Garum Masterclass v1 3
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- Опубликовано: 5 фев 2023
- Welcome back to A taste of the ancient world . Our film of ancient fish sauce is ready! All I can say is that life gets complicated not just for me but also the for Rod, our wonderful camera man. We have been plagued by gremlins in the film which caused huge delays and we had to call on experts help to untangle it. As I am sure you will agree it was worth waiting for and we simply could not have ditched this version and stated again (we did consider this) as its just too good this way.
Here and don't forget at the website too www.atasteoftheancientworld.c... you will find everything you will ever want to know about ancient fish sauce and how to duplicate or substitute sauces in your Roman cooking.
Thank you for this. And at any cost, your book is worth every penny.
I made a comment before I read through the other comments - I wondered if Max from Tasting History had a copy of the book. And then I looked, and here you are! So I had to delete my comment 😆 p.s. *clack clack*
@@sharimeline3077 same! Lol. We found max in the wild. He had me at garum
I just got your book for xmas. Max. I love it. Me and the ms. Ate going to definitely try to make some history foods
God Bless Spain❤ and thes very best garum produced 2.200 years ago👍
Thanks for your videos🙏👍
Oh Lord. Someone who cares enough to retrieve & preserve knowledge. What a rare bird she is.
This is one of the best RUclips videos.
You've piqued my curiosity and caused me to reassess my ideas about the possibilities of fish sauce! And such a lovely garden - this was a joy to watch. And kudos to the camera man, who knows exactly where to look; not a gremlin in sight. :)
I am incredibly glad to see you back. I thoroughly enjoyed your book on garum, and it was well worth the price!! No need to apologize for that, considering all the work that went into it. Thank you for this presentation.
much thanks for that. Great to know it is appreciated.
Oh, I’ve missed these videos! Welcome back.
What a wonderful video.
Sally, you're back...I'm delighted!
Thailand fish sauce cures for a year or more. There are all kinds from artisanal to mass market. It's delicious and I always have a bottle in the fridge. I can't imagine it's too different from the antique European kind.
Thank you, phantastic !
Thanks for your knowledge. Made it and it turned out great.
Woot! Happy to see you again. =D
Hay that is awesome in itself cheers
Awesome film!!! Hell i'd pay just to watch ya make bangers and eggs!!
I'm off to share this video among the Roman reenactment community. Please don't leave it so long before the next video.
That was very interesting, thank you. I was always a bit sceptical on the concept of rotten fish liquid, but after I tried colitura de alici, it won me over. From medieval recipes I know they preferred long pepper / piper longum. Did the ancient world have any preferences on pepper that we know of?
Good luck with the workshop endeavour!
Hi. long pepper was also popular in Rome and more expensive too. Black pepper was much more widely available. Thanks for your interest
Which one would you purchase to use to recreate dishes, if Red Boat is no longer a good option?
check out the website where tou will find a detailed discussion on the various types of colatura etc. If I had to choose I would say Nettuno variety
Thank you!
Sally, do you plan to do a review/profile of Nettuno? Is it a whole-fish product?
hello I am a chef and starting my Garum Journey I would love to connect with you about learning more and wondering if I could purchase some of your fish sauce to sample and compare to my own.
Hi sorry I don't have any left I am afraid sorry! I can be contacted via the web site if you want to discuss this more
Can i ask you also?
I saw below that you were leaning toward Nettuno Colatura as a liquamen analog, but I was under the impression that Nettuno was made with cleaned, gutted anchovies, so it wouldn't have the ideal protein levels, correct? Does the Nettuno aging process approximate the protein levels you'd get from whole-fish preparations? Are there any other contenders besides Nettuno?
Hi. It’s not clear precisely how much protein is absorbed over the long aging process with colatura. I suspect from taste that it does increase over time. I also now prefer Garum Lusitano. Google Can the can restaurant in Lisbon. It’s still not right 🤔 but closer to authenticity . I am still largely using my own. Thanks for your interest
@@atasteoftheancientworld9070 Thank you, Sally -- this is a fascinating subject. I have looked into the Can the Can product, but the size/cost of the bottles just doesn't make sense for a home cook. I think I will try to make my own, but in the meantime, I wonder if anything could be added to one of the commercial European fish sauces to make them more suitable? Who knew ancient fish sauce could be so elusive!
@@user-lu7kn4hl3d I do comprehend the problem £300 per litre is a bit steep. My earliest option found in the little green book Cooking Apicius is to take a litre of grape juice, reduce to a 1/3 of volume and dilute a modern fish sauce to taste. You are trying to reduce the salt without reducing the umami and this is hard to predict so experiment. Original recipes use wine in the first stage of the process so its not so out of keeping.
@@atasteoftheancientworld9070 I have Cooking Apicius and, if I remember correctly, the reduced white grape juice was meant to control the salt levels of SEA sauces. I thought Nettuno was already at roughly the correct salt level, but I might be wrong. If I understood correctly, the problem with Nettuno and other Colaturas is the absence of other elements, such as meatiness/protein-iness. I guess the question is: if you had to choose between a doctored SEA sauce, a specific Colatura or some other commercial sauce, which would you choose?
so where is the finest garum avaliable today?
Hi www.canthecan.net/en/ where you can buy a sardine or mackerel liquamen made at the ancient fish sauce site of Troia. Its exceptional and close to an authentic experience Not cheap and if you are cooking Roman food you will need a lot at E300.00 a litre. cheaper to make your own tbh
@@atasteoftheancientworld9070 thanks i've splashed out on some Lusitanian Garum. im quite excited :)