Thread: Beef Bourguignon

On 1 May 2011 14:04:16 GMT, notbob <[email protected]> wrote:

>Gonna make it today. Maybe a pie, too, if I can keep mom outta my
>non-hair long enough. Using A Bourdain's Les Halles recipe:
>
>http://tinyurl.com/3b8nsvz
>
>I have everything but the boquet garni. Got the ingredients ...dried
>unground thyme, bay leaf, and both dried and fresh parsley. What I
>don't have is cheese cloth or any other thing I can think of to put
>garni in stew, and still have it contained. Howzabout a metal tea bag
>thingie? Suggestions?
>
>Also don't have any demi-glaze, but imagine some beef stock will work
>ok. Tips n' tricks welcome. It's snowin' outside so I may as well be
>cookin' inside.
>
>nb
The metal tea bag thingy is perfect and is often used instead of
cheese cloth. Good Luck
Janet US

"notbob" <[email protected]> wrote in message
news:[email protected]..
> Gonna make it today. Maybe a pie, too, if I can keep mom outta my
> non-hair long enough. Using A Bourdain's Les Halles recipe:
>
> http://tinyurl.com/3b8nsvz
>
> I have everything but the boquet garni. Got the ingredients ...dried
> unground thyme, bay leaf, and both dried and fresh parsley. What I
> don't have is cheese cloth or any other thing I can think of to put
> garni in stew, and still have it contained. Howzabout a metal tea bag
> thingie? Suggestions?
>
A metal tea strainer should work just fine to contain the ingredients for
the bouquet garni. Don't forget to add a few whole peppercorns.

Jill

In article <[email protected]>, [email protected]d
says...
>
> Gonna make it today. Maybe a pie, too, if I can keep mom outta my
> non-hair long enough. Using A Bourdain's Les Halles recipe:
>
> http://tinyurl.com/3b8nsvz
>
> I have everything but the boquet garni. Got the ingredients ...dried
> unground thyme, bay leaf, and both dried and fresh parsley. What I
> don't have is cheese cloth or any other thing I can think of to put
> garni in stew, and still have it contained.

You don't need any muslin. The classic French way is just bunch the
whole stems and bayleaf together (like a little bouquet) and tie them with
clean thread so they stay together. If you leave a loop of extra thread
you can hang it over the edge of the soup pot/casserole dish for easy
retrieval later.

Janet. UK

On 2011-05-01, Janet <[email protected]> wrote:

> You don't need any muslin. The classic French way is just bunch the
> whole stems and bayleaf together (like a little bouquet) and tie them with
> clean thread so they stay together. If you leave a loop of extra thread

The "classic French way" has whole fresh or dried herbs, still on the
stem, lying around the kitchen. I do not. I have hole dried thyme
seeds, whole dried parsely flakes, whole dried bay leaf. The tea
strainer is SS, so won't be reactive with wine. Damn! Forgot to
salt/ppr the meat. I'll add while cooking.

It's in the pot and simmering for the long haul. I'm enjoying a
glass of Louis Jadot red Burgundy.

nb

On 2011-05-01, jmcquown <[email protected]> wrote:

> the bouquet garni. Don't forget to add a few whole peppercorns.

Ooh... good call! I got some, too. Thnx Jill.

nb

In article <[email protected]>, [email protected]d
says...

>>>Got the ingredients ...dried
>>>unground thyme, bay leaf, and both dried and fresh parsley.

>> You don't need any muslin. The classic French way is just bunch the
>> whole stems and bayleaf together (like a little bouquet) and tie them
with
>> clean thread so they stay together. If you leave a loop of extra thread

>The "classic French way" has whole fresh or dried herbs, still on the
>stem, lying around the kitchen. I do not. I have hole dried thyme
>seeds, whole dried parsely flakes, whole dried bay leaf.

OK. I was misled by your earlier description of them, above. They
sounded whole.

Thyme seeds?????????? Not leaves?

Janet

On May 1, 12:33*pm, notbob <not...@notbob.invalid> wrote:
> On 2011-05-01, jmcquown <j_mcqu...@comcast.net> wrote:
>
> > the bouquet garni. *Don't forget to add a few whole peppercorns.
>
> Ooh... good call! *I got some, too. *Thnx Jill.
>
> nb

Retard.

On May 1, 12:54*pm, Janet <H...@invalid.net> wrote:
> In article <925jruFnc...@mid.individual.net>, not...@notbob.invalid
> says...
>
>
>
> >>>Got the ingredients ...dried
> >>>unground thyme, bay leaf, and both dried and fresh parsley.
> >> *You don't need any muslin. *The classic French way *is just bunch the
> >> whole stems and bayleaf together (like a little bouquet) and tie them
> with
> >> clean thread so they stay together. If you leave a loop of extra thread
> >The "classic French way" has whole fresh or dried herbs, still on the
> >stem, lying around the kitchen. *I do not. *I have hole dried thyme
> >seeds, whole dried parsely flakes, whole dried bay leaf.
>
> * *OK. I was misled by your earlier description of them, above. They
> sounded whole.
>
> * *Thyme seeds?????????? Not leaves?

