Wednesday, August 4, 2021

Worldwide delectability: Antarctica

There are far too many tasty dishes around the world to be listed here in a single article. But, I was curious to find out what the most palatable cuisines are based on the continent. As it turns out, even breaking the world up into continents doesn’t cover the variety of the most delicious cuisines around the world. So, the only way to avoid an endless list of deliciousness and delectability from every corner of the world is to pick one from each continent that could properly represent that continent in particular. In this article, I will discover the most delicious dish in Antarctica!

antarctica

The Continent of Antarctica

Antarctica is thought of as one of the most desolate continents in the world. The majority of its inhabitants are actually penguins. The population of these flightless birds greatly outnumber the population of human beings. In fact, the human population is an estimated 1,106 people. Antarctica is home to the South Pole, the Antarctic Peninsula, icebergs and even an old British research facility which has since been transformed into a museum. You may not think that such an uninhabited place could even have a delectable fish to add to the list. Fortunately, they do!

Antarctica

Pemmican and sledging biscuits are highly regarded as a reflection of an Antarctic dish. Due to the frigid temperatures, anyone residing in Antarctica must consume a high-calorie, high-fat and high-carbohydrate diet. This is true even if you are visiting.

pemmican

The recipe for Pemmican (thanks to https://aroundtheworldtravels.co.uk) is as follows:

  • 300 grams of Beef strips cut as thinly as possible
  • 350 grams of beef suet
  • 100 grams of cranberries
  • 1 teaspoon of salt
  • Sprinkle herbs and black pepper as desired
pemmican
  1. Purchase low quality beef from a butcher and have them slice it as thin as possible. They may give you the beef fat for free, if not you can buy 100% beef suet from another source, such as a grocery store or supermarket.
  2. Next, preheat your oven to the lowest possible temperature.
  3. Place strips of beef on a baking sheet, put in the oven to begin the dehydration process.
  4. Once the beef is dehydrated, allow it to cool before adding it to a food processor for blending.
  5. Continue blending until a coarse powder has formed and set aside.
  6. Chop the fat into small pieces and add to a frying pan heated on low.
  7. The fat needs to melt and the water must evaporate. Do not let it burn.
  8. The mixture will turn into a thick, waxy consistency, yellow in color.
  9.  Only once the mixture changes into a hard and oily substance should you begin to add the cranberries, beef powder, etc.
  10. Let cool and set completely
biscuit

The recipe for sledging biscuits (thanks to www.food.com) is as follows:

  • 150 grams of whole wheat flour
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 30 grams of butter (full fat)
  • 50 milliliters of cold water
biscuit
  1. Oven should be preheated to 375 degrees Fahrenheit
  2. Combine flour and baking soda, then add the salt
  3. Rub the butter with your fingertips until it is combined with previous ingredients. Consistency should resemble breadcrumbs.
  4. Add the water slowly until a valuable dough ball is formed. Ingredients should be fully incorporated, but not sticky.
  5. Roll out the dough on a floured surface until it is 2 I’m thick. It should fit a large baking sheet.
  6. Lightly grease a baking tray before transferring the dough sheet onto it.
  7. Cut 2 in squares and prick each one with a fork
  8. Bake for 15 minutes or until golden brown.
  9. Allow to cool before spreading the pelican on top

In addition to the recipes above, dishes you will need in Antarctica should include coffee with sugar (for the warmth, caffeine and energy boost), Bannock (a bread recipe traditional to the UK), Hoosh (a combination of Pemmican, biscuits and melted ice), and chocolate! Chocolate is a handy and portable go-to for those traveling in Antarctica as it serves as the perfect boost and craving fighter.

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!

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