To everyone saying she's drinking "blood" - the red liquid in raw meat isn't blood, it's myoglobin. It's just an protein found in meat, and it's red because the iron in reacts with the oxygen it's exposed to.
In the hospital after having a major stomach surgery(stomach flipped over on itself and had to be anchored down.) I was given beef tea! This was 3 years ago. It's like broth kind of
pika23 Holy smokes! I hope you’re doing better now. Stress is no joke. I take all sorts of medication to help me with anxiety and depression which is greatly affected by stress. It sucks. Take care of yourself! ❤️
@@pika23 damn.. I didn't know that could happen to us humans. I just thought that happened to cats, dogs and other animals. hope that you're doing well
I’d say like most parents, she’s at least probably really reluctant to eat if her kids made her breakfast, that inevitably tastes slightly off and has a piece of toast where one bite seems crunchy in the wrong way...;) (all jokes aside though, I’m all for Emmy’s mindset! Try everything twice is my own motto lol)
I bet cracked black pepper would really transform this broth into a winter warming delight. I love ample pepper in my broth. I toast the corns in a skillet before crushing.. adds a nutty/smokey note, along with the heat. Could imagine drinking this atop a snowy Himalayan mountain, in a cosy log cabin. Wrapped in a woolly fleece.😋
Liz K this may be a stupid question but how does one make black pepper tea? I love tea, love black pepper, can’t see how I could go wrong with this tea.
James townsend is upstate new york. I dont know the other person you mention but i will look them up! Also look up liziqi her channel is... Amazing. There are no words. Liziqi and emmy would change the world. Both comment sections are wonderful
@@whitealliance9540 Mrs. Crocombe is a character from the English Heritage TH-cam channel. The character is the head cook in a Victorian England manor house sort of like Mrs. Patmore in Downton Abbey even though that show takes place in the early 20th century. James Townsend is out of Indiana.
Am I alone in my medieval curiosity of what the meat looks like after being extracted? On another theme, the blouse is very nice. Very becoming. Thank you for another great episode!
My Dad was in Medical School in the 1950s. Beef (extract), iron, and wine was still part of the materia medica at that time. I believe Liebig, the one who invented the distillation condenser also made one of the first commercial beef extracts.
Yes, Liebig made the first commercial beef stock. I went to uni in the town he lived and worked in in Germany. He was convinced that many sicknesses are related to malnutrition so he decided there had to be a cheap way to counter it. His solution was stock. Cheap to buy, concentrated nutrients.
My grandmother and I watch your show together, and she says that she has had both of these and really likes beef extract, but she gets it a different way. We don't have a press, but you can wrap chopped rare roast in a butter muslin and twist and knead to get the extract out. I haven't had it. But I do drink beef tea when my ulcers are acting up. I also like chazuke with some shiso when I'm sick.
So THAT’S beef tea! I’ve read about it several times in books but I’ve always sort of assumed it was a fancy term for broth. Thank you Emmy for this interesting video!
We are so lucky to have such an amazing teacher, at our disposal, for free. I absolutely love how informative you're, but still down to earth, and relatable. You're a bright shining star, in the black sky of youtube.
How fascinating! Thank you for this informative and most excellent video. And thank you to your aunt Suzie and to the helpful librarian (gotta love librarians!) for the gadget and recipe directions. Fantastic, and I will be taking a closer look at those resources. Enriching, this!
I had anemia most of my life. I tend to eat a lot of meat now and I have managed to rid myself of the issue for the most part. That extract sounds delicious.... When my iron is really low I crave it.
I love this women's content, one day it's "Hey, let's try these chicken sandwiches everyone's talking about!!" The next, "Welcome back my lovelies, today I'm trying meat sqeezin's!!!" Can't get enuff!!
Just a tip for using canning jars in boiling water: you need to lay a canning rack in the bottom of your pot to prevent breakdown of your glass, be that over time or immediately in the form of breakage- so that can be as fancy as a canning rack made specifically for a canner pot, or as simple as a tea towel or make shift setup like a couple of your lid rings right side up in the bottom. Of course the concept is to keep the canning jars off the surface of that direct heat on the bottom of the pan. Thanks for these awesome exploration recipes, I really love this stuff!!
Oh emmy, you should DEFINITELY collaborate with James Townsend's 18th Century Cooking or Mrs Crocombe from English Heritage! Just missing a pinch of nutmeg from this recipe today!
