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Fun fact, 350 years ago, people get their ice from ice merchants, who gets their ice from ice miners who lives in colder areas closer to the poles. So people were using ice that was taken from lakes and rivers, brought in by a ship, sold in big blocks and stored in an ice shed. Having ice in their drink and eating ice cold desserts is a sign of wealth, because ice was a rare item.
They cut the ice off lakes in the winter, stored it in warehouses where it was covered with sawdust. It wasn't a near the poles thing. It was where ever the lakes froze in the winter and they had sawdust. Much of it was done local and many put their own ice up if they had access to sawdust or sawmill. It was shipped by rail to cities and warmer regions. No sawdust, ice melted.
Disagree. She’s awful. Besides the lisp, slurred speech and monotone, there’s zero enthusiasm for the ingredients, the process, and what could have been a phenomenal recipe. Worst video ever from this channel.
One of the best and most fragrant ice creams I've had in my country is rose flavored ice cream. Tastes like fragrant roses and delicious too. In the country, rose is also made. It's very good. It's made with fragrant rose petals placed in water and left out for a few days. Another one is elderberry with lemon (socata) drink. Homemade very delicious drink.
*Whoever that invented the ice cream... is a KING.* Here to express my love for ice cream: - My username. - I did a speech on ice cream in 8th grade English. - I eat ice cream cake every year on my birthday. - There's always a box of ice cream in the fridge. - Every time we play Kahoot (online game), my username would be IceCream777. I love you King Tang of Shang (creator of ice cream).
I love ice cream just as much but never expressed it online. I should though because everyone in my life knows i love ice cream. all through college id have it even for breakfast :)
@@alisa1727 I once had to only eat ice cream for a week because I got my teeth pulled. Man it was one of my favorite weeks in my life... I ate 2 gallons of vanilla ice cream (you can only eat plain flavored since little chunks could get stuck in the wound)
Can you try making stretchy ice cream? I saw that somewhere and it looked really cool Edit: well I guess other people want to see it too lol. Didn’t expect ppl to see this
Ice cream is a lot older than a lot of people think. The precursor to modern ice cream dates back to the Roman Empire and the Chinese have apparently been making ice cream back in the days of Marco Polo. They used saltpeter in addition to salt to lower the freezing point of the ice.
My grandma in North Carolina used to make homemade ice cream from scratch sort of like this and it was very yummy. The whole family would go nuts over it and help her make it. She used a well for water when she was young.
In Greece too; lemon flower water and rose flower water as well. Westerners often completely forget where they stand in terms of modernity with such phrases as: "smells like aromatherapy."
comment section ratio 50% Dumb memes 45% "shes so beautiful" comments 4% "you need to do this the old way" comments 1% actually regarding the recipe EDIT: HOLY CRAP 700 likes.. I'm literally famous, lmao
Till nowadays Ice cream in the Middle East has those flavours+ pistachios + melted Arabian gum, and it's called: Bouza, sold traditionally in shops and street vans.
no papa It depends which part of the Middle East you lived in, or you've probably seen it but not recognise it, Bouza or بوظه In Arabic is originally a Turkish drink or an Ice cream, which was borrowed from their cuisine during the Turkish occupation in Arabia for more than 400 years in Mid centuries, u can find it with its original name Bouza in Syrian & Lebanese restaurants, while in other Arabic countries it might be sold under Vanilla Ice cream.
n1n1nanou It took me a while myself to understand what Ashta was referring to 😂Obviously it's a wrong translation for the word قشطه In Arabic, which is the Arabic version of thick cream or creme fraiche in French, and it might refer to a Lebanese dessert; made of the same ingredients as Bouza, but chilled instead of frozen: Qashtalia or: Ashtalia, as the Lebanese and some other Arab nationals tend to pronounce the Q as A sometimes in their own dialect.
She did a decent job, but needed to know that flavors get stronger to the taste as liquids cool or freeze since it takes time to develop. This is why it's best to add less flavor...what seems not flavorful when hot will taste better at room temperature or cold.
When I saw her first contemplating and then actually dumping 4 blades of mace, I instantly realized why she says the flavour is strong in the video's intro... Yeah, it's an amateurish mistake. Especially with recipes you are not familiar with, it's best to try them out as closely as you can with your available tools and ingredients before you tamper with them. That way, you can tell exactly in what way you'd need to readjust any further attempts, should you feel like it.
Geri Miller Ive always thought it was the opposite...that flavors are often more pronounced in hot foods, but the colder the food is, the harder it is to distinguish the flavors. For instance, cold ice cream tastes sweet not not overly so, but if you've ever tasted melted ice cream, it's too sickly sweet to enjoy. But IDK maybe that depends on which flavor it is?
You’re Correct Ana, Cold foods mute the palette. Easiest example: taste a bottle of wine at room temp vs chilled. It's not that the flavors are getting stronger as the cream gets colder, it's that it takes a long time for flavors to diffuse through fat (milk/cream). That's one of the major reasons why recipes will say to chill the ice-cream base overnight before putting it into a machine, or letting cookie batter rest in the fridge: the temperature is for safety, it's the time frame that's spreading the flavor.
Generally, less is more. It's kind of ironic that she understood that you can't take the sugar out but didn't consider that the same is significantly more relevant with spice, where a tiny difference in quantities can make a perfect recipe practically inedible in some cases.
