/ck/ - Food & Cooking

>>18931861
Where's the love, bro?

Also you want some aromatics up in there, preferably added to your onions as they sweat. Try fennel and sage or oregano

>>18931861
>veg before meat
shigeru digeru

>>18931861
I tend to start from a greek base that's just onion rather than mirepoix. aside from that, garlic, oregano and worcestershire sauce.

>>18931879
meat should not go in before the vegetables. Meat goes in after the veg or at the same time.

>>18931861
Ketchup

>>18931953
Get out

>>18931877
mirepoix are aromatics

>>18931912
wrong.
>brown meat
>remove meat
>saute vegetables
>deglaze
>return meat
>add the rest of the liquid

>>18931963
Some more, then

>>18931965
>>18931963

These guys are superior cooks, listen to them.

>>18931861
Tomato paste, pancetta, bayleaf, salt, wine, stock. While controversial in comtemporary italian cuisine you may try chicken livers as an addition.

>>18931965
That's the old way you're talking about that's used by restaurants who operate based on efficiency and speed, not quality, and it's wrong because it results in burnt meat fond.

>saute vegetables until desired color is reached
>add meat
>cook until browned
>deglaze

Look I even saved you several steps.

garlic
red pepper flakes
nutmeg
marjoram

>>18931965
>>18932053
You guys are both wrong
>boil vegetables
>puree vegetables
>fry meat
>puree meat
>deglaze blender w/ tequila and lime juice
>add high fructose corn syrup
wala

>>18931861
I always add a half cup of milk, I was told as it cooks the milk denatures and does something with the tomatoes that makes a natural msg

>>18932053

Not him, but many households will not have a sufficiently large pot that would provide enough surface area to properly brown your meat with the mirepoix / soffritto already in there and would result in steaming the meat rather than browning it, meaning you lose out on flavor. The method >>18931965 suggested would yield more consistent and generally richer tasting results.

>>18932069

Jesus Christ, how horrifying

>>18932075
the tomatoes already contain natural glutamates which is the same stuff that's in MSG. The milk proteins denaturing has nothing to do with any of that. Milk is just used in some ragu recipes because it's just a good flavor profile.

>>18932077
The meat will brown no matter what if it cooks long enough in the pan. Restaurants tell you what you just told me, that "it won't brown, it'll just boil/steam" because they're working with urgency and they can't wait for the released meat juices to evaporate from the pan at which point browning of the meat will occur just fine. This process happens faster if you use higher heat as you saute.

>>18932093

Depending on the surface area available you risk burning some pieces of meat (and/or aromatics) to achieve browning on others due to the fact that the aromatics are in the way eating up surface area. Simply not worth the risk (without a sufficiently large pot which pretty much eliminates the risk).
My arguement isn't that your method is wrong, it is that your method is not applicable in scenarios where the pot just isn't large enough, which would be the case in a number of households. The method proposed by >>18931965 eliminates said risk even if the fond is seemingly not treated sufficient care.

>>18931965
>remove meat
>return meat
oh it's this guy again...

I don't recommend this. Another way to describe:
>needlessly cooling meat down
>reheating pre-cooked meat
cooklet moves...

>>18932133
>Depending on the surface area available you risk burning some pieces of meat (and/or aromatics) to achieve browning on others due to the fact that the aromatics are in the way eating up surface area
Stirring constantly eliminates this problem. A larger pan/pot makes it easier but as long as you can reasonably stir everything then you can saute the meat and vegetables at the same time and achieve browning.

my main point though is that, even if you saute the meat and vegetables separately but in the same pan, doing the meat first then the veg will result in burnt fond, even if the vegetables will release water and deglaze the pan at first. Once that water evaporates so the veg will start gaining some color, the meat fond will start burning because it was already browned before the veg went in.

>>18932167
>add veg
>scrape fond off bottom of pan with the help of water released from veg
Presto, now it doesn't burn on

>>18932305
like i said, once that water released from the veg evaporates so the veg may develop color, the meat fond still in the pan (which was already brown before the veg went in) will start burning.

>>18931965
i do two pans
>pan 1 brown meat
>pan 2 veggies
>add liquid to pan 2
>add meat to pan 2
>deglaze into pan 2