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  • Today, I'm going to show you how to make portable soup.

  • Portable soup was very popular in the 18th Century for many good reasons.

  • Thanks for joining us today on 18th Century Cooking with James Townsend and Son.

  • So let's talk a little bit about what portable soup is.

  • It's a very concentrated form of essence of meat, sort of like a solidified broth, and in the time period

  • they used it like we would use soup bouillon today.

  • It goes by many different names; in period texts you'll see it as portable soup, portable broth,

  • pocket soup, veal glue - I like this one - portmanteau potage and the list goes on and on.

  • Portable soup was extremely convenient. It doesn't take up very much space, it's very light,

  • it's a very condensed food source, and it's very flavorful in that very condensed form.

  • It was used by the military, by travellers...

  • [It was] even used as an invalid food source at times, especially aboard ships, so it was used in many different situations

  • but it was very difficult to make, especially in a home setting.

  • It took a long period of time to make.

  • You have to watch it all the time because if you turn your back on it

  • and it got too hot it would ruin all your work, so it was very laborious.

  • It was even industrialized in the 18th century.

  • Even if you're not a historical reenactor yet, this portable soup makes an excellent homemade

  • flavor booster that's all natural. You can use it in sauces, soups, gravies, so it's great for that.

  • Now, if you watched our recent bone broth video, this recipe starts off exactly the same way.

  • You can do this over a [slow] open fire, you can do it on your stovetop, or

  • since you're probably doing this at home, and you want to make this easy; I really suggest using a slow cooker.

  • I'm using a medium-size slow cooker. It'll hold about 5 pounds of meat.

  • If you want to make a larger batch, I suggest using a kitchen roaster.

  • The meat I'm using is beef shank, similar to what we used in our bone broth video.

  • Beef shank is a hard-working muscle, so it's a tough cut of meat.

  • It has a lot of collagen in it which makes it especially good for this recipe.

  • Another good cut of beef would be the neck bone. Other cuts will work, but just not as well.

  • Now this can be done with poultry; you can boil that in water and that will be the basis of this portable soup.

  • So you can go ahead and place your meat in your slow cooker and cover it with water.

  • Most of the recipes we found suggested adding nothing else:

  • [because] seasoning can come later when it's actually used as the portable soup.

  • Some of the recipes suggest using only the meat, other ones include the bones.

  • and that's what we're doing in the recipe today.

  • Turn your slow cooker on low and go about your business for the next eight to ten hours.

  • Once the time has gone by, remove the meat. You can now pick it clean of the bones and any remaining gristle and fat.

  • This is really good tasting beef... At this point turn off your slow cooker and let it cool completely.

  • As it cools the fat on the top will solidify making it very easy to remove.

  • Once you're done with that, strain your broth and filter it through a piece of cloth to get out all the settled particles of meat. So go ahead and rinse out your slow

  • cooker and return to clarified broth to it and turn it back on low

  • Let it go and leave the lid off; let it cook for anywhere from 18 to 24 hours.

  • What we're doing at this stage in the process is reducing the broth down to a gelatin.

  • Gelatin is an interesting thing: don't expect to be able to reduce this down into a hard block.

  • What you end up with is a nice, medium brown gluey substance.

  • If you overcook it, you will burn it, giving it a very, very, unpleasant taste.

  • Once your soup reaches this stage turn off your slow cooker and let it cool completely.

  • Then you can turn the gel out onto a cloth

  • Now the soup is still very gelatinous, to get it to the point where you can store it, put it in your pocket, [et cetera] it needs to be dried.

  • Now, you cannot do this with heat. Any temperature of heat, will just turn this into a liquid again;

  • and then you'll just burn it. So it needs to be done without heat, you can do this in a dehydrator,

  • but you need to make sure the dehydrator doesn't heat anything up.

  • The period recipe actually suggests turning it out on to a

  • woollen flannel cloth, just like we've done here and flipping it over two or three times a day for

  • 10 days or two weeks or so. If you want to speed this process up at home, put this on a cooling rack and

  • put it in front of a fan, and it'll dry out in a couple of days.

  • The end results will be a very stiff paste.

  • It's almost like leather. You're going to cut this up into chunks and then

  • wrap it up in paper or something similar to store it away. It'll continue to harden as it ages

  • But it's completely usable in this leathery, hard form.

  • In our last episode we made a spring soup, we use the portable soup as the base for that,

  • so make sure to go back and check out that video.

  • Thanks so much for watching; if you're new to our channel

  • I want to welcome you. You can subscribe by clicking the button right up here, also check out our related videos.

  • Thanks so much for watching!

Today, I'm going to show you how to make portable soup.

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B1 US soup portable slow cooker cooker broth meat

Easiest Way to Make Portable Soup

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    Samuel posted on 2018/11/02
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