Whole Leaf Tobacco 2021 #6 How and why to stove tobacco and making cavendish!

Whole Leaf Tobacco 2021 #6 How and why to stove tobacco and making cavendish!

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00:12
hi there folks uh simon here areas pipe smoker and i believe it is episode six of this year's how to process holy tobacco series um this video is going to be how to stove tobacco and how to make black cavendish um but before we get started i guess a couple of updates um
00:43
yeah to start with my van almost passed its control um as in i was expecting a big long list of quite expensive jobs to do maybe some welding as it turns out yeah just the prop shaft bearings need changing everything else passed a couple of minor things um the lights stopped working at the back because i jet washed it before the cut before the um before the control and i think some water got in and the back lights were playing up but uh
01:15
yeah so basically that means that i now have two months with which to do the repairs um and i can drive around within this two months i have the um the pass provisional pass sticker and the windshield so um yeah hopefully about to get a few road trips um filmed possibly go up to andorra which is like way way up um i think you're around about 2 000 liters above sea level um so that yeah that and it's obviously a duty-free
01:46
tax-free haven um so looking forward to that um i've had some a uh we've got um two packets of latakia pure lattice here she'll go in one of the blends i'm sure hmm absolutely wonderful hmm so yeah that turned up
02:25
uh when i when i finished um doing this stoving uh and this cavendish that's that's kind of all the virginia's taking care of i haven't moved on to the burleys and the orientals yet because hopefully tomorrow in the post i've got some 100 pure licorice turning up which i can render down to make a kind of licorice casing syrup thanks to john for suggesting um he did recommend
03:03
um john what's your what's your um youtube handles i think i think it's dale dale pounder possibly dale pipe smoker memory like a sieve it's quite early in the morning actually but he recommended a um licorice syrup from denmark that he's experimented with and i am i looked online to get it and it was available but when i looked at the ingredients i thought well actually um this is just something i can make so i've ordered some 100 totally pure lick licorice um
03:36
from i think it's coming from italy possibly but i'm hoping that'll be here tomorrow so i thought well okay then i'll delay the burlies and the orientals um until i have a a um this in the arsenal um because i think it's probably going to lend itself quite well uh to either a burly the burley's to an oriental i'm not sure until it turns up so i'm just making my uh
04:05
dr plum bulldog now for those of you who have seen the um uh video i did on virginia's um i kind of come to the conclusion that this brightly virginia was kind of the weakest one and so i've decided to uh stove it steven basically uh it's a very fancy word just for cooking the hell out of it for a long time and the heat caramelizes the
04:43
sugars with inside the leaf so you get a a lot deeper kind of taste it really does change to change change the flavor quite quite significantly um the difference between stoving and cavendish i think is quite simple that stoving is done with purely heat whereas cavendish making you introduce steam into the equation and so with a faithful pressure cooker i
05:14
can do but both of the processes at the same time i've already prepared um some jars here um so basically i've i've stuffed the the leaves into the jar and sealed it up which means no external steam can get in and these will just cook at a constant temperature for [Music] i'm probably going to do it for about six or seven hours because this is how
05:48
long it takes for the cavendish to make but um we'll move on to that and so put the pipe down i did um an experimental run of a small jar of this uh a day or two ago um it's kind of quite successful and well basically i thought well they're going to be cooking for a long time so let's try and add another nuance to the flavor the aroma of doing this is incredible it
06:21
doesn't really come through um it's not obvious in the the the taste of the tobacco but it just adds another subtle nuance and i i think um when you when you when you have a little of these these subtleties all put together in a blend i'm hoping it's going to uh improve the overall um you know the quality of the overall product and so i went for a walk up to the church and they've got these lovely um big rose
06:53
bush there so i've been de-heading uh de-heading the big rose bush so it'll continue to flower for the summer and what i've done is and what i'm going to do today is i'm going to put a handful of these lovely smelling rose petals in the bottom of the jar so as it's cooking it's just a very subtle infusion of uh yes it's more of an aroma than a taste
07:28
but it yeah why not it's all about experiments and then quite simply this this leaf is completely uncased um i don't want to cook this with um if i taste it and had put um obviously quite a significant amount of sugar on the leaf um i think what would happen is cooking it for this long is i don't know if anyone's familiar with candy making or sweet making as we call it in in england but if you heat sugar up to certain
08:05
temperatures for certain lengths of time i think it's called um that crack as in um obviously a really hard um a candy bonbon sweet that you eat the sugars uh have become very very hard and this is due to being at a certain temperature for a certain length of time whereas something like um caramels or or you know all the difference between the soft toffee and a hard toffee