Panagiotes Koutelidakes I agree. Every time she added more I kept cringing.... & then at the end when she’s like oh it’s too strong, I was like, well DUH!!!!!!
@Thanatos You really don't need anywhere near as much, if you use it properly. The strength of the flavour of orange flower water develops over time, so putting a tiny bit at the beginning is not going to be noticeable, especially against heavy cream. You need to let the flavour meld into it before it will be noticeable. Did you notice how she felt it was too much in the end for her? It's not that the smell resembles aromatherapy normally: if you put the right amount, it's far subtler, far easier to like. She put too much, and didn't consider why the recipe called for less. Also, news flash for you: you are not supposed to taste them undiluted. This should be a big hint here.
Panagiotes Koutelidakes I’m no expert cook but I would have stopped at 2 tsp. I don’t remember if the recipe gave an amount though. Some of these old recipes don’t give any amounts. She had to guess with the sugar.
Ann Fanshawe was an English memoirist and cookery author. Born at 25 March 1625, St Olave Hart Street, City of London, United Kingdom and died at 20 January 1680, Ware, Hertfordshire, United Kingdom, married to Sir Richard Fanshawe, 1st Baronet (1644). Daughter of John Harrison, this lady was a talent at her time! She wanted this to be a modern trend of the 1700s but look what ice cream is now. After all, this what you can do is.. mix the blade of mace and orange flower water and BOOM!! I mean like no one really used to read her books THAT MUCH. but wait till 200 years and BOOOOOOOOM! SOMEONE SAYS OK I READ IT ITS A PIECE OF HISTORY.
Stormy Tube I live in London Bridge right next to the City and so Ann lived near me, also near Fenchurch st station and Seething Lane, which I walk past often 😀
Back then food was generally very simple for most people. As usual it was only the rich who could afford fancy food and back then, in that part of the world, that would be kings, emperors, Roman nobility and the upper echelons of the Roman army. They did have a merchant class by then, as well as art/makers who also had a bit more money, but the less money you had the less fancy the food you could afford was. Jesus was written to eat them same kinds of basics foods the rest of the peasant class, lots of bread, simple vegetable dishes, some fruit, a bit of cheese and meat occasionally. Pretty much the traditional food they still eat in that part of the world now.
Back in the days, food was all about its exotic flavours and spices and textures. Now it's all about sugar sugar sugar and emulsifiers. Naturally, our generation will probably hate the previous generation foods because our tongues have been numbed by the current sugary diets
Shad Smith Sorry. I don't make videos. But we grind them together and i corporate them in some form. My mother does that. I gives a great aroma. I am sure if you search internet, you will be able to find one.
I am immortal and obviously I am coming from the past. I used to work for Lady Ann. We are proud of our legacy, you did it almost right. It is probably all those camera people putting pressure on you. Back in those days, we were super relaxed when cooking.
Orange water is a very delicate, subtle flavouring. You do not need a lot. You must let it gain it's strength over cooking and freezing time. When we make crepes we put about a teaspoon in the batter and let it rest for an hour minimum.
lol you don't need technology to suggest temperature, blood temperature for instance, dip your finger in the liquid, if it feels neither hot nor cold, its blood temperature.
I love the way this producer explains everything and makes such good educated guesses and is good at problem solving. I want to make this mace ice cream, but with almond or soy milk!
I want to see Kiano again. I'd love to sit around in a kitchen & help her experiment. She's smoooth & relaxing & matter-of-fact -- whatever happens we learned something for next time. Not SELLING or falsely excited. She cooks like me and my friends do.
Every-time I watch a tasty video with Kiano in it, I can't stop staring at her! She's so BEAUTIFUL! She has gorgeous eyes and lips! (Not in a creepy way) Also, she's so calm..like she could be synonymous with serenity :)
Actually, they used to collect the blocks of ice in winter and keep it in cold wrapped in thick layers of sth in cellars. Obviously, it worked only in places where temperaturę sometimes falled below zero, but still not only in freezig cold areas.
The wealthy would collect ice and keep it in a well in a little shed like place called an ice house. They would likely cut the ice out of lakes etc in winter and store it in the winter.
I love this because the style gives off a very chill and relaxed vibe. Most of the other tasty videos. I think the only other one that chill is the best chocolate cake video.
So, the thing with the Ice and containers, usually what they would have done, is to use a round container, and I want to say wiggle back in forward in the ice so if would freeze. Thats why modern ice cream makers now spin on their own.
In Bolivia there's a whole business around making icecream the old fashion way.... you make it sound as it's something "out of a stone age cookbook" but we still do it today. They are delicious and come in 2 flavors: milk-coconut and cinnamon. A very good option when you want to go natural
The thing about floral flavorings is that they are typically an acquired taste. People rarely try rose flavored anything and decide that they like it the first time around. I'd recommend combining the floral flavorings with something else to add additional complexity of flavor. Typically, you would add complementary fruits to bolster the flavors.
Pierre O. Park Sometimes they would wrap the ice in straw to keep in the cold. Sometimes ice cellars were not in houses at all, because the heating inside houses would make it melt slightly faster, and it would have to stay frozen from winter until used.
I suppose rose water tastes like soap, but the sweetened (or honeyed) persian rose milk (or indian if you add cardamone and some other things) is a drink I love to come back to in the spring.
