What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. tropics

    tropics Senior member

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    made beef burgundy tonight, added a little flour to thicken up the sauce. it tasted great but the sauce had a kind of dull grey sheen to it. any tips on how to get it back to that original shiny wine colour?
     
  2. Manton

    Manton RINO Dubiously Honored

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    Any thickener will have this effect but arrowroot does it the least and also has the most neutral flavor.
     
  3. bBoy JEe

    bBoy JEe Senior member

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    Can't you just finish it with a knob of butter at the very end to get the the shine back?
     
  4. drmmr

    drmmr Senior member

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  5. impolyt_one

    impolyt_one Senior member

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    Did you just add flour at some later point in the cooking stage? Your stew turned grey because you made an emulsion of flour and wine basically. You need to add more stock/wine to break the emulsion and then let it settle in the fridge overnight maybe, and then give it a strain.
     
  6. tricota

    tricota Senior member

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    Wait, im getting something.... Name 3 things that are... Nah, its gone...

    [​IMG]
     
  7. edinatlanta

    edinatlanta Senior member

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    Honestly, all bullshit aside, there are few people with whom I have less to desire to dine than mgm


    Really? All the restaurants have sanitizers for their cups on display, this is kind of surprising, at least from that.


    Zing!


    lol it is funny how everyone is now dividing into pro and anti mgm camps.


    mgm, this is what all your plates should look like. Seriously, this is good. What you did before was too over-wrought.
     
    Last edited: Aug 29, 2011
  8. Manton

    Manton RINO Dubiously Honored

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    I don't think so.

    There are two ways to use flour as a thickener. Or three but two of those three are basically the same, so really two. One is, make a roux. Two is, "singer", which is like a roux but less involved. Both of these involve cooking the flour and they have to be done at the beginning of the process. Most BB recipes that I know use the second method.

    Then, if you want to thicken something at the end, you have to make a slurry. Take some of the liquid, add your thickener (flour works but arrowroot is better) and whip it together, then re-add to the pot and whip again. I don't think this is technically an emulsion because, one, there is not enough of the power for that to be true and two, if you do it right it won't break, whereas an emulsion will always break eventually.

    Also, you can't strain out flour.

    Anyway, if you add a little flour at the early stage when you are browning your ingredients and cook it thoroughly, then add the liquid, you should get thicker liquid with no discoloration. Slurries tend to discolor. They are really a "fix" rather than a technique to use for its own sake.
     
  9. indesertum

    indesertum Senior member

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    julia child's recipe has you flour the meat so it browns better
     
  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    It is also, as manton says, to cook the raw flour.
     
  11. Rambo

    Rambo Senior member

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    Would you mind elaborating on the "singer" a bit more? I can't quite figure out what a "less involved" roux would be.
     
  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    You flour the meat, then brown it, or brown the meat, sprinkle it in the pan with flour, and brown a little more. It cooks the flour, just like is done with a roux, but you don't sit there and stir, getting it to the right color etc. Really, singer is the most correct method for stews, while a roux is an anachronism most suited for sauces.
     
  13. Manton

    Manton RINO Dubiously Honored

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    that has the same effect as singer.
     
  14. otc

    otc Senior member

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    Does arrowroot work on non-acidic liquids? Could it be used as a general replacement for all thickeners or does it only work sometimes

    It's like a ghetto, step-saving roux....(except the term ghetto probably doesn't really apply to any of julia child's cooking).
    Instead of making a roux first, the flour browns in the fat as you start cooking the meat.
     
  15. Rambo

    Rambo Senior member

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    Oh, so that's the name for flouring meat. Always wondered about that. Thanks.
     

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