{"id":584,"date":"2017-03-13T14:50:51","date_gmt":"2017-03-13T14:50:51","guid":{"rendered":"https:\/\/gars.harmaasudet.fi\/?p=584"},"modified":"2017-03-13T14:53:08","modified_gmt":"2017-03-13T14:53:08","slug":"mammia-ja-akseerausta-turussa-some-mammi-and-drill-in-turku","status":"publish","type":"post","link":"https:\/\/gars.harmaasudet.fi\/?p=584","title":{"rendered":"M\u00e4mmi\u00e4 ja \u00e4kseerausta Turussa \/ Some m\u00e4mmi and drill in Turku"},"content":{"rendered":"

GARS k\u00e4vi esiintym\u00e4ss\u00e4 Turun linnalla maaliskuun ensimm\u00e4isen\u00e4 sunnuntaina. Piken\u00f6\u00f6rip\u00e4iv\u00e4\u00e4n sis\u00e4ltyi kaksi \u00e4kseerausn\u00e4yt\u00f6st\u00e4 linnan pihalla, tutustuminen linnaan ja erityisesti Valtapeli\u00e4 – Reformaatio Suomessa -n\u00e4yttelyyn<\/a>, sek\u00e4 kylm\u00e4 lounas 1600-luvun sotilashengess\u00e4.<\/p>\n

On the first sunday of March, GARS made a trip to Turku Castle. We had two pike drill shows, visited the castle and especially their exhibition on reformation in Finland<\/a>, and had a cold lunch in 17th century military style.<\/p>\n

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Turun linnan pihalla \/ At Turku Castle courtyard (c) GARS 2017<\/p><\/div>\n

Noin tunnin \u00e4ksiisin j\u00e4lkeen n\u00e4lk\u00e4 alkoi olla jo aikamoinen. Nautimme lounaan linnan renessanssisalissa l\u00e4hes autenttisessa 1600-luvun ymp\u00e4rist\u00f6ss\u00e4. Tosin sotilaat eiv\u00e4t olisi n\u00e4in hienoihin tiloihin p\u00e4\u00e4sseet, vaan ruoka olisi tarjoiltu linnantuvassa.<\/p>\n

After one hour drill we started to get hungry. We had our lunch in the renaissance hall of the castle in an authentic 17th century surroundings. Although back then, soldiers would have eaten in the common dining hall.<\/p>\n

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Keih\u00e4\u00e4t kulkevat hyvin my\u00f6s kapeassa portaikossa \/ Pikemen can go also in narrow staircases (c) GARS 2017<\/p><\/div>\n

Koska k\u00e4yt\u00f6ss\u00e4mme ei ollut keitti\u00f6t\u00e4, valmistimme ruoat etuk\u00e4teen. Tarjolla oli perinteisen ruisleiv\u00e4n, juuston, lihan, kananmunien ja kalapiirakan lis\u00e4ksi l\u00e4nsisuomalaista erikoisuutta, m\u00e4mmi\u00e4. M\u00e4mmi tunnetaan jo katolisen ajan paasto- ja ev\u00e4sruokana, ja my\u00f6hemmin siit\u00e4 tuli suosittu pitoruoka. M\u00e4mmi\u00e4 sy\u00f6d\u00e4\u00e4n nykyisinkin koko Suomessa p\u00e4\u00e4si\u00e4isen tienoilla, joten katolisesta tavasta ei suinkaan ole kyse!<\/p>\n

We didn’t have kitchen, so lunch was prepared beforehand. We had rye bread, cheese, ham, boiled eggs, salmon pie, and local Western Finland speciality, m\u00e4mmi. There are mentions of m\u00e4mmi in the Middle Ages during Lent and as food for travel, and later it became a festive dish. M\u00e4mmi is still popular in Finland during Easter holidays, so it’s in no way a catholic tradition!<\/p>\n

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Lohipiirakkaa, m\u00e4mmi\u00e4 ja muita tarjottavia \/ Salmon pie, m\u00e4mmi and other dishes. (c) GARS 2017<\/p><\/div>\n

