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Easy Beef Bourguignon vs Traditional

975 Views 9 Replies 5 Participants Last post by  cerise
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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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..... (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, /img/vbsmilies/smilies/smile.gif.

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@BrianShaw brings up a good point IMO.

Do you want to dine or eat?

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 /img/vbsmilies/smilies/smile.gif.

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