Literally choked on my tea. Thought the video ended and suddenly see Emmy saying "ugh ooh yeah, ooh yeah" while pretending the meat press is a weight. 🤣🤣🤣 I wasn't ready! So many gems in this one. Emmy, there's a little girl named Clara on Hiho kids who is your gastronomic mini me. I so wish you two could do a collaboration. She's the most composed, mature child I've ever seen, and she'll try anything, including bugs, like is no big deal.
My grandma had one of those presses! Growing up my cousins and I always thought it was a citrus juicer, and used to make orange juice with it every once and awhile. Unfortunately it's no longer in the family, my grandma sold it to an antiques dealer quite a few years ago. But thanks Emmy for bringing back some happy memories!
I know of a beef juice which is obtained using a double metal pot to prevent having the flame being in touch with the meat. In this case, ground beef is used along with tomatoes. The meat is boiled, pressed, and separated from the liquid. The liquid (about a bowl) is given to someone who is weak or sick. For flavor lemon juice (about a teaspoon) is added. The three methods you presented here are new to me.
On cold days, broth is perfect if you workout a lot or just want some extra nutrition. Get a thermos and just take it and drink it as a soup or whatever. Depending on the kind you get or if its homemade, its actually super comforting and really good.
Emmy, your videos always make me so calm and relaxed every time I have a bad time. It also made me want to start with cooking and baking. This world is blessed with you in it ❤️
I remember my mom making the first one for various sick people. She always canned and had the canning jars to boil the meat in. Never thought I would see anyone talking about this. Thanks.
What shall we call our new supplement/adaptogen/energy drink line? Essence of Boeuf... Soul of Beef... Liquid Moo... Steer Clear... Cow Pow... Divine Bovine... 😂 🐄
We drink a form of beef tea in the uk, it’s called Bovril, it’s beef extract and some yeast extract (like marmite), it’s quite salty but great on a cold day or if your not feeling great. I love it.
So strange. I have never heard of beef tea, and it was mentioned in the book I was reading afternoon, set in the late 1800’s. It was served by the housekeeper to the family after a traumatic event. Now I know how to make it myself. Thank you, Emmy, for exposing us to so much interesting history!!!
I adore beef extract spread on toast. We have it in the supermarkets here in the UK, it's called Bovril. It has the thickness of marmite, but it's beefier & slightly less tangy than marmite.
I instantly thought of Bovril when I saw the title. I'm from England and my family have been drinking hot bovril when sick for years and years now, or just when it's cold out. It's also eaten with bread and butter to dip into it to make a meal for when times have been lean.
This was really cool. I never thought about extracting it that way, but it makes sense. Hoping to try the tea soon! Also I love that you included a link to the scanned book, it's so fascinating.
This makes sense! One of my favorite things to eat is bread dipped in the juice that seeps from meat after its taken off the grill. It's really really tasty. This is probably pretty similar
you make beef tea the same way my grandmother always has, in a jar, in water (all the recipes i've found are just in a pot, minus the jar). i made it the same way recently for my grandmother, but added garlic, scallions, thyme, parsley, salt and peppercorns.
I first heard of beef tea when I read The Secret Garden. It’s one of my favorite books, and it’s interesting to finally find out exactly what it is, which makes complete sense in context.
The beef tea is like the beef soup in Tainan, Taiwan. We have beef soup for breakfast( put raw and thin slice beef in the bowl and pour hot boil water on it then drink it, usually we will put slice ginger on top for extra flavor and it delicious plus high protein so enough energy for hard work people)
If you're looking for more recipes, there is a very old Irish recipe that was popular-ish during the famine (not something most people would eat now, but it's described in a popular childrens book called Under the Hawthorn Tree). Its essentially simplified black pudding, but without the animal casing or slaughtering the animal. Blood was bled from a live animal, like a cow or pig, and then mixed with barley or oats and cooked in an earthenware or cast iron pot to form a cake- or loaf-like product. It's unappetizingly and uncreatively called bloody pot. It predates the famine by hundreds of years, but I would imagine it was perhaps always associated with scarcity. Because nope.
Erin we still eat it today! Mostly for breakfast foods, there’s either white or black pudding, with black pudding still being just the blood mixed with barley or oats! ☺️
@@dominicgreville yeah, I'm well aware of black pudding and blood sausages - had it many, many times. What I haven't had is bloody pot - oats cooked in blood only, not seasoned, mixed with pork by products, and stuffed into casings. I'd imagine they're quite different, taste-wise. And texture-wise for sure.
