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Thread: Beef Bourguignon

  1. #1
    notbob Guest

    Default Beef Bourguignon

    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

  2. #2
    Janet Bostwick Guest

    Default Re: 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

  3. #3
    jmcquown Guest

    Default Re: Beef Bourguignon


    "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


  4. #4
    Janet Guest

    Default Re: Beef Bourguignon

    In article <[email protected]>, notbob@[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


  5. #5
    notbob Guest

    Default Re: Beef Bourguignon

    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

  6. #6
    notbob Guest

    Default Re: Beef Bourguignon

    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

  7. #7
    Janet Guest

    Default Re: Beef Bourguignon

    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



  8. #8
    projectile vomit chick Guest

    Default Re: Beef Bourguignon

    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.

  9. #9
    projectile vomit chick Guest

    Default Re: Beef Bourguignon

    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.

  10. #10
    notbob Guest

    Default Re: Beef Bourguignon

    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

  11. #11
    Omelet Guest

    Default Re: Beef Bourguignon

    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

  12. #12
    notbob Guest

    Default Re: Beef Bourguignon

    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

  13. #13
    T Guest

    Default Re: Beef Bourguignon

    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?

  14. #14
    Sky Guest

    Default Re: Beef Bourguignon

    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!!

  15. #15
    Leon Manfredi Guest

    Default Re: Beef Bourguignon

    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"???

  16. #16
    jmcquown Guest

    Default Re: Beef Bourguignon


    "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


  17. #17
    Jerry Avins Guest

    Default Re: Beef Bourguignon

    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.

  18. #18
    notbob Guest

    Default Re: Beef Bourguignon

    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

  19. #19
    Bryan Guest

    Default Re: Beef Bourguignon

    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

  20. #20
    isw Guest

    Default Re: Beef Bourguignon

    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

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