steaks. Ovalle 2010. Anabella Photo
Among the first requests for interviewees s who appeared in the media post the Chile earthquake, the most repeated was ... the need flour to make bread, not in vain this basic food from ancient times to date is the most consumed in our country, say around 98 kilos per capita per year (only surpassed by the Germans).
Eugenio Pereira Salas, in the chapter on "The Beginnings of English-aboriginal cuisine", speaking of the fourteenth century described inter alia that there was plenty of food, prepared in various forms (3) known by the time the bread referring subcinericio the "vulgar Chilean tortilla to the embers, "wheat flour bread, butter, pickle-wrapped cooked in hot ashes and embers, the not describe but those who have tried it know that it is a round loaf of different sizes, fairly compact and with a thick shell golden. It differs from so-called English bread that is high in fat and crumbs, the bread also mentioned Chilean beetle is crushed and made into huge loaves, which were heading in the table. Already
Isidoro Errazuriz - attorney and journalist describing Traiguén around the nineteenth century wrote that "in no hijuela lack the oven, the bread is the staple food in winter and summer. A bushel is consumption for three days of a not very large family. "
The oven used was none other than the "Horno Chileno" or clay, which is known from the colony and as per description in Notes for the History of Chilean Cuisine is "an enclosed space of a hemisphere of brick, mounted on a solid prism, made of adobe, mud and straw and plastered with a layer of mud on thick. By combustion of suitable materials inside, you get a high temperature, which is used for baking bread, roasting, warming and browning.
clay ovens: The traditional and mixed. Pichasca, Rio Hurtado. Anabella Photo
These traditional Chilean clay ovens as the left of the picture, with long-standing in our country, are still valid and in use in many regions nortino, the center of chile in the south is common to use iron stoves with an oven built, as the wettest weather kitchens (the room) are the heart of the home.
wood stove. Chiloé Photo Anabella
I can not fail to mention that there is a version of this type made of clay "Cuisine Lorena, Lorena by mud and sand, which often replace open hearth that sits on the floor of the Lorraine property is to optimize the use of wood also doing more hygienic food preparation in the outdoor fireplace or brazier. Among the thoughts
"anecdotal" that have haunted me these days, countless hours are devoted to discussing with others the results they get when preparing meals in the old clay ovens (many of which should have collapsed by the earthquake ) versus newer version jar oven coated with mud oven-called mixed-efficient or cooking because it allows considerable savings on fuel and pollute less, but if we Frankly ... the taste is not the same. Why?, Simply because the former Chilean food Hormos took contact with the smoke and gave "the unmistakable flavor." Modern furnaces
covered with mud, having a combustion chamber where isolated from cooked food, they do not come into contact with smoke, since it is almost like cooking in a gas oven.
Nevertheless, these ovens covered with mud drum, take less time to be built (two days), and are a solution to many rural areas the lack of fuel, the fuel economy and low on pollution. Having worked
with several rural communities implementing this type of furnaces have been able to witness the benefits they provide to those who have implemented, knowing well a variety of preparations in each town to begin the trial of these furnaces. And while searching for "solution" to the issue of taste (no smoke) both seem to affect many people, not those who use them. Concluding that it is possible to make some adjustments and reach that smacks of traditional smoking.
jar and clay oven, "combination oven" Lorenzo Peralta Photo Anabella
The "outfit" of the picture is how many people have installed outside their homes, but there is an improved version that allows a more rational use of fuel, pollute less.
Oven Joint School demonstration La Quebrada-modulo-Photo Anabella
more efficient model, uses very little wood, it turns with ease and to bake bread, cakes, meat, and everything that you in a conventional oven. You may locate it outdoors under a roof or inside a room (kitchen). Breads
Chileans, some recipes.
Dobladitas and empanadas. Anabella Photo
Dobladitas Pan
is done with the remaining dough for empanadas in case you have no more pine for the filling, simply fold the dough circles in half and then make another fold, prick with a fork. Then baked, brushed with raw egg.
Using steaks. Anabella Photo
Steaks:
This is a flat bread that is prepared very quickly, as it requires no leavening and cook over the coals on a grill, and is used to accompany meals, when the onces (afternoon tea) or to accompany the mate.
