Iron Chef WAYCT - What Are You Cooking Today
-
@Giles said in Iron Chef WAYCT - What Are You Cooking Today:
Fresh mushrooms. This is the recipe I followed....
https://www.seriouseats.com/beef-bourguignon-red-wine-stew-recipe
I never used gelatin. I would use beef broth instead of chicken and no fish sauce or soy sauce this is
-
I went off-piste a bit and liquidised the carrots and the onion I had cooked the beef with (could not bear to throw them away), and added to the pot before putting back in the oven with the diced carrots, shallots and lardons.....
However it turns out, it will allow me to refine/fix/alter for next time.....
-
@Giles I make a version of this where I do an entire round of vegetables with the beef, and wait until the beef is nearly done (so the vegetables are almost beyond recognition at this point) and remove the beef and push all of the vegetables through a fine mesh strainer. When I get it right, it eliminates the need for any thickener. I'll then add a new round of carrots, mushrooms, and pearl onions to make it look pretty. Add the beef back and wait until everything is tender, and serve.
The Serious Eats recipe you're using is solid. If you want to try another solid version, Julia Child's is a no-brainer. Bourdain's is great too.
How was it in the end?
-
@Giles said in Iron Chef WAYCT - What Are You Cooking Today:
Beef Bourguignon
One of my favourites. I always do it the Julia Child way, well kinda.
-
@seawolf said in Iron Chef WAYCT - What Are You Cooking Today:
How was it in the end?
It worked out extremely well thanks. I think for next time, I will use the same recipe but forgo the gelatin and cook a few more veg with the beef and purée those as a thickener as per your suggestion.
The next, next time I will try the Julia Childs version....
-
@Tago-Mago said in Iron Chef WAYCT - What Are You Cooking Today:
The most important component in Kaiserschmarrn
Nope, sorry but absolutely NO! No way... NEIN!!!