So there's this British show Supersizers Eat/Go. Their pilot episode was Supersize Me Edwardian. One of the hosts Giles makes beef tea from a recipe book but it was raw beef with a little water left in a jar next to stove while he cooked invalid toast. Sometimes the episodes appear on TH-cam. So when you can check them out. There is a lot of old recipes they eat while dressed for that time period. Also it has Sue Perkins from The Great British Bake Off/Baking Show.
I knew it!! There used to be an antique store in my area that I'd frequent. They had one of these meat presses/extractors. They didn't think it was for food. I did. Wish I would've bought it!!!
The beef juice and the extractor/vice reminds me of the French recipe and device for making pressed duck, in which the duck is also somewhat undercooked, although the idea there is to use the bloody squeezings in the preparation of the accompanying sauce. This is used to finish the cooking of the main cuts (breast and legs) which have been separated before the undercooked duck carcass is pressed.
🌿👀. Thank you Emmy! I was recently in hospital, and the first thing I got to eat was beef broth. It was much stronger (more like the beef tea) than what is available from the grocer's. I will have to find out if they purchased it that way. Thanks to your Auntie as well.💟
Hi. I'm new to your channel so I have a lot of catch-up to do, hence commenting on a 2 year old video. 1. My mom would serve beef tea with a little lemon - swore by it for colds/flu ... my dad would stir in about a teaspoonful of ketchup, which changes the flavor entirely (and not to my liking, but to each their own). 2. The CC just told me we "need to vacuum Oz."
I was given a book '' Housekeeping In Old Virginia" that has a section in the index : The Sick-Room Diet And Remedies For The Sick. Has quite a few recipes for beef, chicken and other foods.
Very interesting. I love learning about how my ancestors may have lived in different generations. Times were so very different. I would have loved living in the 1800s hardships and all (other than no Emergency rooms or penicillin).
Wow! I didn’t realize the history of beef tea was so prevalent. My family makes beef tea when one of us is ill and without an appetite. We use liver instead add may add onion and a little garlic prior to adding it into the pressure cooker.
I’m from Pakistan and in our culture people always make those who are unwell or weak yukney which is a meat broth soup - similar to this. It’s a recipe I’ve also learnt from my mum as it’s tastes good and hearty
I'm not sure if you have a similar thing in the US, but in the UK beef extract called Bovril is still quite regularly sold and made into a drink, which is especially popular at football (soccer!) games. :)
Hi Emmy! I know it's not really your style but could you try making a francesinha, which is a typically Portuguese dish? You're the only TH-camr I trust to not ruin this amazing dish! Lots of love from Portugal!! 🇵🇹
I was thinkin about the possibility of doing the same thing with liver, cause it's more rich in iron, maybe its a cultural thing, i think most of americans dont really like it or eat it, but in my country liver is quit expensive, its very delicious and its known for its nutricious value,i would like to know what are your thoughts ..
The problem with using liver is that it is such a fragile meat and it is so easy to over cook. Americans do not realize it and the poor liver ends up tasking like shoe leather. "Done" to an American means that the liver is brown all through, and by that time it's over cooked. I would think that beef liver tea would be doable, only bringing it to a boil, then simmering for only about 5 minutes. It wouldn't have that strong hemi flavour, yet give the nutrition required.
If you really mean "preserve" as in canning - you MUST pressure can meat (and most vegetables). Emmy essentially water bath canned the beef tea when she cooked it. Despite the fact that the lid was vacuum sealed, it wasn't cooked long enough or hot enough to kill the germs, especially botulism. You would have to store the tea & use it like soup - refrigerate and eat within a couple of days.
Count Emmy. I prefer the beef in the jar, which resembles canned meat. The latter cooks 90 minutes under pressure, or 240 °F..116 C.for long term preservation.
I was never quite sure what 'beef tea' was. Now I realize it is simmered juices from beef. You often hear (see) beef tea being referred to in old British movies. Another mystery solved! Thanks Emmy.
Very interesting. I watched a show with a famous French restaurant that use a large one of these at the table to extract the juices from a roast duck carcass and make a gravy to serve with their duck dish.
It seems the pressed juice is the same as the juice you see under your steaks and pork in it's packaging. It's an iron rich protien which gives it the red tint found in muscles to aid in transferring oxygen between the fibers. And the reason the cooked steak tea is so different is due to the additional juice that was expelled from within the muscle cells.