08:35
is is kind of what temperature the sugar's taken to and for how long it's taken to so i thought i don't want to risk um making a hard crack sugar on the leaf uh because that's not really what we want i don't think so i'm gonna do this uncased this process and when it's finished make the decision whether it actually does need casing because there's a lot of chemical changes in the stoving process it drives out a lot of the ammonia
09:06
it's kind of almost like a fake ageing um so quite simply these are all de-stemmed i'm just gonna load up this final jar here thank you well i'll say the final jar i was thinking i think there'd be three jars of this and the rest would go for the cavendish um possibly there'll be four jars of this i'm just gonna see how much leaf is physically left
10:15
you really get quite a lot in there you know i think that should be okay and then because this is going to be steamed you know at full pressure for six or seven hours i've actually put maybe this much water in because we don't want to risk it uh boiling dry and bait the cabin dish is very simple um i don't know if we can see that on here we have we have the tops of the lids here so i'm going to kind of use that as uh to wrap just quite simply
11:10
put the tobacco leaves on top like that and we don't want these leaves to go in the water it's a steam process not a boiling process and after six or seven hours these will be pretty pretty black it can be a bit of a bugger because you do end up with a a kind of the leaves do kind of adhere to each other and they're a bit of a bugger to separate actually i'll keep this one out
11:55
so when it's cooked we can do a color comparison yeah i mean i've i've tried doing cavendish just in the jars and i've tried doing it uh by adding um in the past after adding like some rum in the jar and thinking that the the steam within the jar itself would would uh make the cavendish but it it does something but it doesn't make cavendish i think you actually do need
12:38
quite a lot of steam to do the process well i'm going to load this up there's no point watching me do that that's quite a lot here to get through um and i'll come back later on in the day when when it's had it's six or seven hours and we can um compare results i'll keep this leaf to one side so uh we can we can see the the difference in color
13:14
um yeah okay through the miracles of modern technology i will see you in six or seven hours my time about two seconds your time okay guys see you in a minute well as it turns out it's actually the next day um i was hoping to unload the pressure cooker um and and show you almost in real time but jesus there's one hell of a rainstorm um when it started it was so abrupt it kind of sounded like somebody had fired
13:46
uh um a shotgun at my roof and all the pellets hit the roof it was incredibly intense and incredibly noisy so i couldn't really even film within the house because all you'd heard is the most intense rain i've heard for a very long time um so i've already unloaded the pressure cooker and i'll show you the results um again this is the the reference leaf this is the you can see the color difference about
14:20
dropping it on the floor of the uh the stoved virginias and it smells absolutely incredible actually it's gone from not really having much smell um and it almost smells like um fruit cake or or um i don't say brownies because i guess they're chocolate but a kind of uh very very kind of yeah like like fruit cake i guess i
14:55
think the addition of some rose petals and the bottoms really added to the overall um aroma it's kind of quite incredible the change and i still got the breadiness i think this is why i'm i'm getting a kind of fruit cake thing and the addition of the rose petals was just giving it that kind of slightly raisiny um caramel
15:25
toffee kind of aroma so i'm unsure if i'm even gonna case this i'm not sure and here this um yeah still very wet is the the cavendish on top and again you can see the the difference in color there you see this needs to be dried out if i get a bit of hopefully we'll get the color differentiation you can see it by letting the steam go
16:02
in so it's gone a lot a lot darker it hasn't really turned so black and i could give it longer and it would blacken um but it it it does darken a lot when it dries so yeah i'm going to get this on the drying rack i'll say a drying rack it's actually an old ironing board so and that's kind of staving and cavendish making taken care of i mean i know some people stove their commercial blends
16:38
um there's various techniques but like i say putting it inside a jam jar a glass jar and put it in the pressure cooker it does stop it drying out and going crispy so yeah again it's a kind of uh an adaptable technique so today the licorice should be arriving i'm going to go for a walk i think it's forecast to be about 30 degrees today and it's still quite early in the day so i'm thinking about um going up the mountain a little bit um so i'll have a nice walk and kind of get
17:15
back here um by yeah kind of lunch time so i'm not out and uh up the mountain in in fulfill heat because it's uh can be quite intense um well so that's it guys and i will see you in the next few days i imagine so yeah hopefully you're having a nice weekend i should get this uploaded tonight so um yeah so see you in a few days take care guys and uh thanks for your time
17:49
and i hope uh it's been um of some use and if not of some use maybe a mediocre of entertainment alright guys take care see

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