James City County – In September, Jolly's Mill Pond Online courses on the history of the bacon will publish – a virtual class, which is to be taught through cooking demonstrations and historical explanations.
The class, which runs through the hundreds of years of bacon story, begins with a recipe of 1500 BC. BC in China, including the hardening process of the meat, which lasts for several days. The course will continue to highlight a variety of cultures, including the old Roman recipes up to Virginian recipes.
“We can learn more about the ingredients that we see every day that really has a rich story. There are cultures that may have been forgotten that are brought back to life when you start explaining:” Oh, wow, there is a reason why we eat this meal, “said Angelia Kane, Jolly's Mill Pond Creative Director.
The idea came to Kane first when he examined the story of Jolly's Mühlenteich, who historically promoted the local feeling of grain, a mill with which corn flour and flour were produced. When Kane learned more about the grocery stories on the property of her family, she became more curious about one of the food she worshiped: bacon.
According to Kane, her favorite recipe for historical bacon is a bacon style from the 19th century from Mary Randolph's recipe, which includes a sugar and salt hardening process. Some of the class recipes contain several days in which the meat is healed. The course that is virtually enables users to work in their own pace in their bacon cooking process.
“The complete curing course and smoking bacon takes about nine to ten days,” said Kane. “I will make it a virtual class so that people can follow at their own pace.”
Contexts about how bacon was integrated into certain recipes, and the cultural importance of specific ingredients is interacted in the course of the course during the cooking process.
“Every implementation of bacon will have its own historical and cultural background, so that you will receive a complete context why certain ingredients were used and why a certain process was used,” said Kane.
Although recipes are taken from a historical context, Kane hopes to change small parts of the recipes in such a way that they correspond to their own taste, especially with American colonial bacon recipes.
“I generally enjoy warding off recipes. And that is also the beauty of it,” said Kane. “Every family had their own interpretation of bacon. They had their own dry remedies and their own recipes they use. And so I think I continue the tradition by doing certain things my own.”
Jolly's Mill -Teich does not plan to end with bacon, but hopes to expand his historical cooking lessons on topics such as the history of the grill, the open fire chef and the stories of chocolate and sweets.
“It is so important to recognize that history is not just for the textbooks. We can try our local history.” Said Kane.