Hi guys, Welcome to the Advanced Video Search Engine, and you are watching Titanic's Second Class Experience. That video is uploaded by Tasting History with Max Miller at 2022-03-29T08:00:17-07:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [GanHDpGstZI]
| Name | Titanic's Second Class Experience |
| Video Uploader | Video From Tasting History with Max Miller |
| Upload Date | This Video Uploaded At 29-03-2022 15:00:17 |
| Video Discription | Try Vite Ramen at https://bit.ly/36GQ5LG for up to $25 in free gifts and use code TASTINGHISTORY to get 10% off! Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW https://amzn.to/3wMCSMv LINKS TO SOURCES** Last Dinner on the Titanic by Rick Archbold and Dana McCauley: https://amzn.to/3tqNz5s Titanic, First Accounts: https://amzn.to/3L2f7UH The Sinking of the Titanic: 1912 Survivor Accounts by Bruce M. Caplan and Logan Marshall: https://amzn.to/3KSKock The 10 Best Titanic Survivor Stories: https://amzn.to/3wioSK3 The Last Night on the Titanic by Veronica Hinke: https://amzn.to/3N4KjEx RECIPE 4-6 small chicken breasts 2 tablespoons (28g) butter 2 small onions, about (150g) chopped Julienne A little less than a half cup (100ml) white wine A little less than a half cup (100ml) white wine vinegar (For a more modern flavor, reduce to 25ml vinegar and add more wine) 1 1/2 cup (350ml) Demi-glace (Veal, beef or chicken) 1. Melt the butter in a deep pan then add the onions and cook for 10 minutes, stirring frequently. Once golden brown, add the wine and vinegar and simmer until reduced to 1/3 of the original amount. 2. Add the demi-glace and simmer for 5-6 minutes. Then pour the sauce through a strainer saving the onions. 3. Season the chicken with salt and pepper. Heat a little oil in a pan over medium high heat and add the chicken. Cook for 5 minutes, then flip and cook for another 5 minutes. 4. Serve the chicken with the sauce and a bit of the onions for garnish. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza #tastinghistory #titanic GanHDpGstZI |
| Category | Education |
| Tags | tasting history | food history | max miller | titanic | titanic second class | eating on the titanic | dinner on the titanic | titanic dinner | second class dinner | chicken lyonnaise recipe | rms titanic |
