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Easy Beef Bourguignon vs Traditional

post #1 of 10
Thread Starter 

I'm a novice at cooking, as I type I'm watching a very well respected cooking show (not sure if it's ok here to name which one) anyway they are showing a method where there is absolutely no stove top searing done. Basically everything gets roasted first then you make a roux, strain it and then braise it. Then the host goes on and on about what a pain it is to sear it all separately. So I'm curious, how many of you professionals consider that fine to do or how many of you wouldn't dare do that and why? another short cut, they used frozen and peeled pearl onions instead of using fresh ones that they blanched and peeled. Thanks  

post #2 of 10

It all depends on you and your desire to cook or not.

The steps that are taken in the recipe are there to develop the flavor that makes the dish, the dish.

Weather you choose to follow the steps or not is your choice.

Beef Bourguignon is one of those dishes.

Shows that explain how to make a dish easier do not take into account the reasons for the extra time and effort.

post #3 of 10
Thread Starter 

Well, I'm not asking if I should make it that way, I'm asking how many pros here would or wouldn't and why?

post #4 of 10

I am not one to spend a lot of $$ on prime ingredients and then twist half of the prep by taking shortcuts.


You might as well do this..... http://www.bettycrocker.com/products/helper/ultimate-helper/ultimate-creamy-stroganoff  (kinda proud of BC for trying to refine their target customer's palate lol ;-)


When I want to spend time with the Grands we will choose a dish, make the market list,  come home and divvy up the prep.

Obviously the 18 month old will not get a knife yet.

Maybe the cooking show host needs to be encouraged to breed, :).



post #5 of 10

It all depends on you and your desire to cook or just eat home-prepared food.  :lol:


In the end its not so much the method as it is the end product. If it tastes just as good with the meat oven roasted as it does with the meat seared, then what's the real difference.  I've done things like that and not really noticed the difference if the browning of the meat happens.  The real difference is just stewing the meat vs browning and then stewing.


Regarding the frozen onion... they are a real convenience and some of the available product is pretty good. I use them about half the time.

post #6 of 10

@BrianShaw brings up a good point IMO.


Do you want to dine or eat?



post #7 of 10
Originally Posted by mrdecoy1 View Post

Well, I'm not asking if I should make it that way, I'm asking how many pros here would or wouldn't and why?

I like Beef Bourgignon, & have made the classic at home.  It can be time consuming, and have taken a few shortcuts (adapted the original), i.e. cannot find pearl onions here, & made other adaptations.  As far as Pros coming forward and saying "Yes, I know how to make the classic, but take shortcuts," don't know how many "Pros" will admit to same.  Actually, I haven't seen the dish on a menu in years. As to "why or why not" there can be a variety of reasons.  I do like the classic dishes, but if you go to let's just say the menu at the french laundry, I don't see it on the menu.  What I do see are variations/interpretations of classic even simple dishes like chicken picatta, etc., fusion cooking and on and on.  I think it's the restaurant's or chef's call and interpretation as to what is in style, what will sell, & what people want.

post #8 of 10

I get that from some of my culinary heroes, mimi. I won't name them (you probably worship them too) but as they all age they tend to forgoe the classic French techniques and focus on good taste using an easier method.


Sometimes I go back to the classic French techniques just for the heck of it. They are good skills to have and retain. But most of the time they are just too much work considering the time/energy-saving alternatives.


I assume the OP is referring to Chris Kimball and his tribe. They work their alternative techniques to perfection and few result in inferior product.

post #9 of 10

I get the point and totally agree.


It is not something we do frequently but use for "life skills" preparation (I have a simple palate and prefer my evening meal to be light as well as fairly early).


The oldest Grands will be thinking about his/her higher education paths soon and I want them to be able to cook something besides (packaged) ramen and (boxed) mac&chz.

Plus my southern roots run deep and I am of the opinion that all young adults should flee the nest with more than the basic kitchen skills :).



post #10 of 10

Also, Try Julia Child's original recipe at home.  When I first read it, I thought, what is a Lardon.  I figured out it was bacon. So I made adjustments at home & browned/seared the beef in bacon fat, using tongs to turn, so as not to pierce the beef.  And, gasp, I put it in a slow cooker.  Yes, I made a few adaptations.  Not to diminish the original recipe (written long ago by one of the best - probably in France), it is a glorified beef stew.  The original is a guide to follow and try.  Re, if restaurants use the exact same method and recipe, I am doubtful.

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