Iron Chef WAYCT - What Are You Cooking Today
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@seawolf said in Iron Chef WAYCT - What Are You Cooking Today:
@Giles Do you do the whole canning thing, or are you just keeping it in mason jars in the fridge?
No I dont do the whole canning thing.
I sterilise the jars and keep them in a store cupboard, not even the fridge. If I dont think I will eat the stuff in a reasonable period, I seal the pickle/chutney/jam by pouring white candle wax onto the jars contents. But in all honesty, I have kept some stuff for years with no seal with no ill effects.
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Paula and a group of her girl friends had started doing a sort of suppery club (though they refuse to call it that). Idea is, they pick a theme and then one or two of them cook for the rest. The next instalment is French themed and at our house. Guess who has been coerced into doing some/all of the cooking....
I've chosen to do Beef Bourguignon for the main. I have never done it before, so I am doing a test run today.
Not happy with the cut of beef I chose, will fix that easily. Also could not find pearl onions, so substituted shallots. They won't work because they break down, so need to fix that too.....
"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011
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Boeuf Bourguignon is on our list quite regularly. Beef looks great maybe a tad smaller chunks and I roast it very dark at the beginning, are these fresh or canned mushrooms? Shallots or fresh onions are ok I never used pearl onions... some flour to get a good texture for the gravy? Tomato paste?
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Fresh mushrooms. This is the recipe I followed....
https://www.seriouseats.com/beef-bourguignon-red-wine-stew-recipe
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@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
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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.....
"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011
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@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?
“Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman
@zeebeeleather
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@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.
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@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....
