Sunday, August 30, 2020

Stew - session #3

Continuing my series on cooking stew (last session)...

These are my notes:

  • Pre-cooking:
    • I forgot to buy eggplant as I planned to. 
    • These are the amounts of stuff that I decided to change from the recipe:
      • Carrots - none
      • Mushrooms - 12 oz instead of 5 oz
      • Potatoes - 1 lb instead of 2 lbs
      • Celery - 3 stalks instead of 0
      • Garlic (sliced) - 6 cloves instead of 0
      • flour - none
      • Allspice (~2 tsp) - added as part of the rub for the meat.
      • Wine (1 cup) - to add before adding beef broth
    • Method changes:
      • remove bacon, leaving some grease for cooking garlic
        • re-add bacon + grease with veggies
      • cook garlic with some of the bacon grease
      • add wine to deglaze before adding beef broth
  • Post-cooking:
    • all the method changes were fine. everything cooked as expected.
    • i can't tell a difference in the bacon or the overall product due to the difference in recipe re bacon
    • the flavor of the soup wasn't as good as last time
      • i realize that i need to "calibrate" my measuring tool and document that stuff when taste testing
        • like if i'm hungry vs not hungry. that would have an affect on the taste. 

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