Recipes, home grown goodness, BBQing and food stuff
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@reprobate said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo who doesn't like soup?
Especially soup made from red wine and beef stock!
I wonder if it's because I didn't use Port, and subbed in more wine and stock to replace it?
Port will reduce slightly more quickly due to a lower boiling point, but not much difference really - just need more time boiling, or some flour to thicken it.
And lots of butter
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I got the cornflour out, but decided against as it wasn't in the recipe and I didn't want to dull the flavour. So the stock just bloody evaporated and didn't thicken.
Total fail, though it's a delicious meaty bacony (yes, that's a word) stew, and I imagine it'll be better again tomorrow.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
I got the cornflour out, but decided against as it wasn't in the recipe and I didn't want to dull the flavour. So the stock just bloody evaporated and didn't thicken.
Total fail, though it's a delicious meaty bacony (yes, that's a word) stew, and I imagine it'll be better again tomorrow.
I'm not big with gravy. But I made one with brisket juices the other night and used a little standard flour. I reckon it was better than cornflour
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan yeah, this wasn't supposed to be a gravy either, just a reducing sauce for the bourguignon. Disappointing, dunno what I did wrong
It usually just reduces on it's own. Oh well, have another go
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan yeah, this wasn't supposed to be a gravy either, just a reducing sauce for the bourguignon. Disappointing, dunno what I did wrong
Weird. With cheeks you'd think there would be enough connective tissue in there for it to thicken up.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
I got the cornflour out, but decided against as it wasn't in the recipe and I didn't want to dull the flavour. So the stock just bloody evaporated and didn't thicken.
Total fail, though it's a delicious meaty bacony (yes, that's a word) stew, and I imagine it'll be better again tomorrow.
You could try a beurre manie next time. Equal quantities of flour and softened butter creamed together. Add in small pieces stirring as you go. I find it gives a good glossy result. However you do not want to overdo it or you will get that overpowering floury taste. Once you've added the beurre manie, if the sauce is not thick enough, remove the beef and boil it for a bit and then add the beef back in. That ought to do the trick.
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@reprobate said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan yeah, this wasn't supposed to be a gravy either, just a reducing sauce for the bourguignon. Disappointing, dunno what I did wrong
Weird. With cheeks you'd think there would be enough connective tissue in there for it to thicken up.
ahh, maybe this was my issue, I had to use a chuck steak rather than cheeks.
Oops
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@reprobate said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan yeah, this wasn't supposed to be a gravy either, just a reducing sauce for the bourguignon. Disappointing, dunno what I did wrong
Weird. With cheeks you'd think there would be enough connective tissue in there for it to thicken up.
ahh, maybe this was my issue, I had to use a chuck steak rather than cheeks.
Oops
Might be I think, if you don't have the gelatin in there from that then probably a bit of flour when browning the meat would be the go - or some gelatin added directly i guess, though I've never done that myself.
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Hey this is pretty cool...
Our Shop | KÅanga
Our Shop Our mission is to make these amazing heritage seeds and plants available to New Zealand gardeners Through sharing our research and living experienc ...
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Oh and a plug for a mates (new) business, actually the same one that posted the above link.
Get your tasty avo, limes, tamarillo, feijoa, passionfruit.
Bay Tropics
Fresh NZ grown subtropical fruit, plants and seeds direct from the grower. Passionfruit, feijoas, tamarillos, blood oranges, delivered right to your door.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Oh and a plug for a mates (new) business, actually the same one that posted the above link.
Get your tasty avo, limes, tamarillo, feijoa, passionfruit.
Bay Tropics
Fresh NZ grown subtropical fruit, plants and seeds direct from the grower. Passionfruit, feijoas, tamarillos, blood oranges, delivered right to your door.
Aw yum! Gonna have to give it a crack. I assume you have tasted the merchandise? Big tamarillo fan
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan nah bro their first crop this year and don't ship to UK yet!
Great fam to support... he's a heli pilot and was first on Whakaari.
I'm gonna buy some. Looks like quality product!!!
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan nah bro their first crop this year and don't ship to UK yet!
Great fam to support... he's a heli pilot and was first on Whakaari.
I'm gonna buy some. Looks like quality product!!!
Just ordered some tamarillos (look like Tango if the picture is accurate, lower acid but very sweet) and feijoas. Can't wait, gonna eat myself stoopid!!!