He's keyboard kooking.

On 2011-05-01, projectile vomit chick <[email protected]> wrote:

> Retard.

Hey! ....it's ol' puke girl. What's up, barf bitch? Wondered why I
hadn't seen you. Gone to gag groups, I see. No wonder that's why yer
seeing me, now, and no I'm longer seeing you.

BTW, I see Obama still hasn't done a single damn thing since he got in
office. At least ol' shrub could totally fsck up with some sorta
enthusiastic zeal. Ol'Bummer can't even screw up! He jes continues
to let everying progressively deteriorate while flappin' his gums and
saying and doing absolutely nothing. Kinda like you.

nb

In article <[email protected]>,
notbob <[email protected]> wrote:

> Gonna make it today. Maybe a pie, too, if I can keep mom outta my
> non-hair long enough. Using A Bourdain's Les Halles recipe:
>
> http://tinyurl.com/3b8nsvz
>
> I have everything but the boquet garni. Got the ingredients ...dried
> unground thyme, bay leaf, and both dried and fresh parsley. What I
> don't have is cheese cloth or any other thing I can think of to put
> garni in stew, and still have it contained. Howzabout a metal tea bag
> thingie? Suggestions?
>
> Also don't have any demi-glaze, but imagine some beef stock will work
> ok. Tips n' tricks welcome. It's snowin' outside so I may as well be
> cookin' inside.
>
> nb

A screen tea ball works great for boquet garni. Demi glaze, thats a bit
more difficult. You can simmer a stock down to a very thick texture and
probably get by with that. Canned broth might end up too salty.
--
--
Peace, Om
Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Politics is supposed to be the second oldest profession. I have
come to realize that it bears a very close resemblance to the first."
-- Mark Twain

On 2011-05-01, Omelet <[email protected]> wrote:

> A screen tea ball works great for boquet garni. Demi glaze, thats a bit
> more difficult. You can simmer a stock down to a very thick texture and
> probably get by with that. Canned broth might end up too salty.

I put in teaspoon of BTB. I think it'll be ok. Jes waiting for the
beef to cook. Been 4.5 hrs, so far.

nb

In article <[email protected]>, [email protected]d
says...
>
> Gonna make it today. Maybe a pie, too, if I can keep mom outta my
> non-hair long enough. Using A Bourdain's Les Halles recipe:
>
> http://tinyurl.com/3b8nsvz
>
> I have everything but the boquet garni. Got the ingredients ...dried
> unground thyme, bay leaf, and both dried and fresh parsley. What I
> don't have is cheese cloth or any other thing I can think of to put
> garni in stew, and still have it contained. Howzabout a metal tea bag
> thingie? Suggestions?
>
> Also don't have any demi-glaze, but imagine some beef stock will work
> ok. Tips n' tricks welcome. It's snowin' outside so I may as well be
> cookin' inside.
>
> nb

I wonder if a bunched up coffee filter will do the same thing?

On 5/1/2011 6:19 PM, T wrote:
> In article<[email protected]>, [email protected]d
> says...
>>
>> Gonna make it today. Maybe a pie, too, if I can keep mom outta my
>> non-hair long enough. Using A Bourdain's Les Halles recipe:
>>
>> http://tinyurl.com/3b8nsvz
>>
>> I have everything but the boquet garni. Got the ingredients ...dried
>> unground thyme, bay leaf, and both dried and fresh parsley. What I
>> don't have is cheese cloth or any other thing I can think of to put
>> garni in stew, and still have it contained. Howzabout a metal tea bag
>> thingie? Suggestions?
>>
>> Also don't have any demi-glaze, but imagine some beef stock will work
>> ok. Tips n' tricks welcome. It's snowin' outside so I may as well be
>> cookin' inside.
>
> I wonder if a bunched up coffee filter will do the same thing?

Now that's a good idea and suggestion!!! Dunno why what wouldn't work

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Sun, 1 May 2011 12:03:45 -0700 (PDT), projectile vomit chick
<[email protected]> wrote:

>On May 1, 12:54*pm, Janet <H...@invalid.net> wrote:
>> In article <925jruFnc...@mid.individual.net>, not...@notbob.invalid
>> says...
>>
>>
>>
>> >>>Got the ingredients ...dried
>> >>>unground thyme, bay leaf, and both dried and fresh parsley.
>> >> *You don't need any muslin. *The classic French way *is just bunch the
>> >> whole stems and bayleaf together (like a little bouquet) and tie them
>> with
>> >> clean thread so they stay together. If you leave a loop of extra thread
>> >The "classic French way" has whole fresh or dried herbs, still on the
>> >stem, lying around the kitchen. *I do not. *I have hole dried thyme
>> >seeds, whole dried parsely flakes, whole dried bay leaf.
>>
>> * *OK. I was misled by your earlier description of them, above. They
>> sounded whole.
>>
>> * *Thyme seeds?????????? Not leaves?
>
>He's keyboard kooking.

