The First Rule of [Cook Club] (Cook-along Week 6: Fish Stew)

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  • XaquinXaquin Right behind you!Registered User regular
    edited February 7
    I'd say go with what you know

    though realistically as long as you brown the meat and let it simmer in the sauce for a few hours you'll be fine no matter what

    Xaquin on
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  • JedocJedoc Take a look. It's in a book. It was always in a book, you fool.Registered User regular
    Day three: sourdough starter still feels like a prank.

    "So the grey biscuit I made a couple of days ago has turned into room-temperature goo."
    "Yes, that's what you're going for."
    "And I'm going to keep throwing away half of it and adding more flour and water."
    "Yup."
    "And after I've kept this goo in a cabinet for a week and a half, I'm going to use it as an ingredient. In food. And instead of giving me mega-botulism it's going to give my bread a lovely tang."
    "That's about the size of it."

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  • milskimilski UNTZ UNTZ UNTZ UNTZ Registered User regular
    Got all the ingredients for my shroeum bourguignon. Soon...

    You can't write me off like that! You're just a voice, pal! You don't know a DAMN THING ABOUT RACING!!
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  • shalmeloshalmelo sees no evil Registered User regular
    V1m wrote: »
    shalmelo wrote: »

    I also Will Not with most cooked mushrooms, but it's the texture that puts me off more than the flavor so I'm tweaking the recipe to include some mushroom broth and will replace the actual shrooms with some baby potatoes or something else that can properly soak up the juices. Bought most of the ingredients today, looks like I'll be doing this on Sunday, looking forward to it.

    Just mince the mushrooms. Put them on a board and keep hitting them with your cleaver until they real small

    *thinking face emoji*
    Taya wrote: »
    I discovered this thread a couple days ago so count me in! I just bought everything I need for beef bourguignon (which was pretty much every ingredient) and I’m trying to decide if I should cook this in my Instant Pot that I know how to use, or the vintage-ass crock pot that my Mom gave me that I have never used.

    I've been trying to get in the habit of doing something in my crock pot every weekend so as to have easy lunches for work, so every time cook club has a dish that has a slow cooker variant I'll probably be going that route.

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    Doodmann
  • SilverWindSilverWind Registered User regular
    Jedoc wrote: »
    Day three: sourdough starter still feels like a prank.

    "So the grey biscuit I made a couple of days ago has turned into room-temperature goo."
    "Yes, that's what you're going for."
    "And I'm going to keep throwing away half of it and adding more flour and water."
    "Yup."
    "And after I've kept this goo in a cabinet for a week and a half, I'm going to use it as an ingredient. In food. And instead of giving me mega-botulism it's going to give my bread a lovely tang."
    "That's about the size of it."

    Ooh, I'm so happy you're doing it!

    Are bubbles forming? It's such a magical, bizarre thing, I agree. Once it's set into a pattern you can keep it at much lower amounts and also in the fridge so you don't shed so much flour every week. But, you can also do a ton of things with the discard, including just plopping it into a pan and making a savoury pancake

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  • m!ttensm!ttens Registered User regular
    SilverWind wrote: »
    Jedoc wrote: »
    Day three: sourdough starter still feels like a prank.

    "So the grey biscuit I made a couple of days ago has turned into room-temperature goo."
    "Yes, that's what you're going for."
    "And I'm going to keep throwing away half of it and adding more flour and water."
    "Yup."
    "And after I've kept this goo in a cabinet for a week and a half, I'm going to use it as an ingredient. In food. And instead of giving me mega-botulism it's going to give my bread a lovely tang."
    "That's about the size of it."

    Ooh, I'm so happy you're doing it!

    Are bubbles forming? It's such a magical, bizarre thing, I agree. Once it's set into a pattern you can keep it at much lower amounts and also in the fridge so you don't shed so much flour every week. But, you can also do a ton of things with the discard, including just plopping it into a pan and making a savoury pancake

    My favorite thing to make with the castoffs was making sourdough crackers .

    SilverWind
  • PinfeldorfPinfeldorf Realtor Santa ClaritaRegistered User regular
    The best thing to do with your would-be sourdough discardings is pretzels. Sourdough pretzels are the light and the truth.

