What You Need to Know
Portable soup was a form of dehydrated food of English origin used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes, and of industrially dehydrated and instant food. It is also known as pocket soup or veal glue. It is essentially a partially dehydrated broth and a solid counterpart of the glace de viande used in French cuisine. It was long a staple of British seamen, military and explorers, as it would keep for many months or even a year. In this context, it was considered a filling and nutritious dish.
Steps
- 1.
Sailor's stew (British naval tradition): Base for reconstituted meals at sea
- 2.
Pemmican enhancement (North American frontier): Added to dried meat and fat mixtures
- 3.
Expedition soup (Arctic explorations): Primary calorie source in extreme cold
The Science
Primary Reaction
Maillard Reaction