braise
Beef Bourguignon
Brown everything separately, braise it low for three hours, and add the garnish at the end so it still tastes of itself.
- Time
- 3h 55m
- Serves
- 6
- Effort
- Involved
23 entries filed under this tag.
braise
Brown everything separately, braise it low for three hours, and add the garnish at the end so it still tastes of itself.
braise
Chuck cut by hand instead of minced, dried chillies instead of powder, and three hours where you do nothing at all.
pasta
Milk before wine, wine before tomato, and three hours at a bare blip. The soffritto is where the patience pays.
baking
Browning the butter first trades some chew for a lot of flavour. The dough rests overnight, which is where most of the improvement actually comes from.
braise
Beef ribs in red wine and stock, cooked until the bone slides out. Chill overnight to lift the fat off cleanly.
dessert
Chocolate, eggs and a little sugar. No cream, no gelatin — the structure comes entirely from beaten whites.
baking
An enriched dough proved overnight in the fridge, so the baking happens while you are awake.
dessert
A baked custard in a water bath, chilled hard, then blowtorched at the last minute. The contrast only lasts minutes.
salad
Salt the cabbage, wring it out, then dress it. Twenty extra minutes buys you a slaw that is still crisp an hour later.
indian
Black lentils soaked overnight and simmered for hours until they turn glossy. Butter and cream at the end, not the start.
breakfast
One syrup, one fat, and a low oven. Press it flat and leave it alone if you want clusters.
braise
A cheap cut that needs three hours and rewards them. Brown hard, braise low, reduce the sauce at the end.
pasta
Two sauces, assembled in thin layers and rested before cutting. The béchamel is what stops it collapsing on the plate.
baking
Twelve hours of time doing the work of ten minutes of kneading, baked in a lidded pot that traps its own steam.
baking
A wet dough, a cold night in the fridge, and almost no kneading. The oven does the work; you mostly need to be patient in advance.
breakfast
No cooking at all. The ratio is the recipe, and the chia seeds are what stop it being soup.
dessert
Cream set with the smallest amount of gelatin that will hold. It should barely stand up and wobble when the plate moves.
baking
Three days in the fridge, a hot stone, and dough shaped by hand so the rim keeps its air.
braise
A dry rub, eight hours at a very low temperature, and a rest that matters as much as the cook.
technique
Ten minutes of work and thirty of waiting. They turn bright pink on their own and improve almost anything savoury.
dessert
No baking at all. A whipped mascarpone cream, a fast dip in coffee, and a full night in the fridge.
dessert
A cooked custard base, aged overnight, then churned. The ageing step is the one everyone skips and the one that matters.
indian
Rice parboiled separately, layered over a spiced vegetable base, and steamed sealed so the two finish together.