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.
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.
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.
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
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
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
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.
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.
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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JedocIn the scupperswith the staggers and jagsRegistered Userregular
edited February 2020
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.
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.
All in all, a fine reason for the inevitable gout to finally set in. Thanks, Jules.
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
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.
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!
And the final product:
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 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"
-Antje Jackelén, Archbishop of the Church of Sweden
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.
Dao is a gorgeous wine that no one seems to know about.
Enjoy it before it becomes fashionable
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KetarCome on upstairswe're having a partyRegistered Userregular
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.
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
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.
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
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
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.
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...
I did the thing. V1m's idea of mincing the mushrooms turned out great. This is sort of a mishmash of the Julia Child version and 3-4 other slow cooker Boeuf Bourguignon recipes I found kicking around online. Added baby potatoes in with about 90 minutes left, turned the slow cooker up to high and propped up the lid to allow some of the moisture to escape so it would thicken a bit. It turned out fantastic, definitely my favorite of the dishes I've attempted for cook club so far. Unfortunately(?) my wife loved it too, so I'm going to have to race her to the leftovers over the next few days.
I'm really excited to bake bread this week, I hardly ever bake anymore and I don't know if I've ever baked bread at home. I think the last time I did was in college, when I worked in the kitchen of a bed & breakfast.
In my years as a cook the one thing I have figured out is that I'm terrible at bread.
I can make flatbreads and I can make dark&nutty syrup&soured cream bread. That's it.
"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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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I don't particularly like crusty bread.
but I think I will give making some sort of a rounded loaf with maybe a pretzel crust?
Posts
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?
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.
-Antje Jackelén, Archbishop of the Church of Sweden
I used a bunch of whole mushrooms in mine and it was super good. Very tasty. I served it over mashed potatoes.
And now I have lunch sorted for the rest of time.
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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What the Welsh?!
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.
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.
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.
All in all, a fine reason for the inevitable gout to finally set in. Thanks, Jules.
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.
-Antje Jackelén, Archbishop of the Church of Sweden
http://imgur.com/a/nLPBwIy
And the final product:
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.
When I went to strain out there was no actual liquid, it all stuck to the ingredients
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.
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
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.
-Antje Jackelén, Archbishop of the Church of Sweden
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.
LoL EU West nickname: Irridan
Enjoy it before it becomes fashionable
Unlike in Julia Childs era nobody except the rich can afford a burgundy that has the right temperament for a beef stew.
-Antje Jackelén, Archbishop of the Church of Sweden
Always seems like a shame to use so expensive bottles for cooking to me, when you can get excellent results with cheaper wines.
LoL EU West nickname: Irridan
-Antje Jackelén, Archbishop of the Church of Sweden
Don't care. Too tasty.
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I can make flatbreads and I can make dark&nutty syrup&soured cream bread. That's it.
-Antje Jackelén, Archbishop of the Church of Sweden
but I think I will give making some sort of a rounded loaf with maybe a pretzel crust?
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