/ck/ - Food & Cooking

[Anonymous No.14004403]

Hey /ck/, i want to improve my bolognese, but i dont really know how. I was thinking that maybe i should marinade the mince the night before i use it. Can this be done? if so, with what should i marinade it?

[Anonymous No.14004511]

Don’t bother marinating minced meat, the point of marination is to tenderize not to infuse flavor, since you already have a mince you don’t need the meat broken down any more

The simple steps of bolognese are
>brown meat, remove from pot
>sweat veggies
>add spices
>re-add meat
>Deglaze pan
>add tomato
>simmer until done

The secret to good sauce is to build as much flavor at every step as you can, a few pinches of salt as you’re cooking mean you don’t need to add as much at the end when you taste for flavor. Getting enough browning on your meat before you add the vegetables is also important, you should have to scrape the meat from the bottom of the pan when you’re taking it out before adding the vegetables

[Anonymous No.14004571]

>>14004511
Second this.

Also, cook it down a little bit. Don't just throw in the tomato sauce and then stir for 10 mins and call it done. Reduce it. If it gets too thick add a little stock. Gotta let the flavors really cook into the sauce and then concentrate the flavor by reduction.

[Anonymous No.14004587]

>>14004511
What kinda veggies do you use? I usually just use grated carrot, onions and garlic

[Anonymous No.14004613]

>>14004403
Use milk.

[Anonymous No.14004620]

>>14004403
>hi everyone here is an extremely vague situation please fix it for me
>everyone gives their own extremely specific answers to imaginary problems
never change, /ck/

[Anonymous No.14004645]

chef johns bolognese. He adds milk, then stock near the end of cooking and reduces those liquids into the sauce each time. Solid and tasty recipe.

[Anonymous No.14004648]

>>14004645
Could you use premade stock cubes for this?

[Anonymous No.14004667]

>>14004648
Yes.