What did you eat last night for dinner?

[tropics]

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?

 

[Manton]



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?

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

 

[bBoy JEe]

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

 

[drmmr]

Really like the fish, mgm.

 

[impolyt_one]



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?

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.

 

[tricota]



pork, beef, chicken

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

 

[edinatlanta]



I will be in NYC mid Sept and Max is taking me to Daniel. Why you ask? Because I've stood up for the under-dog. Be jealous.

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

The sanitary conditions of most Korean-operated restaurants no matter the genre are horrific, and will remain so. Most times you just have to not think about it, or somehow you become immune to it. It's just not in the culture.

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

By lake, you mean sewer?

Zing!

Matt, for someone who makes **** jokes about food. That looks like you took a steamer right on your plate. Completely unappetizing.

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

Nice fish.jpeg

mgm, this is what all your plates should look like. Seriously, this is good. What you did before was too over-wrought.

 

[Manton]



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.

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.

 

[indesertum]



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.

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

 

[itsstillmatt]



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

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

 

[Rambo]



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.

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

 

[itsstillmatt]



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

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.

 

[Manton]



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

that has the same effect as singer.

 

[otc]



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

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

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

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.

 

[Rambo]



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.

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