Gugny Posted February 5, 2015 Share Posted February 5, 2015 Sweating is a cooking method of slowly sautéing in butter or oil in a covered pan. Aromatics vegetable (carrots, celery, onions) and herbs that give he sauce it's flavor. Thank you, Chef. My mom puts molasses in her sauce. Honestly, I don't like it very much. Johnny, you opened yourself up to some great "mom" jokes. Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted February 5, 2015 Share Posted February 5, 2015 Johnny, you opened yourself up to some great "mom" jokes. Eh yo Johnny! Yo ma is so stuuupid, she like, puts molasses in her tomato gravy!! Heeeeyoooo!!! Link to comment Share on other sites More sharing options...
thebandit27 Posted February 5, 2015 Share Posted February 5, 2015 Actually, I do have a couple questions for the Bandito. Please do explain sweating the aromatics. And do you peel your tomatoes? I also have a question for Beerball. When you put your country ribs in the sauce, do you brown them first? Yes, I peel the tomatoes. Easiest way I've found is to drop them into boiling water for a minute or two until they fissure, then plunge them into an ice bath for a few minutes. Loosens the skin so that they peel quite easily...then I puree. Link to comment Share on other sites More sharing options...
Gugny Posted February 7, 2015 Share Posted February 7, 2015 Bandit and Chef were kind enough to address my questions. Apparently, the mod is too busy. Link to comment Share on other sites More sharing options...
Beerball Posted February 7, 2015 Share Posted February 7, 2015 I also have a question for Beerball. When you put your country ribs in the sauce, do you brown them first? Yes, unless I don't. Link to comment Share on other sites More sharing options...
Chef Jim Posted February 7, 2015 Share Posted February 7, 2015 Making Beef Bourguignon today. Marinated the beef in red wine last night. It's going to be mm-mm goooood! Not sure if I'll serve it over noodles or polenta. Link to comment Share on other sites More sharing options...
Beerball Posted February 7, 2015 Share Posted February 7, 2015 Making Beef Bourguignon today. Marinated the beef in red wine last night. It's going to be mm-mm goooood! Not sure if I'll serve it over noodles or polenta. Chiopino for us tonight. Link to comment Share on other sites More sharing options...
Maury Ballstein Posted February 7, 2015 Share Posted February 7, 2015 Making Beef Bourguignon today. Marinated the beef in red wine last night. It's going to be mm-mm goooood! Not sure if I'll serve it over noodles or polenta. I would rather eat my toenails then polenta. Go w the noodles. Link to comment Share on other sites More sharing options...
IDBillzFan Posted February 7, 2015 Share Posted February 7, 2015 Making Beef Bourguignon today. Marinated the beef in red wine last night. It's going to be mm-mm goooood! Not sure if I'll serve it over noodles or polenta. Care to post your recipe? Link to comment Share on other sites More sharing options...
mead107 Posted February 8, 2015 Share Posted February 8, 2015 (edited) Hot dogs with the works at broadway lunch an. Gravy fries. Good change from pasta Nap then work at 11 Edited February 8, 2015 by mead107 Link to comment Share on other sites More sharing options...
Chef Jim Posted February 8, 2015 Share Posted February 8, 2015 (edited) I would rather eat my toenails then polenta. Go w the noodles.Then you've never has it made correctly. Care to post your recipe? Well I'm not going to post amounts seeing I never measure anything. But here goes. Beef chuck cut into large cubes. This is the most important part. Get a fatty piece seeing that's where the flavor is. Cut them large. Almost 2" square Add diced carrots, onions, garlic and fresh thyme Cover with red wine and marinate overnight Sear the meat and remove. Classically you should also add large pieces of slab bacon. But I didn't this time Add the veggies and some quartered mushrooms and sweat Return the beef and wine used as marinade. Reduce by 3/4's Cover with beef stock or water Cover and braise in the oven for 1-1.5 hours or so until meat is tender Serve over buttered noodles. Edited February 8, 2015 by Chef Jim Link to comment Share on other sites More sharing options...
IDBillzFan Posted February 8, 2015 Share Posted February 8, 2015 Then you've never has it made correctly. Well I'm not going to post amounts seeing I never measure anything. But here goes. Beef chuck cut into large cubes. This is the most important part. Get a fatty piece seeing that's where the flavor is. Cut them large. Almost 2" square Add diced carrots, onions, garlic and fresh thyme Cover with red wine and marinate overnight Sear the meat and remove. Classically you should also add large pieces of slab bacon. But I didn't this time Add the veggies and some quartered mushrooms and sweat Return the beef and wine used as marinade. Reduce by 3/4's Cover with beef stock or water Cover and braise in the oven for 1-1.5 hours or so until meat is tender Serve over buttered noodles. Thanks. I could eat that for breakfast. Link to comment Share on other sites More sharing options...
Chef Jim Posted February 8, 2015 Share Posted February 8, 2015 Thanks. I could eat that for breakfast. I did just that today. Link to comment Share on other sites More sharing options...
BuffaloBillsForever Posted February 8, 2015 Share Posted February 8, 2015 The secret to a meatball is pork and fennel seed ( or Italian Sausage) mixed in with the beef. Link to comment Share on other sites More sharing options...
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