Tasty. Next time, I'll try cutting the onion in thick slices, for easier blending and more char.
@buz, @onthelevelbaby -- I don't see the applicability of sous vide; certainly you're not going to want to stick your circulator into a pot of stew. I suppose you could put a bag of stew into a water bath. Or cook the meat, and then assemble the stew....
It seems to me the alternative method is the pressure cooker.
@Su-vide Sam -- Which is why I usually brown the meat in a skillet and then dump it into the stew pot. Fewer batches to brown and if the fond looks dark, I can throw in an extra deglaze step and start over. One extra pan to clean, but the deglazing does most of that anyway.
#3 ... I'd recommend Better Than Bouillon Beef Base, ... The only downside is that it also contains lots of sodium, which makes it impossible to reduce like a traditional beef stock.
For an additional test, I marinated beef in red wine overnight, then cooked it in chicken stock alongside unmarinated beef, which I also cooked in chicken stock. In that case, even after the long stewing time, the flavor of the marinade came through.
@Copperkettle218 (11:52AM) -- Where's the upvote button?
@Kenji -- "a pressure cooker will behave exactly the same in Bogotá as it does in Death Valley, regardless of the fact that air pressure in Bogotá is lower than in Death Valley."
Well Kenji, I don't have a degree from MIT, but I don't see any way for the cooker to tell the absolute pressure inside it. An ordinary pot will have 1 atm of pressure pushing up on the lid; it doesn't fly off because it also has 1 atm pushing down on the lid. A pressure cooker will have about 2 atm inside, but 1 atm is only about 15 psi, meaning if the hole in the lid is about 1/4in * 1/4in, it only takes about a 1 lb weight to hold in the pressure of 1 extra atm.
And pressure cooker makers seem to agree with me. E.g.:
Pressure Cooking at High Altitudes
... A rule of thumb to remember is to increase the cooking time by 5% for every 1,000 feet above the first 2,000 feet [above sea level]
That pressure-cooked chicken stew is in my regular rotation.
"Which raises the question: If we're scaling up a recipe that calls for gold leaf, do we use the avoirdupois ounce or the troy ounce?"
You're adding the sour cream straight into the hot sauce? In your stroganoff recipe (which I just made; very tasty)
you made quite a point of tempering the cream outside the pan.
@Brilokuloj & @dpnash — Worchestershire is a fish sauce.
I've palmed off so many batches of chicken stewed with Hungarian paprika on my neighbors that they no longer accept them. I've taken to leaving deli containers of leftovers on pregnant friends' doorsteps when they're not home so they can't reject them.
Moving such a big piece of pie dough -- four times the usual! -- looks like it's asking for trouble. If you're lining the pan with parchment anyway, what about rolling out the dough on that, and then shifting both together?
I suggest putting on a pair of wrist sweatbands, going for a jog, and realizing that those sweat bands are not for your sweaty wrists, but for wiping sweat off your face.
@Osomatic I use yoghurt and cottage cheese containers for most of my storage needs. They're free! Though the lids of different brands aren't necessarily interchangable....
Oops. Didn't read carefully enough.
If you're not cooking the meat sous vide, do you need to individually bag each piece? Why not just put them back in the marinade bowl, cover with plastic wrap, and stick it in the fridge?
"I salt all the vegetables, toss them in a bowl, then set them aside while I make my dressing."
Is there a reason you're not doing the salt&sugar, then rinse, procedure you've described for slaw before?
Following the construction of the mix, it occurred to me to wonder, what's the difference between meatloaf and meatballs? Other than size, of course.
"... Evil Stanley will undoubtedly begin to live up to his name because of a subtle difference in the way the world treats him."
Didn't work out that way for Winner and Loser Lane....
For indoor cooking, would a broiler work?
@Tkocareli -- Note: Pepin's recipe is for cooking chicken thighs, which have more fat to render than breasts.
"... it's not possible to put together several steaks into a large roast without the aid of transglutaminase, or at the very least, a reliable time machine)."
I kind of think this should be the other way around:
'... the aid of a reliable time machine or, at the very least, transglutaminase.'
@selyar (and Daniel) -- Here it is: http://www.seriouseats.com/talk/2010/07/boiled-water-recipe.html
"First off, that old trick about "letting the stem naturally break off where it snaps?" It doesn't really work—depending on how you hold the asparagus, you can get it to break in any number of places."
I haven't had a problem with this — I hold the stalk in one hand and the butt in the other, and turn that hand to make the stalk break as far down as it's able to bend.
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