Post by divtal on Oct 7, 2019 20:42:27 GMT
Thanks for the history. I found another video about Scotch eggs. This is from a series "James Townsend, and Sons," that explores life in The U.S., during the eighteenth century. They do a number of food/cooking installments. Evidently, the dish had made it across the Atlantic, but, is no longer as popular as it once was.
In this video, the preparer uses small bits of cooked ham, and other flavorings, bound with egg-yolk. There isn't animal fat added to the mixture, but it's cooked on a thin layer of suet, rather than deep-fried. Perhaps, that's what "scotching" means. I'll have to look further into that.
(Note: the video runs 10:28. The recipe/demonstration doesn't begin until 5:22, in. The first half is an introduction, and discussion about how the preparer came to choose cooking in the 1th century, as the focus of his study. It's kind of interesting. But, if you want to "GET TO IT," fast-forward in.)
www.youtube.com/watch?v=IN03MUqeUa4&t=476s
In this video, the preparer uses small bits of cooked ham, and other flavorings, bound with egg-yolk. There isn't animal fat added to the mixture, but it's cooked on a thin layer of suet, rather than deep-fried. Perhaps, that's what "scotching" means. I'll have to look further into that.
(Note: the video runs 10:28. The recipe/demonstration doesn't begin until 5:22, in. The first half is an introduction, and discussion about how the preparer came to choose cooking in the 1th century, as the focus of his study. It's kind of interesting. But, if you want to "GET TO IT," fast-forward in.)
www.youtube.com/watch?v=IN03MUqeUa4&t=476s