    Xaquin
  • JedocJedoc Take a look. It's in a book. It was always in a book, you fool.Registered User regular
    edited February 8
    SilverWind wrote: »
    Jedoc wrote: »
    Day three: sourdough starter still feels like a prank.

    "So the grey biscuit I made a couple of days ago has turned into room-temperature goo."
    "Yes, that's what you're going for."
    "And I'm going to keep throwing away half of it and adding more flour and water."
    "Yup."
    "And after I've kept this goo in a cabinet for a week and a half, I'm going to use it as an ingredient. In food. And instead of giving me mega-botulism it's going to give my bread a lovely tang."
    "That's about the size of it."

    Ooh, I'm so happy you're doing it!

    Are bubbles forming? It's such a magical, bizarre thing, I agree. Once it's set into a pattern you can keep it at much lower amounts and also in the fridge so you don't shed so much flour every week. But, you can also do a ton of things with the discard, including just plopping it into a pan and making a savoury pancake

    Yeah, it really got to bubbling this morning. My house is pretty cold in the winter, so I've been keeping it in the oven with the light on. I moved it to the microwave overnight because I was using the oven for dinner, and I think it's even warmer in there. It seems like a happy little blob in there.

    I think I'll try to make a sourdough pancake with the discard tomorrow morning, that sounds like a good idea. I'll also have extra bacon left over from the boaff byorbygingyon recipe, so I might go for an old-timey heart-stopper farm breakfast.

    Jedoc on
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  • PinfeldorfPinfeldorf Realtor Santa ClaritaRegistered User regular
    edited February 8
    Jedoc wrote: »
    SilverWind wrote: »
    Jedoc wrote: »
    Day three: sourdough starter still feels like a prank.

    "So the grey biscuit I made a couple of days ago has turned into room-temperature goo."
    "Yes, that's what you're going for."
    "And I'm going to keep throwing away half of it and adding more flour and water."
    "Yup."
    "And after I've kept this goo in a cabinet for a week and a half, I'm going to use it as an ingredient. In food. And instead of giving me mega-botulism it's going to give my bread a lovely tang."
    "That's about the size of it."

    Ooh, I'm so happy you're doing it!

    Are bubbles forming? It's such a magical, bizarre thing, I agree. Once it's set into a pattern you can keep it at much lower amounts and also in the fridge so you don't shed so much flour every week. But, you can also do a ton of things with the discard, including just plopping it into a pan and making a savoury pancake

    Yeah, it really got to bubbling this morning. My house is pretty cold in the winter, so I've been keeping it in the oven with the light on. I moved it to the microwave overnight because I was using the oven for dinner, and I think it's even warmer in there. It seems like a happy little blob in there.

    I think I'll try to make a sourdough pancake with the discard tomorrow morning, that sounds like a good idea. I'll also have extra bacon left over from the boaff byorbygingyon recipe, so I might go for an old-timey heart-stopper farm breakfast.

    The Shia LaBeouf Bourbon Onion?

    Pinfeldorf on
    JedocXaquin
  • TayaTaya Registered User regular
    Beef burgandy is simmering in my instant pot and smelling good. I should have taken my time to make sure each piece of beef was seared but I was lazy and didn't make the extra effort. I'm sure it's fine.

    V1mSilverWind
  • FiendishrabbitFiendishrabbit Registered User regular
    So I noticed that there was a link to Vegan broth like 5 pages ago, and I noticed a huge mistake.

    The secret to a good vegan broth is lovage, aka love parsley aka celeryherb. It's a herb that's been forgotten since glutamate became a thing, but it used to be the industry standard for a filling, rich broth.
    The stems (with leaves) are picked from late spring and until mid autumn, used fresh or dried, and whenever you make a broth you drop a few centimeter long sprig of it in. It will taste very celery-like with a fairly strong flavor of its own, but it will also boost all flavors in there like dynamite. It just imparts a richness to any soup or stew.

    Can't replicate Grandmas soup? Lovage is probably what you'te missing. Yes, "Love is the secret ingredient", love parsley that is.

