Feb. 6th, 2013

tearonthefire: (Taarna)
I am about to get very sick. Why? I've just replicated the kind of beef they would have on a long sea voyage during the age of sail. It involves packing beef in salt for 5 days then packing it in pickling liquids for long tern storage, I left it in for 3 days, just enough time to soak up the flavor. In an attempt to replicate it as closely as possible, I did not prepare it as one would salty beef, which uses spices and requires chilling.

I'm now boiling it, which is somewhat a departure as British sailors would bake it in a galley cauldron type thing. I expect it to taste very salty and probably somewhat tough but not as petrified as urban legend would like us to believe. Actually it looked very 'stale' coming out of the salt pack but softened in the pickling.

So now, I'm going to eat meat that has been kept, uncooked, at room temperature for 8 days. I feel somewhat hopefully that I wont be spending tomorrow kneeling at the toilet as it didn't smell bad when I took it out, it just smelled like salt with a slight pickle tinge.

Mmmm, a taste of history.

BTW, I'm doing this to add authenticity to a story I will probably never write.
tearonthefire: (Taarna)
So I just finished my little sailors meal. At first it didn't taste too bad, only a little salty with a slightly weird but not rotten aftertaste. After finishing the meal, however, it left me with a bad aftertaste which reminded me of my mother's boiled then fried to grey steaks. Again I don't think it was rotten, I just think the salting and pickling made it, unpalatable. It might also have something to do with the fact that the meat was frozen before I started the preparations.

The cooking process was a little gross however. As you can see on the following picture, the boiling process left a whitish yellow foamy film around the rim. It didn't small bad but it did look like something I found in a fish tank once. I removed the meat, scrubbed the pot, and continued the boil.



This is what the water looked like at the end of the first boil. Kinda icky really but again there was no smell other than a very mild fat smell which could be attributed to the steam.



Finally this is what it looked like just before I ate it, normal looking. Again it didn't smell bad, in fact it smelled like nothing which is usually a sign of a very bland meal and for the most part, that's exactly what it was.



The little experiment went about as I expected with some interesting exceptions. The meat wasn't as nearly as salty as I would have thought. It was an 'inside' kind of salty taste, like sea water, and very different from if I had sprinkled it on top. Also it had some flavour, although I wouldn't call it beefy, with a very fibrous texture. The fibrousness was actually the most pronounced flavour of the whole thing. You might think that that doesn’t make sense but just imagine eating dry shredded beef flakes. That's about as good of a description as I can give; dry, fibrous, slightly salty, and bland.

Now hopefully my experiment has concluded and I do not get to see it partially digested.

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tearonthefire

February 2014

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