The process by which various crops are turned into edible flours or grains, which in turn, are converted into delicious recipes is breathtaking. The everyday staples worldwide have come a long way from their ancient counterparts.
Despite a long list of scrumptious modern recipes, home cooks and chefs alike return to historical palettes from time to time. Such a practice teaches about past culinary cultures and deposits the collective wisdom of our ancestors.
Do you also wish to master the art of historical cooking? Then, practice is the key to getting there. Besides this evergreen tip, this article will discuss five more to help you crack the historical cooking code.
Less is Always More
What’s a standout feature of most Michelin-star restaurants? Their recipes are characterized by complexity and consistent deliciousness. However, history bears testimony to the fact that one does not always require a ton of ingredients or advanced skills to cook a lip-smacking dish.
If you observe closely, most historical recipes require a few core ingredients along with one or two optional ones. Consider the classic macaroni and cheese as an example. The earliest recorded recipe for this dish dates back to 1769. It was penned down by Elizabeth Raffald in her book, The Experienced English Housekeeper.
All you need for this dish is some uncooked macaroni pasta, whole milk, cheese for the sauce base, butter, and flour to thicken the sauce. There may be several variations but those are optional.
One primary reason why historical recipes were simple is because they reflected the availability of certain ingredients in a particular region. This only goes on to show how tasty food does not always have to be intricate and confusing. Some dishes are best served simple.
Cookware Matters
Over the centuries, the cooking utensils have changed dramatically. Contemporary cooks can choose from a wide variety of cookware, something which was not easily feasible for past-era cooks. Some of the most common cookware available during those times were made using cast iron, clay, or carbon steel.
Why are they so sought-after, especially carbon steel? According to de Buyer, this material is naturally non-stick and can last a lifetime. Moreover, the truth is that cookware does impact the food’s taste, texture, and cooking time. Some are also important from the health viewpoint as they may leach harmful chemicals into the food.
If you invest in high-quality heavy-bottomed cooking pots and pans, you may find better heat distribution and retention than the less sturdy variants. We understand that storing and maintaining bygone heavy skillets and pans can be a hassle. In that case, you can consider purchasing premium French cookware.
It is precisely popular for many reasons, including timeless aesthetics, ergonomics, durability, and traditional manufacturing techniques. In short, you can practically prepare any historical dish (even the complex ones) in a French cooking range.
All Meat is Not Equal
How does a modern customer typically get their meat? Most reach for the pre-packaged ones sitting on supermarket aisles. All they do is glance at the use-by date to check for quality. Keep in mind that such meats are not at all equal to what our ancestors consumed.
Back then, the only way to buy meat was to approach a skilled butcher’s shop. This means the product was largely fresh. Even when supermarkets popped up in the mid-1900s, people always inspected the meat to check for a good deal.
If you want your historical or vintage recipes to turn out just right, look for signs of old meat. What you need is a smooth and tender surface with an open grain along with a pleasant aroma. If the meat’s surface is spongy or rough, it could be stale.
Furthermore, choose only mild pink colors as yellow or white meats could also indicate expiration. Global meat production is expected to increase in 2024 and beyond.
This will naturally increase the amount of old packages sitting on the aisles. Remember this tip and prepare your recipes using only high-quality, preferably grass-fed/free-range meats.
You Need Not Follow Recipes to the T
This one may come as a shock to many since we are discussing historical recipes. The good news is you do not have to follow every recipe to its last instruction. In other words, consider the recipe to be more of a guideline that helps you to improvise on your creativity.
Otherwise, what’s needed to prepare delicious meals is attention to personal taste and the right equipment. Even if you were to follow any recipe to the T, the taste may vary based on your cooking experience, ingredients freshness, and your understanding of the recipe.
The best part about cooking is that it is quite forgiving. This means you can make variations or even skip/add an ingredient or two without ruining the basic flavors. So, let the stress go and enjoy the process as much as you will the final outcome.
Place a Bowl of Water in the Oven
If you have been cooking for some time now, you must be aware of this old wives’ trick. It is a common belief in the culinary world that placing a bowl of water inside the oven can prevent its contents from burning. Unfortunately, this is a myth, but one with a silver lining.
In other words, you should still consider placing a bowl of water inside the oven for other reasons. The water will create much-needed steam, which is desirable for dishes that need more than dry heat.
For instance – if you’re working on perfecting a historical recipe for a custard tart or a cheesecake, dry heat alone will make them crack or rubbery. The steam will be required to maintain moisture. Similarly, bread loaves may rise better as the steam prevents the crust from drying out and hardening.
We hope these tips have stirred your inner historical cook into action. A final major tip borrowed from history is to grow your own veggies as much as possible. This helped during wartime and even the Great Depression. Besides having plenty, you will serve healthier and tastier meals because the harvest and production process matter.
In 2023, 81% of American households took part in gardening, which included fruits and vegetables. Perhaps mastering the art of historical cooking is all about embracing one’s cottagecore era.