British or

American recipe

Cabrera Hannah

Hannahcabrera93@gmail.com

6820-5110

Ingles gastronómico II

José Castaño

Gastronomía

Segundo cuatrimestre

13 de junio del 2022

 Ingredients Equipment

- 1 cup of flour with yeast - sifter

- 2 teaspoons of baking powder - bowl
- 1/4 teaspoon baking soda - measuring cups and spoons
- Pinch of salt - roller
- 42g butter - Glass cup
- 113 ml of buttermilk - oven
- 500 g minced pork - parchment paper
- 1 teaspoon salt - baking sheet
- 1/4 teaspoon each black pepper - pan
and white pepper - wooden spatula
- 5 grids of nutmeg - whisk
- 1/4 cinnamon - knife
- 1/4 teaspoon hot paprika
- 60g of butter
- 2 tablespoons of flour
- 1 1/2 cups heavy cream
- 2 slices of smoked streaky bacon

Instructions
1. Combine and sift dry ingredients. Gently knead in the butter. Add the buttermilk and
knead on a floured board. Knead gently and sparingly.
2. Form a flat dough about 1 1/2 cm high. Cut round cookies with a large glass of water.
3. Bake in a preheated 200°C oven on parchment paper on a baking sheet for 10 minutes
or until medium brown.
4. Saute the minced pork with 30 g of butter in a small pan; add the cinnamon, nutmeg,
and peppers. Grill the bacon until crisp.
5. Remove the minced meat from the pan. Make a roux in the pan with the rest of the
butter, flour, and heavy cream. Continuously beat. It will take three to four minutes.
Make sure all the flour has had time to cook.
6. Add the minced meat to the roux and mix well. Chop the bacon into crumbs and add
to the ground beef/roux.
7. Cut the crackers in half and pour the sauce over them.
Biscuits and gravy are a popular breakfast dish in the United States, especially in the South.
The dish consists of soft dough biscuits covered in either sawmill or meat gravy, made
from the drippings of cooked pork sausage, white flour, milk, and often bits of sausage,
bacon, ground beef, or other meat. The gravy is often flavored with black pepper.
The origin of crackers and gravy can be traced back in some form to the Revolutionary
War, but many writers say its birthplace is in the southern Appalachian Mountains in the
late 1800s. Lumber was one of the major industries in the region, supporting the origin
story that sausage gravy was also called sawmill gravy. It was the ideal, inexpensive, high-
calorie fuel for sawmill workers.
America's first cookies were much sturdier than today's delicate samples. Called "whipped
biscuits", they got their yeast and smooth texture by being vigorously pounded and
folded, according to "John Egerton" making whipped biscuits was often the task of
enslaved cooks or servants and could take over an hour. A machine invented in 1877 “not
only saved whipped biscuits from extinction, but made them softer, prettier, and more
popular than ever before.”
Why did sausage gravy become its de facto companion? “Cookies with 'country' or 'white'
gravy mixed with sausage, lard, flour, and milk were made affordably from foods that were
in short supply after the American Revolutionary War.”
When it entered the culinary canon, crackers and gravy were for the poor working class.
"Pork has always been the poor man's protein," Arndt Anderson said in an email. As Sara
Roahen and John T. Edge write in “The Southern Foodways Alliance Community
Cookbook,” “Southern style with sauces was born out of deprivation. . . . And when people
are poor, people get by. Which means that people make salsa.
Although biscuits and gravy began as a humble regional dish, their presence has spread
far and wide. In addition to human migration, the invention of refrigerated tube crackers
in 1930 made crackers and gravy easier to make at home.