Easy Beef Bourguignon vs Traditional

976 Views 9 Replies 5 Participants Last post by cerise, Aug 18, 2015

mrdecoy1

Discussion Starter · Aug 18, 2015

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

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brianshaw

· #5 · Aug 18, 2015 (Edited)

It all depends on you and your desire to cook or just eat home-prepared food. /img/vbsmilies/smilies/lol.gif

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.

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brianshaw

· #8 · Aug 18, 2015 (Edited)

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.

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