M\u00e4mmi valmistetaan ohramaltaista ja ruisjauhoista imelt\u00e4m\u00e4ll\u00e4.\u00a0 Imelt\u00e4misess\u00e4 maltaiden ja rukiin t\u00e4rkkelys pilkkoutuu sokeriksi. T\u00e4rkeint\u00e4 prosessissa on l\u00e4mp\u00f6tilan pit\u00e4minen tasaisena, jotta imeltyminen onnistuu. Sokeri on ollut harvinainen yl\u00e4luokan herkku aina 1800-luvulle asti, ja jos hunajaankaan ei ollut varaa, oli imelt\u00e4minen ainoa keino valmistaa makeita ruokia. Ohje on sovellettu Marttojen ohjeesta<\/a>.<\/p>\n

M\u00e4mmi is made from malt and rye flour by a special technique called imelt\u00e4minen.<\/em> It’s what happens when starches in malt and rye are modified into sugar in certain warm temperatures. It is important to keep the temperature steady for the whole process. Imelt\u00e4minen<\/em> creates a sweet taste, which was hard to achieve before sugar came into wider use in the 19th century. Honey was also expensive, so imelt\u00e4minen<\/em> was the only way to make sweet dishes.<\/p>\n

M\u00e4mmi 1600-luvun tapaan \/ M\u00e4mmi in 17th century style<\/strong><\/p>\n

1. vaihe \/ stage
\n1 l vett\u00e4 \/ water
\n200 g m\u00e4mmi- tai kaljamaltaita \/ malt
\n400 g ruisjauhoja \/ rye flour<\/p>\n

2. vaihe \/ stage
\n1,5 l vett\u00e4 \/ water
\n150 g m\u00e4mmi- tai kaljamaltaita \/ malt
\n300 g ruisjauhoja \/ rye flour<\/p>\n

1. vaihe. Kuumenna vesi poreilevaksi (n. 70 astetta) isossa kattilassa. Sekoita veteen maltaat ja ruisjauhot. Ripottele pinnalle hieman ruisjauhoja. Peit\u00e4 kattila kannella. Anna imelty\u00e4 1\u00bd-2 tuntia l\u00e4mpim\u00e4ss\u00e4 paikassa, esimerkiksi uunissa 50 asteen l\u00e4mm\u00f6ss\u00e4. Imeltyminen tapahtuu 50-75 asteessa, joten l\u00e4mp\u00f6tilaa ei saa ylitt\u00e4\u00e4 eik\u00e4 alittaa. Onnistunut imeltyminen tekee seoksesta juoksevampaa.<\/p>\n

1. stage. Warm the water to ca. 70 degrees Celsius in a large kettle. Add malt and rye flour and mix together. Sprinkle some flour on top and cover the kettle with a lid. Put the kettle to an oven in ca. 50 C for 1\u00bd-2 hours. The modification of starch into sugar happens in 50-75 C, so that should be the temperature for the whole process.\u00a0 If imelt\u00e4minen<\/em> is done correctly, the mix should be a bit more runny than when it was put to the oven.<\/p>\n

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(c) GARS 2017<\/p><\/div>\n

2. vaihe. Kuumenna vesi poreilevaksi ja lis\u00e4\u00e4 kattilaan. Sekoita joukkoon maltaat ja jauhot. Jatka kuten edell\u00e4 ja anna imelty\u00e4 taas pari tuntia l\u00e4mpim\u00e4ss\u00e4 uunissa.<\/p>\n

2. stage. Warm the water to 70 C and add to the kettle. Add more malt and flour to the mix and let it stay in the oven as in stage 1 for a couple of more hours.<\/p>\n

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(c) GARS 2017<\/p><\/div>\n

3. T\u00e4ss\u00e4 vaiheessa m\u00e4mmin tulee olla l\u00f6ys\u00e4n puuron vahvuista. Lis\u00e4\u00e4 tarvittaessa jauhoja. Keit\u00e4 seosta 10 minuuttia koko ajan h\u00e4mment\u00e4en varoen pohjaan palamista. Jaa m\u00e4mmi tuokkosiin, leivinpaperilla vuorattuun uunivuokaan tai foliovuokiin. J\u00e4t\u00e4 kuohumisvaraa noin 1\/3 vuoan korkeudesta. Astian on hyv\u00e4 olla laakea, ja m\u00e4mmi\u00e4 noin 5 cm paksuinen kerros, jotta nestett\u00e4 haihtuu riitt\u00e4v\u00e4sti.<\/p>\n

3. Now the mix should resemble thin porridge. Add flour if it’s too runny. Boil for 10 minutes, stirr constantly and be careful that the mix doesn’t burn. Pour it into traditional bowls made of birch bark, disposable folio dishes or oven dishes covered with baking paper. Fill the dishes 2\/3 full. M\u00e4mmi should not be more than 5 cm thick, so the moist evaporates more effectively.<\/p>\n

