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How to make emergency survival biscuits (Hardtack) - YouTube
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Hardtack (or hard tack ) is a simple biscuit or cracker type, made from flour, water, and sometimes salt. Hardtack is cheap and durable. This is used for sustenance in the absence of perishable food, usually during long sea voyages, land migration, and military campaigns.


Video Hardtack



Etimologi

The name is derived from "nails", English sailors slang for food. This is known by other names like brewis (possibly cognate with "brose"), bread cabin , bread sampling , sea biscuit , "soda crackers", (as rations for seafarers), ship biscuits , or degradingly as "dog biscuits", "molar breakers" "iron sheets", "dull teeth", or "castle worms." Australian and New Zealand military personnel recognize them with some sarcasm as ANZAC wafers (not to be confused with Anzac biscuits).

Maps Hardtack



History

The introduction of roasted processed cereal, including flour making, provides a more reliable source of food. The Egyptian sailors brought a piece of raw millet bread called dhourra cake, while the Romans had a biscuit called bucellatum. King Richard I of England went to the Third Crusade (1189-92) with "muslin biskit", which is a mixture of wheat grain, peanut flour, and rye.

Some early physicians connect most of the medical problems with digestion. Therefore, for food and health, eating everyday biscuits is considered good for one's constitution. The baker at the time made the biscuits as hard as possible, because the biscuits would soften and become better with time due to exposure to moisture and other weather elements. Because hard and dry, hardtack (when stored and transported properly) will survive in rough handling and extreme temperatures. Finer captains are made with finer flour.

To soften, hard spikes are often dipped in salt water, coffee, or other liquids, or cooked into a skillet. Because it is baked hard, it will remain intact for years if it remains dry. For long trips, hardtack is baked four times instead of two more common, and prepared six months before sailing.

In 1588, the daily allowance on board the Royal Navy was a pound of ship biscuits, plus a gallon of small beer. Later, Samuel Pepys in 1667 arranged the first marine with varied and nutritious rations. The Royal Navy hardtack during the reign of Queen Victoria was made by a machine at the Royal Clarence Victualing Yard in Gosport, Hampshire, stamped with the Queen's sign and the number of ovens in which it was roasted. Biscuits remain an important part of the Royal Navy sailor's diet until the introduction of canned food; canned meat was first marketed in 1814, and beef preserved in cans was officially introduced to the Royal Navy rations in 1847.

Ship biscuits, crushed or finely ground and used as thickener, are the main ingredient in seafood New England chowders from the late 1700s.

In 1801, Josiah Bent started a bread-making operation in Milton, Massachusetts, selling "water crackers" or flour and water biscuits that would not worsen during the long sea voyage of Boston Harbor, which is also widely used as a food source by gold miners who migrated to the California gold mine in 1849. Since the journey took months, the experimental bread, which could be stored for long, was stored in a wagon train. Bent Company then sold the original hardtack crackers used by soldiers during the American Civil War. The G. H. Bent Company remained at Milton and continued to sell these items to Civil War re-enactors and others.

During the American Civil War (1861-65), a three inch three inch (7.5 cm x 7.5 cm) hardtack was shipped from the Union and Confederate warehouse. Some of these hardtacks have been saved from the Mexican-American War of 1846-48. With common insect infestations in the provisions that are stored incorrectly, the army will break the hardtack and drop it into their morning coffee. This will not only soften the hardtack but the insects, mostly larval larvae, will float upward, and the soldiers can get rid of the insects and continue consumption. Some men also turn the hardtack into mush by breaking it with a blow from their butts, then adding water. If the men had frying pans, they could cook porridge into thick pancakes; otherwise they drop the porridge directly into their campfire. They also mix hardtack with brown sugar, hot water, and sometimes whiskey to make what they call pudding, to be dessert.

During the Spanish-American War in 1898, several military hardtacks were labeled with the phrase "Remember Maine Maine ".

Learn to Make Hard Tack | A Long Lasting Cracker | Original ...
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The modern usage

Commercially available bread test is a significant source of food energy in small, durable packaging. The 24 gram store-bought crackers can contain 100 kilocalories (20 percent of fat), 2 grams of protein and almost no fiber.

Asia

Ma Bo mentioned hardtack as the staple food of hard-working Chinese workers in Inner Mongolia, during the Cultural Revolution.

Hardtack is a principal military soldier in Japan and South Korea until the end of the 20th century. It is known as Kanpan (???) in Japan and geonbbang (= geonppang) (??) in South Korea, meaning 'dry bread', and is still sold as snacks are quite popular in both countries. (Kanpan cans are also distributed in Japan as an emergency quota in case of earthquakes, floods, or other catastrophes.) Harder hard drives than Kanpan, called Spells (???), are historically popular in Kitakyushu City , Fukuoka, Japan as one of the regional specialties. In Korea, geonppang (hardtacks) mixed with konpeito as a medley is considered a popular snack.

