The Tale Of Two Cakes
This is the first in a series of episodes we did with the great people at Historic Locust Grove in Louisville Kentucky. Today we are joined by Brian Cushing and Amy Liebert to dig into a scandal surrounding these two delicious cakes.
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Dutch Oven Baking: Getting To Know The Utensil
This is the first video in a short series on baking in a “Bake Kettle” or Dutch Oven. Today we experiment with getting this utensil to the correct temperature for baking. We finish the video off by baking a loaf of bread. The Dutch oven was perfectly suited for use on the frontier. One can fry in it, make stews and soups with it, as well as bake in it. While the first two cooking methods are fairly easy, baking with a Dutch oven can be a little intimidating. With a few hints and a little experimentation and practice, baking in this 18th-century pot can be easy and rewarding.
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Baking Bread in the Earthen Oven Part 2 – 18th Century Cooking Series
This is the second part of the earthen oven series part of our 18th century cooking series of videos from Jas.
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Baking Simple Gingerbread – 18th Century Cooking
In this video we make Gingerbread – For your holiday pleasure. Make sure to check out the companion blog to this series at http://ift.tt/1iMiONd and our website – http://jas-townsend.com
No-Knead bread has been around for hundreds of years. In this episode we make an 18th century No-Knead bread which they called in the time period “French Bread”. It is an easy and very tasty bread, we hope you give it a try.
As the population in western Europe exploded during the latter half of the 1700’s, wheat became an important export commodity for the mid-Atlantic colonies. It was a natural progression for “Indian corn,” a grain native to the Americas, to fill the dietary gap for colonists. This was especially true for the rural folk and labor classes. Next week’s episode in our “Cooking with Jas. Townsend & Son: 18th-Century Breads” video series will look at the history of cornbread in the American Colonies. We’ll also show how to make an authentic “Common Loaf” of unleavened cornbread as well as “johnny cakes” that you can take along on your next journey.
The second part of our bread series that is part of our 18th century cooking series. We concentrate in this episode on all the interesting mixed grain breads and the reasons for them.
A great tasting bread pudding variation from 18th century cookbooks. Make sure to check out the companion blog to this series at http://ift.tt/1iMiONd and our website – http://jas-townsend.com