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(c) GARS 2017<\/p><\/div>\n

4. Paista uunin alatasossa 170 asteen l\u00e4mm\u00f6ss\u00e4 2\u00bd-3 tuntia. M\u00e4mmi on parhaimmillaan muutaman p\u00e4iv\u00e4n kuluttua. Tarjoa kylm\u00e4n\u00e4.<\/p>\n

4. Bake in 170 C for 2\u00bd-3 hours. M\u00e4mmi is best after a couple of days in the fridge. Serve cold.<\/p>\n

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(c) GARS 2017<\/p><\/div>\n

Nyky\u00e4\u00e4n m\u00e4mmi sy\u00f6d\u00e4\u00e4n useimmin kerman ja sokerin kera. Kermaa ei kuitenkaan olisi ollut 1600-luvulla tarjolla t\u00e4h\u00e4n aikaan vuodesta, koska lehm\u00e4t olivat talven ja kev\u00e4\u00e4n ummessa. Lypsy onnistui vain kes\u00e4isin ja syksyisin, kun lehmill\u00e4 oli tuoretta ruokaa. Lis\u00e4ksi suurin osa kermasta k\u00e4ytettiin voin valmistamiseen, eik\u00e4 ruoanlaittoon. Ja kuten mainittu, sokeria ei ollut aikakautena yleisesti saatavilla.<\/p>\n

Nowadays m\u00e4mmi is usually eaten with cream and sugar. But in the 17th century there would not have been cream available during winter and spring, only in summer and autumn, when there would be fresh food for cows. Most of the cream was also used to make butter, not in cooking. And as mentioned before, sugar was not widely available in the early modern period.<\/p>\n

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Zum bier! (c) GARS 2017<\/p><\/div>\n

Kuvia tapahtumasta \/ More pictures here: https:\/\/www.flickr.com\/photos\/128865949@N07\/sets\/72157677587267174<\/a><\/p>\n

https:\/\/henluo.kuvat.fi\/kuvat\/Turun+Linna+5.3.2017\/<\/a><\/p>\n

Jenni<\/p>\n

Tallenna<\/span><\/p>\n

Tallenna<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

GARS k\u00e4vi esiintym\u00e4ss\u00e4 Turun linnalla maaliskuun ensimm\u00e4isen\u00e4 sunnuntaina. Piken\u00f6\u00f6rip\u00e4iv\u00e4\u00e4n sis\u00e4ltyi kaksi \u00e4kseerausn\u00e4yt\u00f6st\u00e4 linnan pihalla, tutustuminen linnaan ja erityisesti Valtapeli\u00e4 – Reformaatio Suomessa -n\u00e4yttelyyn, sek\u00e4 kylm\u00e4 lounas 1600-luvun sotilashengess\u00e4. On the first sunday of March, GARS made a trip to Turku Castle. We had two pike drill shows, visited the castle and especially their exhibition on…Read more M\u00e4mmi\u00e4 ja \u00e4kseerausta Turussa \/ Some m\u00e4mmi and drill in Turku<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,1,60,76],"tags":[78,32,5,10,26,24,82,84,83],"class_list":["post-584","post","type-post","status-publish","format-standard","hentry","category-blog","category-blogi","category-esiintymiset","category-recipes","tag-cooking","tag-finland","tag-gars","tag-historianelavoitys","tag-infantry","tag-jalkavaki","tag-mammi","tag-pikenooripaiva","tag-turku"],"_links":{"self":[{"href":"https:\/\/gars.harmaasudet.fi\/index.php?rest_route=\/wp\/v2\/posts\/584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gars.harmaasudet.fi\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gars.harmaasudet.fi\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gars.harmaasudet.fi\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gars.harmaasudet.fi\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=584"}],"version-history":[{"count":10,"href":"https:\/\/gars.harmaasudet.fi\/index.php?rest_route=\/wp\/v2\/posts\/584\/revisions"}],"predecessor-version":[{"id":605,"href":"https:\/\/gars.harmaasudet.fi\/index.php?rest_route=\/wp\/v2\/posts\/584\/revisions\/605"}],"wp:attachment":[{"href":"https:\/\/gars.harmaasudet.fi\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gars.harmaasudet.fi\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gars.harmaasudet.fi\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}