/ck/ - Food & Cooking

>>16880026
the stock pot

>>16880026
You forgot to omit the pasta.

>>16880026
forgot the knorr stock cube

>>16880026
>he forgot to sacrifice his son to Sauron
u fucked up op

>>16880026
red wine? might need a substitute. I believe it adds acidity so you need something acidic. (I might be wrong about the acidity part)

>>16880026
That's a basic ass recipe for tastelets.
You need to brown the mince, remove set aside, then cook down your veggies, garlic, then add some red wine, herbs, simmer out the alcohol, add the tomato sauce, simmer for a bit, dump back in the meat. Then I'd let it sit for a day in the fridge or at least 6 hours until you eat and heat it back up.

Best served with rigatoni.

>>16880026
yuo should have used the right recipe:
https://www.youtube.com/watch?v=jMj8lNdFqV8

>>16880026
you don't need to use the stock pot, but you should know why it is added, and what original ingredient it's substituting for

>>16881120
this is true

>>16880026
red wine DICK HEAD

>it didn't taste good
>did I forget something?

Dunno, what did it taste like?

>>16881894
it's salt isn't it

>>16880026
The 30 stock pots

>But it did not taste really good, did I forget something?
Yes, to use a real recipe for bolognese. Also the technique you use matters a lot.
>>16881120
>You need to brown the mince
No, browning the mince won't produce the desired texture of the dish.
>garlic
Not in Bolognese
>herbs
Not in Bolognese, although bay leaf could be argued.

salt

>>16882895
Someone already posted what a classic bolognese recipe looks like:
>>16881209

>>16881120
is an improved version of what Marco was making. Just a basic meat sauce.

>>16882940
>Someone already posted what a classic bolognese recipe looks like:
>>>16881209
>nutmeg
>chopped vegetables measured in cups
>no pancetta/bacon
This is how a classic bolognese recipe looks like: https://www.aifb.it/calendario-del-cibo/giornata-nazionale-del-ragu-alla-bolognese/

>>16880628
hate the taste of red. I use white. plus I won't need stock or wooster sauce with white.

>>16882963
>associazione italiana food blogger
they can fuck right off
this is the only true bolognese recipe https://www.accademiaitalianadellacucina.it/it/ricette/ricetta/rag%C3%B9-classico-bolognese

>>16880026
a splash of milk on the mince before you add the tomato puree.

>>16882842
sure, but more specifically it's replacing chickenstock
if you're not adding a stockpot while following the recipe, you should be using chicken stock when he pours the water in after the wine

>>16882963
You do know a "Bolognese" sauce is some arbitrary bullshit recipe that changes from region to region across Italy right?

People use fatty pork bits because classically oils and olive oils were very expensive back in the day so having a huge hunk of pork belly or fatty pork to render down a high heat fat was best to use. Lardons just became part of the contemporary cooking over time.

The whole point of adding the flour and cream to a bolognese is to simply bind the fat to the sauce, so it doesn't matter what oil or fat you use.

>>16883039
>You do know a "Bolognese" sauce is some arbitrary bullshit recipe that changes from region to region across Italy right?
You're confusing Ragu Bolognese with ragu. Ragu is a meat sauce, and is prepared in many different ways across Italy. Ragu Bolognese literally means Ragu from Bologna.

>>16883056
Follow the discussion... Chef Johns recipe is bolognese, someone said it wasn't because it didn't have pork fat and pork bits in it.

Marco's recipe isn't really a bolognese, it's a meat sauce, someone (me) gave a recipe to improve upon it because OP thought it was shit.

Stop with this Orthodox Italian cuisine bullshit. This isn't the same as carbonara. This is on the same level as say Ratatouille.

>>16882987
They're called stock pots, everyone knows it's condensed/powdered stock.
I thought you were implying something other than the bleeding obvious.