Timeline for Is flouring meat necessary in stews (specifically ossobuco)?
Current License: CC BY-SA 4.0
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 14, 2023 at 12:00 | history | edited | Tetsujin | CC BY-SA 4.0 |
added 187 characters in body
|
| May 13, 2023 at 12:20 | comment | added | Joe | You end up browning the flour deeper than you would with a roux (or obviously with a slurry), but if you don’t add extra fat to the pan, you make use of the fat that renders from them meat. You don’t need this step (and I think America’s Test Kitchen has done the experiments), but it gives you fairly consistent results for those not familiar with making a roux | |
| May 13, 2023 at 12:00 | comment | added | Tetsujin | Well, you chose the word mirepoix… which by my definition & Wikipedia's is never browned. | |
| May 13, 2023 at 11:16 | comment | added | Ruben van Bergen | Oh cool, I love that Guardian series as well - thanks for the tip. Not sure why you think there'd be no browning of the flour when adding it to the mirepoix? In a big enough pot with enough heat I'm pretty sure it would brown just fine. Of course you'd do it after the mirepoix has already sweated down, otherwise there will be too much moisture. See for instance this recipe for espagnole sauce which does the same thing: epicurious.com/recipes/food/views/espagnole-sauce-231202 | |
| May 13, 2023 at 6:40 | comment | added | Tetsujin | You wouldn't get any browning in your sofrito/mirepoix. I hadn't considered you'd be doing that separately. With any traditional recipe like this I try to use one pan, ingredients added in 'necessary order', like it would have been done before modern chefs started interfering;) If I'm ever in doubt about variations in a recipe, I always try to see if The Guardian have done it - they test out famous variants to try come up with a 'best'. Happily, they've done osso bucco - theguardian.com/lifeandstyle/wordofmouth/2014/mar/06/… | |
| May 12, 2023 at 19:46 | comment | added | Ruben van Bergen | Hmm, I appreciate your input but I'm not sure I follow. The alternative I'm proposing is still one-pot, with no need to make up a slurry. You would just add the flour to the mirepoix after the latter has sweated for long enough, and fry this a little before adding the liquid and returning the meat to the pot. You're just coating the veg instead of the meat, and the veg is easier as you can simply stir in the flour as it fries. As for consistency, I would counter that for thickening the sauce it would be better to maintain a constant ratio of flour to liquid, not flour to meat surface area. | |
| May 12, 2023 at 12:18 | history | edited | Tetsujin | CC BY-SA 4.0 |
added 44 characters in body
|
| May 12, 2023 at 12:12 | history | answered | Tetsujin | CC BY-SA 4.0 |