Twitter Update and Beef Bourguignon
Hello again everyone, For those of you that don't know, Twitter is being a big ole meanie and I am unable to use my account for more than viewing my timeline. I've been in contact with them trying to figure it out, but progress has been slow. I haven't been suspended, so I am hoping I will be able to get my account back. In the meantime I have created a backup Twitter profile. I will be posting on my backup until further notice, but in the meantime please send good vibes. Maybe the extra energy will speed up the process. https://twitter.com/_TheKaiaSophia I will also leave you with a link to a recipe. (And a few tips on alterations I would make based on my first attempt at beef bourguignon.)
Personally I like most of the recommendations made in this recipe, there are only a handful of changes I would make. - First, extra garlic is always a good idea. Always. - Second, I would recommend prepping all of your ingredients ahead of time so that the timing isn't thrown off by delays in cutting up veggies. - Third, the mushroom recommendation is a great recommendation and will without question keep this stew at peak yumminess. - Fourth, choose a good Burgundy for your wine - and choose one that you will enjoy drinking. (You won't need the whole bottle for the stew and a glass of wine while cooking adds to the experience.) - My last and possibly most important suggestion is to salt your meat ahead of time. A dry brine will help to make the meat as flavourful as possible. I wouldn't worry about other herbs or spices in this instance, just kosher salt (or sea salt) and maybe a dash of sugar. *Rule of thumb is about 1/2 tbsp of salt per pound of meat, you can increase this amount a bit to better suit your palate, just be careful when seasoning the stew. You can always add more salt to the stew in the later stages of cooking if you feel the need, but you can't remove salt. Reduce the amount of salt if using finer salts like table salt.* Oh, and sear the meat first loves. We want that yummy caramelized browning on the outside. And brown your meat in small batches so that they get browned properly- the need room to breathe.
Most Recommended Cuts of Beef for Stews:
- Chuck - Bohemian (Bottom Sirloin Flap) - Fatty brisket ("point" or "second cut") Bonus Link for Stew Perfection