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Originally Posted by Shaun 84 Targa
I am watching, reading and researching more tonight.
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There's a dozen ways to make the dish and none are like Thomas Keller's way. I haven't watched Julia Child's video, but if it describes the classic French method, I'd avoid it.
My suggestion would be to make it the way it's done at Bouchon. There's a reason they do exactly what it is they do. I like the end result much better, as it has a strong beef flavor and not much from the wine. And, the vegetables will be much, much better than in the classic method. What you want to do is cook each component of the dish in the optimum way for that component, then combine them at the end. I go a little further, in that I do the final seasoning of each component separately, just before combining them. Make sure also to follow his directions on how things are prepared, cut, etc.
The classic French methods yield either a stew with a strong wine flavor, or meat that either has a strong wine flavor, or is bland (depending on the choice of marinating it, or not) and the vegetables are usually cooked to death, with poor flavor and horrible texture.
There is a lot to learn from this simple dish.
Good luck,
JR