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The General Chat Thread
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Absolutely lovely in a plain green salad with some delicious homemade French dressing. Or a seafood salad, fan it out with some prawns and cherry tomatoes with a Marie Rose sauce on the side, lots of cracked black pepper.
I'm allergic to Shellfish so I might give that a miss
:D
I vaguely remember some show on tv where they put it on a burger, might try it on some homemade Venison burgers tonight.0 -
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But won't it go cold?
Put it on (slightly warm) plate and wrap in Tin foil.
Resting is absolutely crucial for all meat basically, even roast chicken.
You should rest steak for about half the cooking period. Also any juices that do come out can be put into a sauce or poured back over the steak.
It's not actually blood remember
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I decided to make a real effort with bolegnese yesterday but it didn't seem to work. Can somebody have a look and advise where I went wrong.
One carrot, one white onion, two sticks of celery all chopped into small chunks and fried over low heat until softened. Transferred into saucepan.
70g pancetta and two large mushrooms, chopped, squeeze of garlic purée (had no cloves) fried until softened. Transferred into saucepan.
400g beef mince, fried over medium heat until fully cooked and brown with some darker bits. Transferred into saucepan.
One beef stock cube, one tin chopped tomatoes and half tin tomato purée into frying pan with a good table spoon of dry oregano and a small amount of herbs de Provence. Reduced slightly then poured over meat and vegs, mixed through and left to simmer lightly for two hours (adding water where needed)
Before serving I stirred through a table spoon of pesto as I had no basil and pesto needed to be used.
I didn't taste but my husbands response was "yeah it's nice, doesn't taste like a Bolognese though, it tastes like something from the Indian".
Um...... How did that happen? Where did I go wrong? (Cannot use wine because of the baby)
The first mistake I can see is that everything should be done in the one pot/ pan. None of this transferring crack as you will lose and leave flavours behind. If you wanted to you could remove the vegetables to a separate bowl and fry the meat in the same pan then add the veggies back in. I don't bother with this though, start to finish same pan.
The beef stock cube is fine but I do find it can dilute the taste down (especially with adding water I would avoid this like the plague). Instead of tinned tomatoes you could try passata. Tinned can be a little on the watery side and takes much more reducing. Either which way tomatoes need sugar and salt to bring out the flavour. If you want to give some to baby without sugar/salt then I usually remove the babies portion first and add the seasoning in later.
Also a good glug of quality balsamic makes a big difference IMO.
I agree about the herbs de Provence they don't seem to work. Oregano and even a little dried thyme (be conservative with thyme) and basil of course.
It shouldn't really need to simmer for 2 hours to get flavour. My bolo would simmer for max 45 mins (less if I'm in a hurry).
My dp and son are bolognaise mad and dp swears it's better than any bolognaise he has eaten in restaurants so something is going right 0 -
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Right so, group effort I'm trying again this evening. Plan is to
Fry onion, celery and carrot, add in pancetta (unsmoked?) and mushroom, fry, add in meat and fry until brown, stir in loads of oregano, a bit of basil and the tomato puree, fry off for a few mins before topping up with passata. When just about finished stir in some chopped fresh basil.
I was adding water when there was not enough liquid (evaporated). In this case should I have used more tomato?
Where do I use the balsamic vinegar and at what stage should salt and sugar be added?
Was I wrong in thinking that the longer it cooks the deeper the flavours?
Thanks all
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I would consider this to be a mistake.Keane2baMused wrote: »The first mistake I can see is that everything should be done in the one pot/ pan. None of this transferring crack as you will lose and leave flavours behind. If you wanted to you could remove the vegetables to a separate bowl and fry the meat in the same pan then add the veggies back in. I don't bother with this though, start to finish same pan.
Doing everything in the pan, together with result in your meat steaming and poaching rather than browning properly. Browning the meat well really contributes to the flavor.
I lightly fry the veg (carrot, onion, celery) in the pot while I brown my meats (beef, pork, smoked bacon, chicken liver) in batches in a hot cast iron pan, adding that to the veg as each batch browns nicely. After browning, I deglaze the pan with white wine and tomatoes so as not to lose the flavour in the pan.
Traditional Bolognaise has no herbs or garlic but can be nice with either or both. If using herbs I use dried oregano, fresh Bay, thyme and rosemary. I'd add basil, if using when serving.
A little white wine really helps.
I like a little milk added and reduced before adding wine and tomatoes.
I would never put pesto in.
I'd leave out the stock cube, but you'd definitely need salt added.
I can't imagine cooking a pot of sauce without tasting it - so hard to get the seasoning right.
Maybe your other half is used to the really tomatoey style often served but you gave him a more traditional style. The pesto could have thrown the flavour, too.
Yes, longer cooking will improve flavour.
Doesn't really matter when salt/sugar goes in.
It doesn't need loads of liquid just don't let it get so dry that it sticks. The veg and meat will release moisture as it cooks if kept covered.0 -
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Keane2baMused wrote: »It's not actually blood remember
Yeah, I know that. But it does look rather unappealing on the plate.
Especially when my steak fries assume a pink hue. :eek:0
This discussion has been closed.
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