Any one ever use bay leaf "powder"???

"Sky" <[email protected]> wrote in message
news:[email protected]..
> On 5/1/2011 6:19 PM, T wrote:
>> In article<[email protected]>, [email protected]d
>> says...
>>>
>>> Gonna make it today. Maybe a pie, too, if I can keep mom outta my
>>> non-hair long enough. Using A Bourdain's Les Halles recipe:
>>>
>>> http://tinyurl.com/3b8nsvz
>>>
>>> I have everything but the boquet garni. Got the ingredients ...dried
>>> unground thyme, bay leaf, and both dried and fresh parsley. What I
>>> don't have is cheese cloth or any other thing I can think of to put
>>> garni in stew, and still have it contained. Howzabout a metal tea bag
>>> thingie? Suggestions?
>>>
(snippage)

>> I wonder if a bunched up coffee filter will do the same thing?
>
> Now that's a good idea and suggestion!!! Dunno why what wouldn't work
>
> Sky
>
It should work for a bouquet garni, if you tie it off with a kitchen string.

Jill

On May 1, 7:43*pm, Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
> On 5/1/2011 6:19 PM, T wrote:
>
>
>
>
>
>
>
>
>
> > In article<9257j0Fai...@mid.individual.net>, not...@notbob.invalid
> > says...
>
> >> Gonna make it today. *Maybe a pie, too, if I can keep mom outta my
> >> non-hair long enough. *Using A Bourdain's Les Halles recipe:
>
> >>http://tinyurl.com/3b8nsvz
>
> >> I have everything but the boquet garni. *Got the ingredients ...dried
> >> unground thyme, bay leaf, and both dried and fresh parsley. *What I
> >> don't have is cheese cloth or any other thing I can think of to put
> >> garni in stew, and still have it contained. *Howzabout a metal tea bag
> >> thingie? *Suggestions?
>
> >> Also don't have any demi-glaze, but imagine some beef stock will work
> >> ok. *Tips n' tricks welcome. *It's snowin' outside so I may as well be
> >> cookin' inside. *
>
> > I wonder if a bunched up coffee filter will do the same thing?
>
> Now that's a good idea and suggestion!!! *Dunno why what wouldn't work
>
> Sky

Because it doesn't allow free circulation. Cheesecloth is available at
most supermarkets, but you need to look for it.

Jerry
--
Engineering is the art of making what you want from things you can get.

On 2011-05-01, T <[email protected]> wrote:

> I wonder if a bunched up coffee filter will do the same thing?

The metal tea thingie worked jes fine, thanks.

UPDATE:

The whole thing tastes awesome, but the meat is still not tender
enough. This after almost 7 hrs of simmering!!

This altitude is killing me. I don't want use my pressure cooker
unless I have to, but the 197F boiling point is a problem. I think
I'm close, but we'll see. Next time I'll use my pressure cooker and
note the difference in taste. Now, I'm jes gonna go with simmering
till fork tender. Maybe another 1/2 hr.

I'll keep ya posted.

nb

On May 1, 9:04*am, notbob <not...@notbob.invalid> wrote:
> Gonna make it today. *Maybe a pie, too, if I can keep mom outta my
> non-hair long enough. *Using A Bourdain's Les Halles recipe:
>
> http://tinyurl.com/3b8nsvz
>
> I have everything but the boquet garni. *Got the ingredients ...dried
> unground thyme, bay leaf, and both dried and fresh parsley. *What I
> don't have is cheese cloth or any other thing I can think of to put
> garni in stew, and still have it contained. *Howzabout a metal tea bag
> thingie? *Suggestions? *
>
> Also don't have any demi-glaze, but imagine some beef stock will work
> ok. *Tips n' tricks welcome. *It's snowin' outside so I may as well be
> cookin' inside. *

Personally, I'd rather have a concentrated beef stock reduction to an
actual demi-glace anyway.
>
> nb *

--Bryan

In article <[email protected]>,
notbob <[email protected]> wrote:

> On 2011-05-01, T <[email protected]> wrote:
>
> > I wonder if a bunched up coffee filter will do the same thing?
>
> The metal tea thingie worked jes fine, thanks.
>
> UPDATE:
>
> The whole thing tastes awesome, but the meat is still not tender
> enough. This after almost 7 hrs of simmering!!
>
> This altitude is killing me. I don't want use my pressure cooker
> unless I have to, but the 197F boiling point is a problem.

I don't think that's "the problem". If you check, you'll find out that
all the pertinent "tough" components of beef dissolve at considerably
lower temperatures than that.

Isaac