/ck/ - Food & Cooking

[Anonymous No.11276831]

>onions and veg first
meat doesn't brown properly

>meat first
meat doesn't get to fry in flavourful oil

how does one solve this problem?

[Anonymous No.11276833]

>>11276831
cook in separate vessels

[Anonymous No.11276835]

You put the onions first, you fry them, you takenout the onions and set them apart and leave the oil, you fry the meat. Afterwards, mix in the onions again.
Brainlet.

[Anonymous No.11276836]

Start the meat, remove the meat, do the onions, put meat back in.

[Anonymous No.11276838]

>>11276835
This is what I do

[Anonymous No.11276840]

Cook the meat first, take it out, then cook the veg in the drippings.

[Anonymous No.11276841]

>>11276833
and deglaze two pans? NEXT
>>11276835
nah
>>11276836
>>11276840
imma do this

[Anonymous No.11276850]

>>11276836
This is the best answer

[Anonymous No.11276853]

You can make bolognese sauce with boiled meat, it becomes very fine and not clump together.

Alternatively you can
>cook 150g bacon until crisp
>add 50g butter or olive oil, 150g chopped veggies and cook until soft
>then add 300g beef pulp into the veggies

It'll work because you have enough fat and not too much vegetables to crowd the pan.

[Anonymous No.11276861]

Brown the meat
Add in the onions brown them a bit
Deglaze

[Anonymous No.11276912]

>>11276853
>beef pulp

[Anonymous No.11277060]

>>11276836
this, you should aim to use the fat from meat as an oil for other stuff
and don't use two pans like someone above said, why waste the flavor?

[Anonymous No.11277136]

>>11276831
Forego the browning of the meat and add soem beef stock instead

[Anonymous No.11277375]

>>11276853
>He boils meat

[Anonymous No.11277590]

>>11276831
Who told you this sloppy-Joe-looking tub of tomatoey shit was bolognese? It's about the furthest thing from bolognese that I've seen somebody try to pass off on this board.
>>11276853
Browning the meat thoroughly is an essential step in bolognese, why would you boil it instead?

Just call what you're making meat sauce or beef ragu, stop trying to sound fancy with "bolognese" when you clearly have zero fucking idea how it's made.

[Anonymous No.11277615]

>>11276831
Meat first, always. That's the flavorful oil, onions and other vegetables don't have "oil" or "fat" in them, meat does. You want to cook the vegetables in the meat juice fat

[Anonymous No.11277722]

>>11277590
>Browning the meat thoroughly is an essential step in bolognese
No it isn't.

[Anonymous No.11277931]

>>11277722
Your words mean nothing. It absolutely is.

[Anonymous No.11277947]

What does deglaze even mean?

[Anonymous No.11277952]

>>11276841
>and deglaze two pans? NEXT
Don't be a lazy faggot, faggot.

[Anonymous No.11277975]

>>11277947
When you sear meat you end up with bits of meat stuck to the pan. (pic related). That's called "fond" or "sucs". That stuff is extremely flavorful. Deglazing means to add some liquid (usually wine, but could be water, stock, other kind of booze, etc.) to the pan, in order to dissolve the fond and incorporate it into a sauce.

[Anonymous No.11278036]

>>11277947
its the same as sawcon

[Anonymous No.11278041]

>>11276831
onion and veg first
remove with slotted spoon
brown meat
return veg to pan

[Anonymous No.11278047]

>>11276831
You do it meat first.
It doesn't matter if the meat doesn't fry in flavorful oil. You'll be cooking it all together anyway, so there is no flavor lost.

>>11278041
Meat first makes more sense; that way the moisture from the veg will deglaze the pan for you.

[Anonymous No.11278271]

>>11277947
it'll make you look like jacques pepin if you do it in front of anybody who doesn't know much about cooking

[Anonymous No.11278274]

>>11276831
meat first, that way you get to fry the veggies in tasty rendered meat fats

[Anonymous No.11278284]

If you're not browning your meat properly it's because your heat is too low.

[Anonymous No.11278326]

Meat will ALWAYS brown properly if you just wait. If theres liquid in the pan, it isnt broening it's steaming/boiling. Only when sll the moisture has evaporated and only fat remains in the pan will it begin to brown. When making bolognese with 3+ pounds of meat, browning can take the better part of an hour.