    "The western world sips from a poisonous cocktail: Polarisation, populism, protectionism and post-truth"
    -Antje Jackelén, Archbishop of the Church of Sweden
    XaquinV1mtynic
  • XaquinXaquin Right behind you!Registered User regular
  • TayaTaya Registered User regular
    FFcsUFe.jpg

    I used a bunch of whole mushrooms in mine and it was super good. Very tasty. I served it over mashed potatoes.

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    And now I have lunch sorted for the rest of time.

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    JedocSilverWindXaquinFiendishrabbitlonelyahavaBahamutZEROshalmeloV1mCarpy
  • SilverWindSilverWind Registered User regular
    We made this yesterday! I added extra mushrooms and pearl onions--should have added more mushrooms, frankly. It was my first time working with pearl onions, and aside from how finicky they were to get peeled, it was fun

    fqxhar936cor.png

    What a comforting food! This is probably our preferred way to have red wine. Reminds me of a lovely mussels dish we made with white wine some time ago which I should add to the to cook list

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  • ToxTox I kill threads Punch DimensionRegistered User regular
    Jedoc wrote: »
    SilverWind wrote: »
    Jedoc wrote: »
    Day three: sourdough starter still feels like a prank.

    "So the grey biscuit I made a couple of days ago has turned into room-temperature goo."
    "Yes, that's what you're going for."
    "And I'm going to keep throwing away half of it and adding more flour and water."
    "Yup."
    "And after I've kept this goo in a cabinet for a week and a half, I'm going to use it as an ingredient. In food. And instead of giving me mega-botulism it's going to give my bread a lovely tang."
    "That's about the size of it."

    Ooh, I'm so happy you're doing it!

    Are bubbles forming? It's such a magical, bizarre thing, I agree. Once it's set into a pattern you can keep it at much lower amounts and also in the fridge so you don't shed so much flour every week. But, you can also do a ton of things with the discard, including just plopping it into a pan and making a savoury pancake

    Yeah, it really got to bubbling this morning. My house is pretty cold in the winter, so I've been keeping it in the oven with the light on. I moved it to the microwave overnight because I was using the oven for dinner, and I think it's even warmer in there. It seems like a happy little blob in there.

    I think I'll try to make a sourdough pancake with the discard tomorrow morning, that sounds like a good idea. I'll also have extra bacon left over from the boaff byorbygingyon recipe, so I might go for an old-timey heart-stopper farm breakfast.

    What the Welsh?!

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    V1m
  • WybornWyborn GET EQUIPPED Registered User regular
    You know I've never had beef burgundy? That's never come across my table before. The last time we really had a stew made with red wine was years ago, and it wasn't cooked for as long or as well as this was. All the flavors hitting you all at once was like getting smacked. Good lord. That is some fine food. I could sip that liquid until I drowned in it.

    I only did certain elements of the prep, but I think this isn't nearly so much difficult as it is time-consuming. The pearl onions, in particular, are egregious! But man. Once you take that lid off and get your first spoon-full of that broth. That's some beef.

    We used blade steak, and seared the outside before cutting it into more manageable pieces. About 90 minutes covered and then 30 minutes uncovered made the meat... I think "unctuous" is the best word. That 90 minutes was spent prepping the—why am I recounting this, y'all can read the Serious Eats recipe

    Anyway that shit was delicious. It was almsot a religious experience. I am discovering that I love braised meat.

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    XaquinSilverWindV1m
  • BahamutZEROBahamutZERO Registered User regular
    I have made a Mistake, I came into this thread while hungry, and now I am for some reason dying of hunger for some beef bourgeoisie and mashed taters

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  • JedocJedoc Take a look. It's in a book. It was always in a book, you fool.Registered User regular
    edited February 9
    aslg4s6l1x1l.png

    Hell yeah, let's bwornmynyoun this bwoff right up! My grocery store didn't have pearl onions, so I doubled up on the regular onions. Sorry, Julia.

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    Not gonna lie. If this had been one of the first steps instead of one of the last, I might have just eaten a pan of garlic butter mushrooms for dinner.

