/ck/ - Food & Cooking

Sear it, and then let it simmer in the sauce for a good hour, before you add the dairy to it, of course.

By stewing it?

What recipe are you using. It sounds like maybe you bought a pack of "beef stroganoff" sauce and it says "just add beef".

>>4282880
>stew it for an hour
Really? I always have to stew things forever if I want them fork-tender. I stewed some beef last night, for example, to make this spicy, pungent and sweet dish. It had to stew about two hours before it was tender enough to be worth eating.

Make it with portabella mushrooms instead

http://www.youtube.com/watch?v=05Eh-Psxyzs

>>4282894
Not to mention the longer you simmer something the tastier it becomes.

>>4282899

Only if what you're simmering it in is kept and served with it. Otherwise it just turns into bland mush.

>>4282894
It doesn't take that long if the beef is cubed or sliced, though. That's why I said an hour. For stroganoff, you'd be using either sliced or cubed beef. If it's a larger piece of meat, then yes, you'd have to stew it for longer.

>>4282899
I think it's sort of a bell curve. There's a sweet spot for stewing meats. When you go beyond the apex, it begins to break down, the meat falling apart into mush and the flavours in the meat itself dissipating into the stewing liquid. The liquid will be delicious, absolutely, but the poor meat will be flavourless and with the texture of tinned catfood.

>>4282877
Gross, I have my own recipe.
I bought stewing beef because it was on sale

beef
mushrooms
onion
beef broth
sour cream
dijon

Thats the idea.

I don't know about your recipe but in a "boeuf bourgigno" (I'm french) the secret to have beef meat that i tender is to cook it with red wine.
It's really change its texture.

>>4282903
Alright I'll just stew it in beef broth then, I like to make pretty small slices (it's in chunks already) so I'll go about 30mins and test it out.

>>4282916
I don't drink alcohol. I know it boils out but I just can't cook with wine, even if I had it in the house. French foods fucking over rated.

>>4282925
>can't have alcohol in your household
>thinks french food is overrated

the fuck is wrong with you

>>4282925
>French foods fucking over rated

Okay, now you lost me. I was with you up till that. Now your anus is showing.

>>4282925
I'll let it slide.
This is not a matter of taste, the spices and ingredients will take it all away.
I'm just trying to help don't be so brutal.
Also what do you call dijon"? is it mayonnaise or mustard?

>>4282925

What you're not considering is that the qualities of wine break down the beef faster. That's why you use it for braising.

>>4282925
STR8EDGE5LYFE

First brown it thoroughly (all sides!), then simmer it in water for a good 2-3 hours.

>>4282936
why would dijon be mayo? It's mustard.

>>4282934
>>4282932
I do agree with some principals of french cooking but it just doesn't excite me at all. I do have alcohol in the house, but it's not mine. Partner has some bottles of scotch but I do not drink for personal reasons, I have no problem with others doing it.

>>4282936
Generally, when a non-French says 'dijon,' they mean mustard. I don't think that 'dijon' could also imply a type of mayonnaise, though. I could be wrong.
I have seen a presumably 1:1 mix of dijon mustard and mayonnaise sold at various grocers in the US under the brand name 'Dijonaise' or 'Dijonnaise,' though.

>>4282963
well the reason you use alcohol is to change the texture, viscosity and flavor of not only the meat but the sauces.

Virtually all cooking cultures use a form of alcohol to treat food, from the beer-treated american barbecue ribs to the use of sake and mirin in japanese cooking.

You can use wine when stewing beef to change its texture and change the finish of the sauce both, but depending which you are trying to accomplish you want to change when you add it.

>>4282969
I know hellmans makes a dijonaise but I have never heard of the word dijon being a description of mayo and I've lived in French areas.

Let's say for instance you have a wine lover and you want to add the heavy flavor of a strong red wine to the meat.

You would add the wine to the sauce only 2-3 minutes before taking it from the heat - just long enough for the alcohol to cook off.

On the other hand if you wanted to tenderize the meat using alcohol, but mask the flavor you might use a lighter white cooking wine and add it fairly early as the meat braises.

>>4282972

I can tell from your talking about french and japanese foods that your obsessed with "authenticity" and you have no respect for the one thing that matters, taste.

I refuse to make anything french because its pompus bullshit. I wouldn't dare make mirin or any other weeb shit. Aren't there recipes that work without slavishly replicating outdated cooking styles because their "fancy" or imitating some weeb cartoon?

>>4282977
Can we stop talking about wine?

>>4282972
I do just fine cooking without alcohol. Even if I did, I am not buying a $10 (thats being very modest here) just to reduce and simmer in. Im fine with my broth.

>>4282981
preach it!

Well mayo is made of mustard + egg + oil
Also there a lot of mayonaise made at hte city of dijon that why I link it to it.
Also scotch + beef is awesome but not in stew.
Scotch + cream fresh + fresh green peper = great sauce

I wonder if singing the beef would be a good idea. With rast beef it's delicious.

>>4282981
actually the taste (and texture) is the whole reason why you should consider it to begin with.

I understand your "new wave" cooking desire, please understand though, that cooking is an art that has been refined for as long as we've been alive, and the old ways are where we look to learn how to do things.

I'm not saying Strict French Cooking is the way to do everything - I'll kill myself before I ever cook butter with butter and serve it as a course.

I'm saying alcohol has its place in all cultures.

By the way?
I don't drink.

