/ck/ - Food & Cooking

>>10944154
>Doing it twice in the same pot is like trying to reinvent the wheel.
>he doesn't understand the concept of cooking in layers

mfw

you are SUPPOSED to perform parallelization as well as spice adjustment at EACH STAGE of cooking. you SHOULD start with the mirepoix to begin forming the fond. this will flavor the beef which you brown after removing the mirepoix. you spice the mirepoix, and you spice the beef prior to and during browning (salt pepper and then brown with herbs). you deglaze with wine and then readd the mirepoix and a portion of the veg along with the browned meat, you add the heated broth and you do initial spicing of the broth. after the broth has reduced and last of the veg added you spice correct AGAIN. COOKING IN LAYERS is the foundation of french cuisine