Most cookbooks, until recently, had a Household Remedies section. Good for invalid nutrition, cough syrup, fever reducers, "antibiotics", herbal medicine information, hand add face creams, even what we would consider make up. Townsend sells several 18th century cookbooks. They have a great TH-cam channel too.
I realized i was scrunching my face and being repulsed by this while also super curious to try it. Hahah! Mixed emotions but glad emmy is here to try it first!
This might be weird but I love how you explain hard times as scarcity and difficultly and not just “poor”.
To everyone saying she's drinking "blood" - the red liquid in raw meat isn't blood, it's myoglobin. It's just an protein found in meat, and it's red because the iron in reacts with the oxygen it's exposed to.
And even if it would be actual blood. Blood is perfectly eatable.
Oh
Well I like to sip blood
@@someoneyoumightknow2795 okay edgelord.
SCIEEENCE!!!
@@CzornyLisek I'm sorry I'm not trying to be an ass but it's *edible
Wow when emmy says itadakimasu my subtitles say : "we need to vacuum Oz"
HAHAHAHA
Stfu
Hahahhahha...Perfect! 🤣
“Eat the Ducky Moss”
I’ve also seen “eat the ducky moss” and “eat a duck and mouse”. So amusing.
OK so did mine thought I was nuts lol
I wanted to see the meat after she squeezed tht daylightsout of it....lol
Me too. Lol was waiting hoping she did... but she didn't! 😕😢😭
Btw I love your YT name. My family and I call my youngest son Bug!
The daylights 😂
I came to the comments to say exactly this!
Shellbug KMSL
Ever seen roadkill after a semi rolled over it?
You could drop Emmy into any culture or country on the planet and she would eat every thing there. The ultimate survivor.
In the hospital after having a major stomach surgery(stomach flipped over on itself and had to be anchored down.) I was given beef tea! This was 3 years ago. It's like broth kind of
Beef tea is wonderful when you have the flu.
pika23 Oh my gosh! How does a stomach flip over? Are you ok now? Do you have any side effects and could it happen again?
@@puppsmcgee74 stress and weak muscles...um the surgeons wrapped part of my stomach around the bottom of my esophagus
pika23 Holy smokes! I hope you’re doing better now. Stress is no joke. I take all sorts of medication to help me with anxiety and depression which is greatly affected by stress. It sucks. Take care of yourself! ❤️
@@pika23 damn.. I didn't know that could happen to us humans. I just thought that happened to cats, dogs and other animals. hope that you're doing well
Wondering if there’s something you’re too scared to eat.
Noah Powell no. After bull penis I think it’s a no
She doesn't like bananas or peanut butter.
She doesn’t like cucumbers or melons either but she will eat them, so no I don’t think there’s anything she’s scared to eat.
She’s eaten bugs brain and 20 year old MREs on this channel so I’m gonna go with a big NO.
I’d say like most parents, she’s at least probably really reluctant to eat if her kids made her breakfast, that inevitably tastes slightly off and has a piece of toast where one bite seems crunchy in the wrong way...;) (all jokes aside though, I’m all for Emmy’s mindset! Try everything twice is my own motto lol)
"Meat juice extractor" is maybe the worst sequence of words I've seen in a while 😂
Lol!
sounds lewd 😏
I keep thinking of "meatbag" from that movie with Bruce willis
A meat juice extractor using a meat juice extractor
Arlene sounds like the real MVP, helping you make meat juice to entertain our insatiable goblin needs
I'm a goblin
GIVE THE GOBLIN SOME GOLD (or more weird recipes in this case)
Beef juice is supreme goblin fuel for going out and collecting broken glass and shiny pieces of metal
I bet cracked black pepper would really transform this broth into a winter warming delight.
I love ample pepper in my broth. I toast the corns in a skillet before crushing.. adds a nutty/smokey note, along with the heat.
Could imagine drinking this atop a snowy Himalayan mountain, in a cosy log cabin. Wrapped in a woolly fleece.😋
Now I want black pepper tea
Liz K this may be a stupid question but how does one make black pepper tea? I love tea, love black pepper, can’t see how I could go wrong with this tea.
Great idea!
James Townsend, Mrs. Crocombe and Emmy all need to time travel and meet for a cooking event.
Paul Borron IV I think my head would explode from the awesomeness!! A great idea!