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    All in all, a fine reason for the inevitable gout to finally set in. Thanks, Jules.

    Jedoc on
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  • TayaTaya Registered User regular
    I agree that pearl onions were a nuisance to peel. They are cute but I think I will just use more regular onions next time.

    Fiendishrabbit
  • BahamutZEROBahamutZERO Registered User regular
    Yeah I don't like the texture of whole pearl onions at all, personally. Regular onions cut up for me.

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  • BucketmanBucketman Call me SkraggRegistered User regular
    Weird question, let's say I brown some mushrooms in butter, and then cook them in the stew, would they absorb moisture

  • XaquinXaquin Right behind you!Registered User regular
    Bucketman wrote: »
    Weird question, let's say I brown some mushrooms in butter, and then cook them in the stew, would they absorb moisture

    a bit, but not as much as you'd expect

    mushrooms are weird to cook

    BucketmanBahamutZEROV1mDoodmann
  • FiendishrabbitFiendishrabbit Registered User regular
    Xaquin wrote: »
    Bucketman wrote: »
    Weird question, let's say I brown some mushrooms in butter, and then cook them in the stew, would they absorb moisture

    a bit, but not as much as you'd expect

    mushrooms are weird to cook

    They're not really weird. Mushrooms ability to absorb moisture is mostly due to capillaries. So if you start by slowly heating mushroooms in oil they can basicly absorb enough oil to be the equivalent of deep fried. However, if you cook them in water first and then fry them or if you sautee them under high heat those capillaries will collapse and the mushroom will only absorb a minimum of water.

    "The western world sips from a poisonous cocktail: Polarisation, populism, protectionism and post-truth"
    -Antje Jackelén, Archbishop of the Church of Sweden
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  • BucketmanBucketman Call me SkraggRegistered User regular
    Well it either got absorbed by mushrooms, or the issues with my oven being far too hot caused the gravy to boil out. The meat and veggies were delicious and so so tender, but there was no gravy to speak of. Still delicious and I might make a sauce for the leftovers, but didn't quite turn out. The potatoes were amazing and perfect though.

    http://imgur.com/a/nLPBwIy

    BahamutZEROTaya
  • BahamutZEROBahamutZERO Registered User regular
    That pot looks about right to me in terms of liquid

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    Xaquin
  • milskimilski UNTZ UNTZ UNTZ UNTZ Registered User regular
    Unfortunately I realized I Snapchatted most of the cooking process this week but didn't take actual pictures. That said, I do have a handful of process pics!

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    And the final product:

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    Shroeum Bourguignon a la Milski. I took the Thyme for Health shroom recipe, sub'd zucchini for bell pepper, bumped the shrooms and liquid up by about 30%, and added a healthy dose of soy sauce and leek for some added flavor. For the potatoes, I made about three pounds of Anthony Bourdain's take on Mashed Potatoes Robuchon; I figured I'd use slightly more bourguignon and slightly less potatoes since the potatoes are way, way, way richer than usual, because they're 30% butter by weight.

    The final result was amazing.

    You can't write me off like that! You're just a voice, pal! You don't know a DAMN THING ABOUT RACING!!
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  • BucketmanBucketman Call me SkraggRegistered User regular
    That pot looks about right to me in terms of liquid

    When I went to strain out there was no actual liquid, it all stuck to the ingredients

    Doodmann
  • jgeisjgeis Registered User regular
    I never bothered to strain the gravy, didn't seem necessary. I just removed the bay leaves and that was that.

    I also made mine gravy heavy compared to a lot of the examples posted here, but to be fair I've never had beef burgundy before this cook club.

    XaquinBucketmanFiendishrabbit
  • XaquinXaquin Right behind you!Registered User regular
    I used this recipe and it was perfection

    https://www.aspicyperspective.com/venison-bourguignon/

    the only change I made was using 2 cups of wine and 1 cup of brandy and I substituted the storebought mushrooms for ones I foraged earlier in the year

    BucketmanJedocV1m
  • FiendishrabbitFiendishrabbit Registered User regular
    The gravy heaviness of beef burgundy always depends on what you're serving it with, but as a rule your sidedishes should all be very absorbing. Anything that prevents the potatoes from soaking up the gravy (like soft mashed potatoes with cream added, or heavily oiling your potatoes etc) should be banned.