Europe

In Genoa, hardtack is and still is a traditional addition to fish and vegetable salad called cappon magro.

Hardtack, baked with or without extra fat, is and is still a staple food in Russian military rations, especially in the Navy, because infantry prefer simple dry bread when it takes longevity. Called galeta (i) (??????) in Russian, it's usually a bit softer and more fragile than traditional hardtack, since most of the varieties made in Russia include at least some fat or shortening, getting them closer to the salty biscuits. One such variety, tentarayyat klyebtsy (??????????????), or "army crackers", is included in Russian military rations. Other brands enjoy significant popularity among the civilian population as well, both among campers and the general public.

Melanesia

Hardtack remains popular today in Papua New Guinea. The Lae Biscuit Company, which is the most common and popular brand in the country, creates a Snax line of hardtack flavor for popular popular consumption, the Kabin line, which may be as close as can be found on the original hardtack brought by the British Ship, and the line The Navy, which combines consistency like wood from the cabin line with a powerful MSG-rich flavor.

North America

Canada

Hardtack is a mainstay in some parts of Canada. Canawa is one of Canada's traditional hardtack makers. They specialize in high density, high calorie products suitable for use by expeditions.

The Purity Factory, located in St. John's, Newfoundland, currently roasts three hardtack varieties:

  • The first variety, a cracker similar to a cross between salt and hardtack salt, is the "Crown Pilot Cracker". It was a popular item in much of New England and was produced by Nabisco until it was discontinued in the first quarter of 2008. It was stopped once before, in 1996, but a small rebellion by its supporters brought it back in 1997. This variety comes in two sub-varieties , Flaky and Barge biscuits.
  • The second is Hard Bread, traditional hardtack, and is the main ingredient in fish and brewis, traditional Newfoundland and Labrador food.
  • The third variety is Sweet Bread, which is slightly softer than regular hardtack because the sugar content and shortening are higher, and are eaten as a snack.

United States

Interbake Foods of Richmond, Virginia, produces most, if not all, of the commercially available hardtacks in the United States, under the label "Sailor Boy". In January 2015, 98 percent of its production fell to Alaska.

Alaska is one of the last still eating hardtack (IÃÆ' Â ± upiaq: qaqqulaq , Yup'ik Central Alaska: sugg'aliq , Tlingit g? Aatl ) as an essential part of their normal diet. Originally imported as a food product that can withstand the severity of transportation throughout Alaska, trial bread remains a favorite food even when other less powerful foods become more readily available. Alaska's law requires all light aircraft to carry "survival tools", including food. Therefore, the Seafarers' White Bread Sandbox is everywhere on the Alaskan airstrip, in the cabin, and in almost every village. Unlike traditional hardtack recipes, Sailor Boy Bullet Bread contains soaking and vegetable shortening.

Hardtack is also a common kitchen item in Hawaii, and the "Diamond Pilot" Pilot cracker is available at grocery stores and grocery stores. Round hardtack cracker is available in large size and small diameter.

Those who buy commercially baked bakery experiments in the United States are those who often buy long-term food for disaster survival rations. Hardtack can consist of mostly dry food storage for some campers. Bread trials, sometimes referred to as pilot crackers in advertising, are often sold along with freeze-dried foods as part of the package deals by some live food companies.

Many other people who currently buy or roast hardtack in the US are Civil War re-enactors. One of the units that continue to make the hardtack for life history is the USS Tahoma Marine Guard Infantry of the Washington State Civil War Association.

The Long-Lasting, 3-Ingredient Survival Food The Pioneers Ate ...
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See also


Julia Minamata Illustration -- the blog: Hardtack
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References

This article combines text from publications now in the public domain: Ã, Chambers, Ephraim, ed. (1728). " article name required ". CyclopÃÆ'Â|dia, or Dictionary of Arts and Sciences Universal (first ed.). James and John Knapton, et al. < span>

How to Make Hard Tack Easier on Your Teeth â€
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Further reading

  • Layinka Swinburne (1997). "Dancing with Mermaid Princess: Boat Biscuit and Portable Soup". At Harlan Walker. Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996 . Prospect Books. ISBN: 978-0-907325-79-6. Ã,
  • Schroeder-Lein, G.R. (2015). Civil War Encyclopedia . Taylor & amp; Francis. p.Ã, 228. ISBNÃ, 978-1-317-45709-1 . Retrieved October 6th, 2017 .

FD-01-2.jpg
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External links

  • Hardtack History and Recipes from The American Table

Source of the article : Wikipedia

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