James townsend is upstate new york. I dont know the other person you mention but i will look them up! Also look up liziqi her channel is... Amazing. There are no words. Liziqi and emmy would change the world. Both comment sections are wonderful
@@whitealliance9540 Mrs. Crocombe is a character from the English Heritage TH-cam channel. The character is the head cook in a Victorian England
manor house sort of like Mrs. Patmore in Downton Abbey even though that show takes place in the early 20th century. James Townsend is out of Indiana.
Petition to make this happen
👇
“For this collab you will need…..”
If hard times ever come. Emmy is going to be 100% ready. Love these videos the most!!! Also.... Squoozed it? LOL Love the new word!!
@Emma Crawford never watched or listened to Stern, so it's totally new to me.
Oh they’re a-comin’!
The correct term is squozen
@@andheartts Yeah, I should have said "When," not "If".. The signs are quite obvious.
Emmy's already cool with eating bugs, so she's WAY ahead of the game. At least by north american standards.
Am I alone in my medieval curiosity of what the meat looks like after being extracted? On another theme, the blouse is very nice. Very becoming. Thank you for another great episode!
My Dad was in Medical School in the 1950s. Beef (extract), iron, and wine was still part of the materia medica at that time.
I believe Liebig, the one who invented the distillation condenser also made one of the first commercial beef extracts.
Stfu
Cool!
@@lukeknocks continuing to be rude I see.
@@dianethoroughman9541 he's just looking for a fight, we should just ignore him.
Yes, Liebig made the first commercial beef stock.
I went to uni in the town he lived and worked in in Germany. He was convinced that many sicknesses are related to malnutrition so he decided there had to be a cheap way to counter it. His solution was stock. Cheap to buy, concentrated nutrients.
My grandmother and I watch your show together, and she says that she has had both of these and really likes beef extract, but she gets it a different way. We don't have a press, but you can wrap chopped rare roast in a butter muslin and twist and knead to get the extract out. I haven't had it. But I do drink beef tea when my ulcers are acting up. I also like chazuke with some shiso when I'm sick.
I used to love drinking the "juice" from the steak left over in the serving platter when I was a kid! Lol.
Mop it up with chunks of bread.......Yum!
My mother, born in 1919, gave me "beef tea' when I was sick and it was amazingly comforting and helpful.
That meat press is amazing! Imagine way back when, caring for a sick loved one, and this is one of the few devices you have to try to make them well.
So THAT’S beef tea! I’ve read about it several times in books but I’ve always sort of assumed it was a fancy term for broth. Thank you Emmy for this interesting video!
Aww! I was hoping to see how the meat looked after it's extractorination
Probably pretty squooshed.
"Beef squozings" and improvised upright rows - truly you know how to get through hard times, Emmy!
We are so lucky to have such an amazing teacher, at our disposal, for free. I absolutely love how informative you're, but still down to earth, and relatable. You're a bright shining star, in the black sky of youtube.
“I should’ve had a Meat Juice” - said V-8 Juice
I mix pickle juice and v8 thats the blood i drink when im pmsing. Lol
@Bunny_2007nessa that sounds nom actually.
I love watching your videos when im struggling with anxiety at night.. its so calming, when nothing else helps. Thank you. 🌸
How fascinating! Thank you for this informative and most excellent video. And thank you to your aunt Suzie and to the helpful librarian (gotta love librarians!) for the gadget and recipe directions. Fantastic, and I will be taking a closer look at those resources. Enriching, this!
I had anemia most of my life. I tend to eat a lot of meat now and I have managed to rid myself of the issue for the most part. That extract sounds delicious.... When my iron is really low I crave it.
I love this women's content, one day it's "Hey, let's try these chicken sandwiches everyone's talking about!!" The next, "Welcome back my lovelies, today I'm trying meat sqeezin's!!!" Can't get enuff!!
Just a tip for using canning jars in boiling water: you need to lay a canning rack in the bottom of your pot to prevent breakdown of your glass, be that over time or immediately in the form of breakage- so that can be as fancy as a canning rack made specifically for a canner pot, or as simple as a tea towel or make shift setup like a couple of your lid rings right side up in the bottom. Of course the concept is to keep the canning jars off the surface of that direct heat on the bottom of the pan.
Thanks for these awesome exploration recipes, I really love this stuff!!
"Squozen" beef? Carla's influence
Literally had the exact same thought, hah.