    Hell, if you overcook your potatoes so that they become crumbly and mealy? It just makes beef burgudy better, because they can soak so much gravy. Mash them with your fork and just sweep them through the gravy.

    "The western world sips from a poisonous cocktail: Polarisation, populism, protectionism and post-truth"
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  • LuianeLuiane Registered User regular
    Ooh I had missed this thread. Boeuf bourgignion is a favourite dish of mine, that I cook using a Mish mash of recipes by now. Biggest difference from the Jules recipe was the start - I typically start by browning the meat, move it to a separate plate and add finely chopped onion that I caramelize. Then I add some balsamic vinegar and let that form into a nice gooey mass, after which wine and stock is added + the meat, and then let that reduce for some hours (basically the longer the better, also add carrots and things that are fine to leave for a long time, adding the mushrooms, bacon and small onions closer to serving time).

    I also like how versatile it is in what you can serve it with - I like oven roasted root vegetables myself.

    A Portuguese wine is probably the one I have med it with that I thought turned out the best, Dao I think. As long as it's a fairly fruity wine I think it should fit well.

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  • V1mV1m Registered User regular
    Dao is a gorgeous wine that no one seems to know about.

    Enjoy it before it becomes fashionable

  • KetarKetar Ready to feel better about your own miserable lives?Registered User regular
    There are a number of good Portugese red wines I can get for less than $12 a bottle at my local liquor store since everybody sleeps on them, and I am grateful for it.

    V1mBucketman
  • FiendishrabbitFiendishrabbit Registered User regular
    Dao uses some really unusual grapes that you don't see outside of portugal. Although IMHO many of the Rioja wines tend to work just as well.
    Unlike in Julia Childs era nobody except the rich can afford a burgundy that has the right temperament for a beef stew.

    "The western world sips from a poisonous cocktail: Polarisation, populism, protectionism and post-truth"
    -Antje Jackelén, Archbishop of the Church of Sweden
    Luiane
  • LuianeLuiane Registered User regular
    Dao uses some really unusual grapes that you don't see outside of portugal. Although IMHO many of the Rioja wines tend to work just as well.
    Unlike in Julia Childs era nobody except the rich can afford a burgundy that has the right temperament for a beef stew.

    Always seems like a shame to use so expensive bottles for cooking to me, when you can get excellent results with cheaper wines.

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  • BucketmanBucketman Call me SkraggRegistered User regular
    Yeah I grabbed a $6 bottle of merlot and it worked great

  • XaquinXaquin Right behind you!Registered User regular
    might look like dintymoore (sp?) but it is in fact the best venison dish I have ever had in my life

    nfikn9dkla08.jpg

    FiendishrabbitJedocmilskiDoodmannKetarchromdomNytewarriorlonelyahavashalmeloBahamutZEROBucketman
  • FiendishrabbitFiendishrabbit Registered User regular
    That reminds me of a Swedish classic called "pepparrotskött". Which is basicly a stew made with venison/beef/moose (one of them) and spiced with bayleaf and horseradish.

    "The western world sips from a poisonous cocktail: Polarisation, populism, protectionism and post-truth"
    -Antje Jackelén, Archbishop of the Church of Sweden
    Xaquin
  • JedocJedoc Take a look. It's in a book. It was always in a book, you fool.Registered User regular
    Hah! Yeah, this isn't the most plateable meal I've ever cooked. My 4-H Consumer Decision Making coach would have strong words to say about the color palette and relatively uniform texture.

    Don't care. Too tasty.

    GDdCWMm.jpg
    Xaquin
  • SilverWindSilverWind Registered User regular
    Posted up week five's recipe--since baguettes are a bit complex, I also included two crusty bread recipes (one instant yeast, one sourdough). I've never tried making a non-gluten free version of a baguette and am excited to do so. Now, to figure out what to serve with the bread...

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