For bolognese, sweat the veggies (onion, celery, carrot) first with pancetta if youre using it, then add your meat and brown it. Add in a little tomato paste and cook it for a bit. Then add a splash of milk to deglaze and cook it down. Then add some wine to deglaze again, cook it down. Add some stock and simmer it till everything is good to go, adding stock as it needs it so it doesn't dry out.

[Anonymous No.11278595]

>>11277952
this

[Anonymous No.11278598]

Strain the veggies and put the oil back in the pan to fry the meat.

[Anonymous No.11278612]

>>11278326
>Meat will ALWAYS brown properly if you just wait.
That's poor advice. Yes, it will eventually brown, but it won't be done properly. What you're talking about is letting all the moisture cook out before browning happens. In a sauce that isn't so bad but if you're making most dishes you'll fuck over your flavor and texture by doing that.

If you don't overcrowd the pan then you can brown much faster, without allowing all the moisture to cook off.

[Anonymous No.11278719]

>>11278036
What's sawcon?

[Anonymous No.11278734]

>>11278612
This. I don't know why people are so afraid of cooking something in multiple batches. Brown the beef in multiple batches so the cooking surface never gets overcrowded and ends up steaming everything. EZ PZ, overcrowding is like the culinary equivalent of breaking your fingers doing a single trip to bring all your groceries in at once.

[Anonymous No.11278874]

>>11278612
>ok for sauces, not for other stuff
No shit Sherlock, I was speaking in the context of meat sauces, you know, like the thread is about?

[Anonymous No.11278943]

>>11277947
A bunch of tasty stuff gets on the bottom of the pan when you cook things, mostly meat. Adding a liquid re-adds those flavors to your meal. Next time you fry pork chops or something add some red wine, butter, and a sprig of dill, let it thicken and use it as a sauce on the pork. Fucking delicious.

[Anonymous No.11278951]

>>11278874
>I was speaking in the context of meat sauces
no you weren't.

you made an incredibly broad statement that meat will ALWAYS brown. you even emphasized always.

[Anonymous No.11279097]

>>11278951
Even if I was talking out of context I'm still not wrong. I was simply explaining a principle most people (normies) know fuckall about. Obviously you dont want to brown a steak low and slow or you'll end up overcooking it. You need common sense. But you knew all of this already, you were just trying to bait me into arguing about inane bullshit.

[Anonymous No.11279117]

>>11276853
I’m leaving /ck/.

[Anonymous No.11279146]

>>11279097
>But you knew all of this already,
Yes.

>>you were just trying to bait me into arguing about inane bullshit.
I have no interest in arguing. I just wanted to point out the error you made. First in your original post, and then in your reply.
If you want me to stop replying to you then stop making mistakes in your posts.

[Anonymous No.11279160]

>>11276831
You could always not use meat.

[Anonymous No.11279217]

>>11279146
Maybe i like it when you reply to me

[Anonymous No.11279356]

>>11276836
This.

[Anonymous No.11279392]

>>11276831
Brown the meat with good quality tomato paste and whichever spices. Then add the onions and garlic and cook that until everything mixes together and you get some flavour at the bottom of the pan. Now add whatever liquids you cook your sauce with (chopped tomatoes, wine, broth etc).

I think, the meat should have enough fat in it. So you don't need to add any oil in the beginning, unless your pan is shit.

[Anonymous No.11279393]

>>11276831
Knorr Stock Pot™

~//~Because it tastes better than salt~//~

[Anonymous No.11279441]

>>11279393
Imagine putting a stock cube into pasta boiling water you then throw away.
Why couldn't they just not do that recipe?

[Anonymous No.11279519]

>>11279441
I feel like I'm having a seizure every time I read this. Please try again.

[Anonymous No.11279586]

>>11279519
First you need to picture a pot, full of 100 Celsius water and spaghetti.
Now imagine instead of salt you place Knorr Stock Pot™ into the water, which is still boiling and is inside the pot with the spaghetti.
Now after 6 minutes you drain that water into the drain. So instead of using 100% of the Knorr Stock Pot™ you use minuscule amount that is absorbed into the pasta while throwing most of it into the drain.
This is very wasteful and expensive exercise.

Now imagine a Knorr Stock Pot™ marketing team decided this recipe is a good way to market their product and Marco Pierre White thought it wasn't bad for his personal image as a reputable chef.
The question arises, "Why didn't they choose a different recipe to market the product that wouldn't make people a bit mad?"
"Why did MPW choose a recipe that will forever ruin his image? Was it intentional, is he suicidal?"
Just, why?

[Anonymous No.11279722]

>>11278719
ligma on my balls and dicks