In northern Chile it is prepared with flour, salt and water, although these are made hard if not eaten soon. Mrs. Nancy Marambio Lorenzo Peralta Community (way to Park Fray Jorge, Ovalle IV Region) said that it is better to put some butter and a little baking powder and thus is not tough. If using baking should throw very little, and otherwise get green half she says.
Steaks in brazier. Anabella Photo
Tortilla to / from embers
Tortilla embers http://www.educarchile.cl/Portal.Base/Web/verContenido.aspx?ID=130298
This type of bread made from flour, fat, water and salt in their preparation no leavening is used. Are generally large but I have had to see smaller portions thinking about a bread per person. The cooking of the tortilla requires more care than the steaks, and that being immersed in hot ashes and embers have to be careful not to burn. Anyway recommend scraping the bark with a knife to get the most burned. Beware of tortillas sold at roadsides, are not always made the embers, but in the oven. Tortilla
/ the embers
-
1 kilo of flour - 1 cup melted lard fat
- 3 / 4 cup hot water
-
1 teaspoon salt brine is prepared with water and salt. He then joins the brine with hot grease. This mixture meets the flour to which has been a hole in the center and begins to gently mix all these ingredients on hand.
Once everything has come together, work about 5 minutes kneading the dough too loosely.
Separate dough into 12 equal parts, make a ball and flatten to form the tortillas, should not be too high.
To cook the tortillas to the embers, you need hot ash, and some coals (coals, open fire, after a barbecue grill). The tortillas are baked on the embers, ie from the ashes.
Keep covered with ashes for 7 to 8 minutes.
With a knife remove the parts of the surfaces and edges more burned and the ashes.
made bread
amassed entering baked breads. Anabella Photo
Punilla
The homemade bread is made from flour, butter, water and salt adding yeast preparation is done throughout the country, from north to south. Was cook in the traditional wood stoves, currently being prepared in ovens.
made bread
Jobito Gonzalez
Micro Pampa Center of Knowledge
Recipes from our grandparents.
1 kg
1 bread flour 125 grams butter 2 tablespoons yeast
warm brine
Sift dry ingredients, add butter to the center and warm brine. Join
without kneading, form circles. Butter the tin from the oven and take a hot oven for 20 minutes.
made bread, baked in the oven mixed. Punilla.
Anabella Photo egg
Pan
canelakitchen.blogspot.com/2008/11/egg-bread- ... Small
bread, plump and yellow, of peculiar taste due to high sugar mass. Pan
egg Popular
Mariana Bravo Kitchen
5 ½ cups flour but compact rasada
1 ½ cup powdered sugar 1 cup milk
or warm water
3 egg yolks 3 teaspoons baking powder 1 tablespoon
full of lard or lard
d a knife tip
salt meal with the hovering baking powder, is placed in a circle on a table and knead the ingredients is incorporated.
Knead well until soft. There is a thick bead of dough and cut bits as 100 grams and shaped the loaves, cut into cross fail to arrive until the middle incision. Place the oven and when half-baked breads are painted with milk and sugar to brown. Cooked leaves are removed and wrapped in a clean napkin.
Other uses of bread in our kitchen:
To remove the strong smell from the cooking of vegetables and pulses from the old recipes suggest cooking take a piece of bread.
breading (now APAN). Cooking Manual 1882
-Wrap in grated bread crumbs and cut into strips mui fine on a napkin to keep firm the breadcrumbs or the slits of bread, place some clear
or egg yolk on the pieces on the bread.
After soaking once the food will get wet in warm butter, clouded again and this is what is called wall to bread or English. Poso
Cooking Manual 1882, (in terms used in the kitchen).
-named
a cylindrical hole formed in the broken bread crumbs mui forming a kind of thin cake, which is thrown into the stew.
Bread Soup. Kitchen
Manual-1882
provided in a bowl cut dry crusts of bread or toast, but not burned, the broth poured over enough for soaking, and serving time check them a little hot broth covering it with some vegetables, should never be done baking in the broth, then this bad habit takes away the taste.
Other uses of bread in soup Several recipes call for putting
the bottom of the bowl pieces of bread or fried bread cubes on soups.
Panatelas or substance of bread. Cooking Manual
1882
is simmering for some time and some bread with plain water, then you have a filling, add a little butter and salt, it takes a batter of yolks and served; generals used for food for the elderly and children.
Fish sauce pan.
1882 Kitchen Handbook "After
fish cooked with onion salt i puts parsley, butter i was thick with bread crumbs.
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