BA kitchen
*My mom use to do this for my sister. She would cook livers, in a jar, just as you did to help with her anemia.*
Wow! I’ve never heard of that. Incredible.
Also good to take vitamin C when you have anemia.
“Krupnikas!” That beef extract soup will come in handy, in the event I’m bitten by a vampire and I need the extra iron!
Everything about Emmy is so sweet like even the fact that she has and aunt susie is so cute. Ahhh I love her
Oh emmy, you should DEFINITELY collaborate with James Townsend's 18th Century Cooking or Mrs Crocombe from English Heritage! Just missing a pinch of nutmeg from this recipe today!
Lisa Stojanovski | YES
u think theyd get her in one of those old-timey outfits?
Literally choked on my tea. Thought the video ended and suddenly see Emmy saying "ugh ooh yeah, ooh yeah" while pretending the meat press is a weight. 🤣🤣🤣 I wasn't ready! So many gems in this one.
Emmy, there's a little girl named Clara on Hiho kids who is your gastronomic mini me. I so wish you two could do a collaboration. She's the most composed, mature child I've ever seen, and she'll try anything, including bugs, like is no big deal.
My grandma had one of those presses! Growing up my cousins and I always thought it was a citrus juicer, and used to make orange juice with it every once and awhile. Unfortunately it's no longer in the family, my grandma sold it to an antiques dealer quite a few years ago. But thanks Emmy for bringing back some happy memories!
a new emmy video to start the weekend. yes please and thank you for making these an reliable source of entertainment and learning
I know of a beef juice which is obtained using a double metal pot to prevent having the flame being in touch with the meat.
In this case, ground beef is used along with tomatoes.
The meat is boiled, pressed, and separated from the liquid.
The liquid (about a bowl) is given to someone who is weak or sick.
For flavor lemon juice (about a teaspoon) is added.
The three methods you presented here are new to me.
On cold days, broth is perfect if you workout a lot or just want some extra nutrition. Get a thermos and just take it and drink it as a soup or whatever. Depending on the kind you get or if its homemade, its actually super comforting and really good.
Emmy, your videos always make me so calm and relaxed every time I have a bad time. It also made me want to start with cooking and baking. This world is blessed with you in it ❤️
I remember my mom making the first one for various sick people. She always canned and had the canning jars to boil the meat in. Never thought I would see anyone talking about this. Thanks.
What shall we call our new supplement/adaptogen/energy drink line? Essence of Boeuf... Soul of Beef... Liquid Moo... Steer Clear... Cow Pow... Divine Bovine... 😂 🐄
Haha! Steer Clear sounds like a beef-based colon cleanse!
Cow pow has my vote!
I like Moo Juice personally :D it sounds so innocent.
@@AlbinoAxolotl I agree! Plus I am a Jen Thompson, too. (maiden name.)
Cow pow hahah
Love both the gadgets and hard times series!!! thank you!
We drink a form of beef tea in the uk, it’s called Bovril, it’s beef extract and some yeast extract (like marmite), it’s quite salty but great on a cold day or if your not feeling great. I love it.
Oh my gosh I can't believe how grown your boys look in that clip! I was a subscriber pre emmy being a mom in japan, crazy how time flies!
So strange. I have never heard of beef tea, and it was mentioned in the book I was reading afternoon, set in the late 1800’s. It was served by the housekeeper to the family after a traumatic event. Now I know how to make it myself. Thank you, Emmy, for exposing us to so much interesting history!!!
I adore beef extract spread on toast. We have it in the supermarkets here in the UK, it's called Bovril. It has the thickness of marmite, but it's beefier & slightly less tangy than marmite.
I instantly thought of Bovril when I saw the title. I'm from England and my family have been drinking hot bovril when sick for years and years now, or just when it's cold out. It's also eaten with bread and butter to dip into it to make a meal for when times have been lean.
I'm from Colombia, I've never seen that gadget, I asked my grandparents and they had never seen it before. Love your videos!!! 😍
Sneaky! I remember you showing us all those fantastic old books on IG! Very cool! Thanks again for a very interesting video 😊
This was really cool. I never thought about extracting it that way, but it makes sense. Hoping to try the tea soon! Also I love that you included a link to the scanned book, it's so fascinating.
