiple people in different places because it uses common ingredients/cooking apparatus and is the simplest, most likely thing to stumble on. :)
Hiiiii im earlyyy yipeee-
Hello ann!!
I love these “100 year old” series!
i guess these tips and hacks could be called more useful than the ones i'd find on youtube today.
if you know **cough** -five-minute-crafts- *coughs*
LikeWhatIzzy no bad talk about 5 Minute Crafts.... it's one of the best comedy channels on TH-cam
@@JaneSmith-rx6kx accurate!1!
@@JaneSmith-rx6kx the channel may be funny. But what IF children use those so called *"hacks"* and ended up in danger? Would _that_ be funny? To see the young ones suffer and drop dead?
It would have been better if they care more about health and safety than some _comedy_
I use that 'sand' tip when I'm baking bread! To keep the loaf from burning on the bottom, I add a layer of polenta between the loaf tin and the baking sheet. Works a treat!
That’s 1st one is what my dad would call a cup of tea cake 👍🏼 I use a old cook book for all my cakes and biscuits that tend to taste way better 👍🏼👍🏼
Wow the anti-browning tricks worked so so well!!!
My sister enjoys poached eggs, and our last attempt didn't go so well... Definitely going to try the vinegar hack when she comes over today :)
How did the vinegar work with your poached eggs?
Fun fact: in chemistry we sometimes use bowls of sand to provide low but even heating
Years ago dirt was used to soak up oils and smells to save water. The piece of bread to soak up oils in the pan most times was a treat for hubby. I used to live down the road from a lady whos mum used to rinse her dishes in watermelon water before doing the dishes to save on water..
My mom used to tell me the oven door one, too. That the cake would fall if you opened the door too much and let the cold air in. But I've never had any trouble with it. I think you're right about older ovens, now that I've watched a lot of 18th century cooking on Townsends. It was really variable when all they had was fire to cook with, even all the way through the Victorian era.
Move aside 5 minute crafts, these lads had actual hacks a century ago.
I find this one useful as a writer than a cook. These are great for add more realistic detail on a story.
Love It and haven’t even seen it lol
Omg thank you so much
Lizey pizey hiiiiiii
Hi
I always save my bread crusts and dry and grate them for bread crumbs. I give jars of seasoned bread crumbs for little gifts. I've always put vinegar in my poached egg water -- my grandmother taught me that; she was born in 1881. Thank you for the very interesting videos.
I can remember my mum passing on some of these hacks to me. I still put vinegar in the water when poaching eggs. As for slamming the oven door, or opening it too soon in the cooking time, I can tell you, it's happened to me, some years ago though! The cake falls in the centre and the edges rise, the inside is stodgy and not very nice. Thank you for bringing back memories of my mother teaching me how to cook!