Feeding A Medieval Knight

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Subtitles: Jose Mendoza

#tastinghistory #medievalpie #knight

[TastingHistory]

Check out these other interesting Medieval recipes:

[Lauren.E.O]

“I will not attack […] nuns unless it is their fault.”
Ah, yes, because if there’s one thing medieval nuns were known for, it was picking fights with knights.

[ShortHax]

Imagine if there was restaurant that served medieval food like this

[theresathomas]

You didn’t fail at frying the pies: you inadvertently made Humble Pie.

[LastHazzerd]

Man, i think my favorite culinary invention found in most cultures is the dish that is savory food wrapped in dough

[mirebast]

SCA friends who have researched medieval cooking have said that egg yolks were a common ingredient partially because there were a lot of non-food uses for the whites, so you had extra yolks you didn't want to waste.

[candym]

Hey Max! I'm from Argentina, we still eat these here. If you want to fry them, you have to get an deep sauce pan and fill it with lard till when it melts it's deep enough to cover the pie (here we call them empanadas). The lard has to be very hot, we usually test it by throwing an little bit of dough and it has to make bubbles and brown evenly. First your pies will go to the bottom of the pan, you have to make sure they don't stick to the bottom but it's quite easy. When they start floating and are golden brown, you take them out. You can reuse the lard and also you can do this with oil but the taste is different, it's much better with lard. I think the reason you couldn't fry them is because the dough is too thin: the dough is usually very soft and easy to manage, it has to be on the thick side, around 5 mm, and it has to be very well shut otherwise it will come apart when you put it in the lard. I hope this helps :)

[maryannebartlett]

"Fry" in some recipes from this era means to set it by the fire to do more like dry and brown.... not a lot of difference from baking, except that it's not in an oven. :-)

[bobmcguffin]

I guess it's kinda fitting to know that Murderhobos were not just something imagined at D&D tables to frustrate the DM. They were authentic to the setting

[SoundlessSilence]

Not enough people talking about the absolute champion who wrote a recipe as a poem.

[Lauren.E.O]

Fried or baked, pie is pie, and therefore the best thing ever.

[sillylittlefroggy]

It's very admirable you show your mistakes and not afraid to admit it!! Making this stuff is hard and thanks to you, we can make them easier <3 I love your channel.

[meridithcole]

So cool. Homeschooling mom here and we are learning 900s to 1500 period of time this year. Going to have to make this with the kids!

[runningweasel]

"I failed and thats ok." This is why we love you Max!

[VeridianHerald]

"Failure is a vital part of all scientific endeavor."

"Good judgment comes from experience; experience comes from bad judgment"

Think of all the time and effort your experience has saved your viewers. You are providing a magnificent service. One that is very enjoyable to watch.

[willrussell]

The hot water crust may have had trouble frying because of two factors: friend of the show Sohla El-Waylly mentioned in her recent Original Chinese Dumpling Ancient Recipes episode that hot water dough hydrates the starches more readily than the gluten, creating a softer but more delicate dough.

Second, the addition of fat to the dough and then aggressive direct heat means you're more likely to render it out during cooking, further compromising the dough.

Baking was slower and less aggressive, so it yielded better results.

[robertcalvert]

A historian and a cook. You are living the dream, sir. Thank you for what you do.

[Iceechibi]

The Sirfetch’d in the background really makes this episode lol

[BEZERKSTUDIOS]

Incredible how many cultures have their own "meat wrapped in pastry"

[Frozenpriest]

Here we use an empanada dough that has a lower fat-to-water ratio, and it works for both oven and fried empanadas. With the fat content in the recipe, the dough used might be closer to a shortcrust than empanada dough (which is ideal for oven cooking rather than frying).
Love from Argentina!