This makes sense! One of my favorite things to eat is bread dipped in the juice that seeps from meat after its taken off the grill. It's really really tasty. This is probably pretty similar
you make beef tea the same way my grandmother always has, in a jar, in water (all the recipes i've found are just in a pot, minus the jar). i made it the same way recently for my grandmother, but added garlic, scallions, thyme, parsley, salt and peppercorns.
I first heard of beef tea when I read The Secret Garden. It’s one of my favorite books, and it’s interesting to finally find out exactly what it is, which makes complete sense in context.
Beef tea is mentioned in Dubliners by James Joyce and I always wondered what it was exactly. Adore your channel!
I love how calm you are when you make theses videos
The beef tea is like the beef soup in Tainan, Taiwan. We have beef soup for breakfast( put raw and thin slice beef in the bowl and pour hot boil water on it then drink it, usually we will put slice ginger on top for extra flavor and it delicious plus high protein so enough energy for hard work people)
I respect the time and effort you put into your videos!! I love this channel
If you're looking for more recipes, there is a very old Irish recipe that was popular-ish during the famine (not something most people would eat now, but it's described in a popular childrens book called Under the Hawthorn Tree). Its essentially simplified black pudding, but without the animal casing or slaughtering the animal. Blood was bled from a live animal, like a cow or pig, and then mixed with barley or oats and cooked in an earthenware or cast iron pot to form a cake- or loaf-like product. It's unappetizingly and uncreatively called bloody pot. It predates the famine by hundreds of years, but I would imagine it was perhaps always associated with scarcity. Because nope.
Erin we still eat it today! Mostly for breakfast foods, there’s either white or black pudding, with black pudding still being just the blood mixed with barley or oats! ☺️
@@dominicgreville yeah, I'm well aware of black pudding and blood sausages - had it many, many times. What I haven't had is bloody pot - oats cooked in blood only, not seasoned, mixed with pork by products, and stuffed into casings. I'd imagine they're quite different, taste-wise. And texture-wise for sure.
Love love love your vid's Emmy! Fun, interesting, educational and entertaining! Just awesome!
This was really fascinating!! You find such interesting topics to make videos about.
So there's this British show Supersizers Eat/Go. Their pilot episode was Supersize Me Edwardian. One of the hosts Giles makes beef tea from a recipe book but it was raw beef with a little water left in a jar next to stove while he cooked invalid toast. Sometimes the episodes appear on TH-cam. So when you can check them out. There is a lot of old recipes they eat while dressed for that time period. Also it has Sue Perkins from The Great British Bake Off/Baking Show.
Your videos make me feel so wholesome 😭
Legend has it that Emmy will never catch another cold again....
I knew it!! There used to be an antique store in my area that I'd frequent. They had one of these meat presses/extractors. They didn't think it was for food. I did. Wish I would've bought it!!!
The beef juice and the extractor/vice reminds me of the French recipe and device for making pressed duck, in which the duck is also somewhat undercooked, although the idea there is to use the bloody squeezings in the preparation of the accompanying sauce. This is used to finish the cooking of the main cuts (breast and legs) which have been separated before the undercooked duck carcass is pressed.
Omg Emmy, you’re the real MVP for doing this lol! Your stomach is tough as a rock.
🌿👀. Thank you Emmy! I was recently in hospital, and the first thing I got to eat was beef broth. It was much stronger (more like the beef tea) than what is available from the grocer's. I will have to find out if they purchased it that way. Thanks to your Auntie as well.💟
Hi. I'm new to your channel so I have a lot of catch-up to do, hence commenting on a 2 year old video.
1. My mom would serve beef tea with a little lemon - swore by it for colds/flu ... my dad would stir in about a teaspoonful of ketchup, which changes the flavor entirely (and not to my liking, but to each their own).
2. The CC just told me we "need to vacuum Oz."
As always the captions are HILARIOUS! When you said “It tastes heme” the captions wrote “It tastes HUMAN” 😳
I did a double take!! 😆
I was given a book '' Housekeeping In Old Virginia" that has a section in the index : The Sick-Room Diet And Remedies
For The Sick. Has quite a few recipes for beef, chicken and other foods.
Very interesting. I love learning about how my ancestors may have lived in different generations. Times were so very different. I would have loved living in the 1800s hardships and all (other than no Emergency rooms or penicillin).
I love this series of videos. So educational.
So Emmy made beef tea and espresso? I will try this next time I’m sick. Sounds delicious!
Thank you Emmy for you wonderful research and to Aunt Suzie
I love the vintage gadget tests! I think this are my favorites!!