As to your question I can probably get you a stroganoff recipe that doesn't use alcohol.

>>4282981
>I refuse to make anything french because its pompus bullshit
OP is a tremendous faggot

>>4283002
now, now, calm down. There are some places where french cooking methods seem very stiff and limited to me, too.

They were convinced they had unearthed every sauce in the world and classified it under one of the 4 mother sauces.. . .

then we discovered the tomato.
Change can be a good thing.

>>4282981
I would rather eat an awesome burrito than coq au vin

>>4282981
I'm sorry i really don't see what you're talking about.
I never do recipes that have to many ingredient or that need a lot a complicated preparation.
That's just restaurant bullshit. French cooking is made to be eaten on a dail basis. there are plenty of meals you can cook that not pompous in the least.

>>4282991
I never asked for a stroganoff recipe without alcohol, as I said I have a stroganoff, as I said I dont cook with alcohol, therefor my recipe cearly doesnt have alcohol.

My god, read next time.

>>4282989
he would never let me cook with his precious scotch, HAH!

>>4283009
>mfw some subway huffing amerifat thinks that a cookbook written by one guy over 100 years ago represents the entirety of french cuisine

>>4283020
then what were you asking for here?

> Aren't there recipes that work without slavishly replicating outdated cooking styles because their "fancy" or imitating some weeb cartoon?

And calm down, your casserole isn't burning.

>>4283028
They update it yearly you know, the Larousse Gastronomique.

To say it was written 100 years ago is partly a misnomer.

>>4283029
fuck casserole, I was asking what to do to stewing meat obviously, I asked that in the original post.

>>4283032
Fuck the gastronomique, I required it for school and never once used it.

>>4283032
>he thinks I was talking about larousse

Is that the only french cookbook you've ever heard of?

>>4283034
well.. I already advised you on that here.
>>4282959
>First brown it thoroughly (all sides!), then simmer it in water for a good 2-3 hours.

Speaking in specific to stroganoff, most stroganoff recipes request a higher grade cut of meat than stewbeef - they usually want something between tenderloin and sirloin tip.

So, don't skimp on the stewing time, and check the beef by taste often. If it's too stiff, the soft noodles and mushrooms will be spoiled by the stiff beef.

(Also, I recommend you don't use wines when stewing because they will distort the stroganoff's flavor)

>>4283043
Ora, mite na sai,
ano boke.

Why don't I just be the Thing You Hate for you? <3 because you want to hate, so so badly.

>>4283050
>still listens to jpop

It's now kpop son. It's not 1999 anymore.

>>4283057
Go hammer go hammer go
Stop, grab a mic and listen
fuwa fuwa fuwarin

>>4283063
Okay

>>4283050
ara ara, kodomotachi wa kenka shinakattahougaii yo~

>>4283044
I wasnt asking for another answer, clearly I already got some above.

I fucking realize that I should be using better quality meat, I went to culinary school. I was asking about stewing meat because I've never used it before since I'm used to using the higher quality meats but since I'm poor I got what was on sale. I know how to make stroganoff dbag

>>4283067
Hoookay. So, since you went to culinary school you know that stewbeef is a tougher grade and contains more flavors, but you're going to have to keep working until it gets fork tender. Remember to sear it evenly on all sides or when stewed, it can actually just fall apart, and you want to have the cut of the meat maintain its shape for the stroganoff. Plus the flavor that comes out when seared is delicious.

Many people advise flouring before searing, I don't think it's such a bad decision but I'm not sure it's necessary, but you definitely want to braise in the same pan as you seared if you can.

Oh, you didn't want more advice?

>>4283074
>really is a dbag

>>4283077
let me put this on its head

>I went to culinary school
>How do you cook stew beef?

>Argue about wines for an hour
bye

>>4283081
>I pretend to have gone to culinary school even though I don't know the first thing about cooking
>I post stupid responses to people's attempts to help like "alcohol is bad" and "recipes are bad if they come from certain countries that I've randomly decided to hate"
>post butthurt whining and wonder why people aren't being nice to you

Threads like these are, in my opinion, worse than fast food cancer.

>>4283087
nonsage to annoy you, bye

>OIL FIRST KEEPS THE BUTTER FROM BURNING
>BUTTER FIRST KEEPS THE OIL FROM BURNING
>OIL FIRST KEEPS THE BUTTER FROM BURNING
>BUTTER FIRST KEEPS THE OIL FROM BURNING

>>4283087
peace brah
I'm allowed to have my opinions and you can think what you want. I'm sorry we never made stew in culinary school. Damn pleb

>>4283097

>went to culinary school
>can't cook stew beef
>doesn't cook with alcohol
>denounces whole cuisines on assumptions
>buying on sale items because no one will employ a retard

Nice job, looks like culinary school was money well spent.

Fuck, I love beef stroganoff. I should make a batch and eat it for days.

Protip: Add heart of palm makes stroganoff taste amazing

>>4283097
>we never made stew in culinary school

not OP but does anyone have a pretty good stroga recipe? I've always wanted to make it but never got around to it. My roommate used to make it in a cast iron pan and it was interesting to say the least.

And kind of mushroom is okay w/ me

>>4285087
The version from The Joy Of Cooking, as in many cases with mid-century meat-based cuisine, is the place to start. Hie thee to the used bookstore and buy a 2.00$ copy.

>>4283097
>LOLITROLL U I WAS PRETENDING XD EBIN WIN CLAPPING AT MYSELF ATM XD