Welcome to the New World of Pickling. Garum, Pompeii Fish Sauce. Home Made Fermented Fish Sauce. This clear brown fermented sauce, made from small whole fish including the head and organs, is rich in iodine and other substances that benefit the thyroid gland.
On heating, the fishy taste disappears but the nutrients remain. You may add fish sauce to any heated soup instead of salt. Fish sauce originated from Asia where is it used in everyday cooking. Included in coconut curries and soups, it’s a wonderful source of iodine and other thyroid nutrients and well ad vitamins A and D. Roman soldiers marched 20 miles a day wearing armour and carrying an 35-40kg pack which included their food. Makes about 2 cups 600gms small fish, including heads, cut up 3 tablespoons sea salt 2 cups filtered water 2 cloves garlic, mashed 2 bay leaves, crumbled 1 teaspoon peppercorns several pieces lemon rind 1 tablespoon tamarind paste (optional) 2 tablespoons whey.
Recipe for Garum or liquamen, the Roman fish sauce. Garum is one of the basic ingredients in the cuisine of Roman antiquity.
It is a fish sauce that was used to salt dishes. You can't simply use kitchen salt, because instead of extracting moisture (which is what salt does), garum adds moisture to a dish.If you want to cook an authentic Roman dish you'll need this sauce, especially when you are using recipes from De Re Coquinaria. It is used in much the same way as our Worcestershire Sauce or Maggi: you add it in small quantities to a dish.
The fish sauce is not meant to be used as a sauce on its own. There are two ways to acquire fish sauce. Many roads lead to GarumThere are several Latin sources for the process of making garum. Recipe for cheap and fast garum This recipe is inspired by the one J.M. van Winter gives in her book Van soeter cokene, pp. 35/36. The end product, home-made garum, although "cheap and fast", is surprisingly tasty and not at all fishy. Sterile jar or bottle - Start with rinsing the bottle or jar with detergent. Red Boat fish sauce - any good? - General Chowhounding Topics. Fish Sauce - do you make your own or have a favorite? - General Chowhounding Topics.
My favorite fish sauce brand is called "Flying Horse on Earth Brand" and is a Nuoc Mam Nhi (fish sauce from a 1st pressing), and is pictured in the attached photo.
To save you some reading here are the key things to look out for when searching for this brand: * Nuoc Mam: fish sauce * Nhi: the 1st pressing - look for this! * Phu Quoc: island in Vietnam famous for the quality for its fish sauce; printed on most fish sauce bottles, but I've yet to see one actually come from Phu Quoc, let alone from Vietnam! * Flying This, Flying That: many bottles carries a similar name - to be sure, look for the matching graphics from the attached picture in addition to the words "Flying Horse on Earth Brand" * ingredients: avoid additives such as hydrolyzed vegetable protein, artificial colorings, or other additives such as MSG; however this particular bottle does contain sugar. Homemade Fish Sauce Recipe- Nam Pla. I love exploring exotic cuisines.
Discovering new ways of cooking, new food combinations, is so exciting for me. I usually learn about these different types of foods while working my way around the blog-o-sphere, and on my recent travels I came across a bunch of Thai and Vietnamese recipes, all of them sounding very intriguing, but all non options for me because...
The ubiquitous ingredient, found in nearly every recipe I chanced upon, was an ingredient that I'd never used or even tasted before in my life, never even seen it being sold in any stores I'd been to even when living back in the US, and now that I live abroad, have no chance of finding that ingredient. That ingredient was fish sauce, a fermented fish condiment, also known by the names nam pla, nuac mam, and nam pa, among others. PEMMICAN.pdf (application/pdf Object) Pemmican Recipes. By Filip Tkaczyk Are you looking for some excellent pemmican recipes?
Wait, what is this thing called pemmican and where did it come from? For starters, pemmican is originally a Cree word for rendered fat. Pemmican is a food used by a variety of Native peoples for many generations, and was adopted by the fur traders in the 18th and 19th centuries. It likely originates from North America. This amazing stuff is a dried mixture of meat, berries and rendered fat (also called suet or tallow).
Pemmican is a great asset to have with you while exploring the wilderness even today. Here are some great pemmican recipes you can try out to make this amazing food. Pemmican RecipesRecipe # 1 Ingredients: 4 cups lean meat (deer, beef, caribou or moose)3 cups dried fruit2 cups rendered fatUnsalted nuts and about 1 shot of honey Instructions: Meat should be as lean as possible and double ground from your butcher if you do not have you own meat grinder. Recipe # 2 Grind meat to fine pulp in a blender. Recipe # 3.