Wow! I didn’t realize the history of beef tea was so prevalent. My family makes beef tea when one of us is ill and without an appetite. We use liver instead add may add onion and a little garlic prior to adding it into the pressure cooker.
I’m from Pakistan and in our culture people always make those who are unwell or weak yukney which is a meat broth soup - similar to this. It’s a recipe I’ve also learnt from my mum as it’s tastes good and hearty
Thank you for inspiring me to start collecting antique kitchen items. Just got an vintage mandolin and juicer.
I'm not sure if you have a similar thing in the US, but in the UK beef extract called Bovril is still quite regularly sold and made into a drink, which is especially popular at football (soccer!) games. :)
Hi Emmy! I know it's not really your style but could you try making a francesinha, which is a typically Portuguese dish? You're the only TH-camr I trust to not ruin this amazing dish! Lots of love from Portugal!! 🇵🇹
This is the first thing that Emmy has tried that I will not be willing to drink. She’s a brave BRAVE woman
I was thinkin about the possibility of doing the same thing with liver, cause it's more rich in iron, maybe its a cultural thing, i think most of americans dont really like it or eat it, but in my country liver is quit expensive, its very delicious and its known for its nutricious value,i would like to know what are your thoughts ..
The problem with using liver is that it is such a fragile meat and it is so easy to over cook. Americans do not realize it and the poor liver ends up tasking like shoe leather. "Done" to an American means that the liver is brown all through, and by that time it's over cooked. I would think that beef liver tea would be doable, only bringing it to a boil, then simmering for only about 5 minutes. It wouldn't have that strong hemi flavour, yet give the nutrition required.
Well.
I might just make beef tea just to preserve some bad cuts of meats.
If you really mean "preserve" as in canning - you MUST pressure can meat (and most vegetables). Emmy essentially water bath canned the beef tea when she cooked it. Despite the fact that the lid was vacuum sealed, it wasn't cooked long enough or hot enough to kill the germs, especially botulism. You would have to store the tea & use it like soup - refrigerate and eat within a couple of days.
Count Emmy. I prefer the beef in the jar, which resembles canned meat. The latter cooks 90 minutes under pressure, or 240 °F..116 C.for long term preservation.
What a beautiful blouse. Always enjoy your videos. So interesting and informative.
Graciesmom 2018 I got the same blouse, it’s from target 😊
I was never quite sure what 'beef tea' was. Now I realize it is simmered juices from beef. You often hear (see) beef tea being referred to in old British movies. Another mystery solved! Thanks Emmy.
Very interesting. I watched a show with a famous French restaurant that use a large one of these at the table to extract the juices from a roast duck carcass and make a gravy to serve with their duck dish.
Is the extract the same as beef consume? You would add that to a roast for more flavor. Fun stuff.
Not an expert but l think Consommé is more like a clear soup whereas this is super concentrated meatiness.
It seems the pressed juice is the same as the juice you see under your steaks and pork in it's packaging. It's an iron rich protien which gives it the red tint found in muscles to aid in transferring oxygen between the fibers. And the reason the cooked steak tea is so different is due to the additional juice that was expelled from within the muscle cells.
Ok now you've got to find Bovril- British beef tea concentrate in a jar
Jolly Family thats what i was thinking
Beef extract is sold in the UK by Bovril. It's very popular with football fans during a match because it keeps them warm.
Hey Emmy! I love your videos! They make me so happy to watch!❤💕💗
All these are fasinating! Thanks Emmy!!😁😁😁
This reminds me of a show on Food Network where they made pressed duck. A large press was used to squeeze juice out of a duck carcass to make a sauce.
Love the point about the overlap of food and medicine for wellness
I love these types of videos you do! I learned so much.
In the UK its called Beef Tea and was for the elderly or the Infirm but now you can buy it in most supermarkets as Bovril or Beefy Drink.
I went 'EWWW' out loud when I saw that extract pour out of the press, you are a braver woman than I Emmy!
Most cookbooks, until recently, had a Household Remedies section. Good for invalid nutrition, cough syrup, fever reducers, "antibiotics", herbal medicine information, hand add face creams, even what we would consider make up.
Townsend sells several 18th century cookbooks. They have a great TH-cam channel too.
Always learning something on this channel!
I realized i was scrunching my face and being repulsed by this while also super curious to try it. Hahah! Mixed emotions but glad emmy is here to try it first!