Beef stew tests | stovetop vs oven, temperatures, marinades, pre-seasoning, thickeners
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- Опубліковано 28 лис 2021
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I appreciate Adam's dedication to eating 10 different beef stews in a week.
All for our education and entertainment
He's a man of the people
A normal week for me
sounds like the dream tbh
I too would be dedicated to that if I could buy enough beef and wine XD
Re: ye olden days and marinades: I wouldn't be surprised if farmers often cooked with tougher meat from older animals, which would benefit from the marinade more than the meat most of us would get today. I know my dad's family (rural, farming village in the Middle East that I'm pretty sure barely had electricity when he grew up, no indoor plumbing etc - they basically lived a ye olden times lifestyle in many ways) would've had their animals working the fields or kept them for their milk/eggs/wool etc, and probably let them get older than a lot of animals raised for slaughter today.
That's a very fair point!!
Yeah, I wrote pretty much the same thing, and it's a known practice; we also have the evidence for marinading meats primarily to either soften really tough meats or to cover off-flavours.
The onlytime I saw someone including marinade in her stew, it was for a wild boar stew, they said it was to tenderize the meat, and also I think to kill all parasites and other things in days-old boar ^^
A farmers not going to process an egg laying hen, a working cock, a milk giving cow or a breeding bull. An old critter that can no longer perform it's expected duties or is surplus to requirements was what traditionally went into the pot.
Why do u sound like Adam
Video on the differences of frying with corn starch, potato starch, flour, etc.. ?
the difference between starch and flour in a roux would also be interesting
He already did that a bit back
@@ihatethesystem no, he did a video on thickening with those. The comment is suggesting their usage as breading
Yooooo I used to watch you so much years ago
@@heylittleguy26 I think they were talking about Finus L.'s comment
These A-B tests are easily my favorite videos of yours! I think you'd be the man to help answer this question for me: How often do I need to be washing my knives, sink, benches, chopping boards, hands and being conscious of which towels I'm drying my hands on when cooking with chicken and other raw meats? I want a kitchen cleanliness video all about staying sanitary while in the midst of cooking!
The simple answer is whenever you're going from raw meat to anything else.
Wait what are you doing now? I wash my hands after every time I touch raw meat.
I haven't handled meats in ages, but I usually started by prepping it (cutting, seasoning whatever), clean that up as much as possible to only have ready-to-go meat on the counter, wash hands and then do the rest using new utensils/boards.
You can cut other things (e.g. vegetables) with the same knive as long as it also gets heated up to a safe temperature. But to answer your question how OFTEN you need to wash something:
After any contact with raw meat either directly or indirectly ( through utensils or hands) before it touches something that will not be washed or heated to safe temperature, only once, but thoroughly.
my personal tips would be to cut your veggies and such first on your favorite cutting board. Then get a plastic one for meat (especially chicken) that can be thrown straight into the dish washer.
Putting the meat one into the dish washer is a really good way to ensure that you never cross contaminate as you literally can't get to it.
In the region In europe I grew up in, it is a traditional recepie to marinate certain tough cuts of meat for weeks in wine and vinegar to tenderize them.
So yes, at least fom my standpoint I can confirm, the reason for marination in acidic marinade , is primarily the tenderization (also if you leave a piece of meat for weeks in wine and vinegar, it totally has an effect on flavor, and color for that matter, it is deeply purple through and through)
Also the ultra tender texture is actually desirably for peole that like this kind of roast.
Same here.
Marinating meats in wine or vinegar was also a preservation technique back in the old days. Now people like it because it is the traditional taste they grew up on.
Doesn't that turn the meat into a gross, pasty texture? In my experience with wine marinated meats, they all turn mushy at the edges after only a day. I imagine after weeks it would practically disintegrate.
@@Lardo137 The meat is super soft after the process and after cooking, yes it practically disintegrates, as in the fibers dont really hold together anymore, similar to puled pork/beef. The fibers themselves stay intact.
you absolutely have to get the right cut for this kind of roast. A msucle that has seen a lot of work and is really tough to begin with, usually chuck or round (I think, I dont usually by US-Cuts).
Traditionally it was a method to prepare meat of work-animals that had to be slaughters, after they could not work anymore, not of animals that were raised for their meat to begin with, but those whose meat was really tough after workign the field for years.
It was the roast of somewhat ppor farmers, that had to "recycle" their animals, due to need, not want.
@@Lardo137 Hello, I am French and the whole point is to tenderize the meat, so that it melts in the mouth.
With as it was said less noble pieces and harder meats, meat of wild boar bull cheek of beef ...
@Adam Ragusea: From a french guy raised with boeuf bourgignon : everyone here make it with multiple cuts of beef. No one would make it with a single expensive cut. Mix cuts with lots of fat and cuts with lots of gelatin. The fat and the gelatin will mix, reduces and thickens itself while cooking. And also like all those stew it is a great opportunity to use meat cuts that are cheaper like the tail for gelatin. Every butcher here will give you the perfect mix when you asks for bourguignon meat. Also we always add lardon (small pock belly bits), bouquet garnit (a bunch of herbes that includes parsley, thym, rosemary, bay leaf. And if you want to be extra fancy 1 square of dark chocolat at the end. You would only add a tiny bit of roux if the sauce didn't thicken enough. Eat with boiled and roasted potatoes. The fluffy slightly dry potatoes will not just be coated with the sauce, they will gorge with the sauce. Boeuf bourguignon is all about a very aromatic and velvety sauce. And you are absolutely right : slow and low always, must cook for at least 3 hours. Peasant too will cook for a very long time: we use to cook on the stove that was also our only heating device for the entire house, with big unsplit slow burning logs. Slow cook meats like beef, pig legs or feet, old chicken, hare, wild boar or deer : only the cheap cuts or the meat you hunt yourself, slow cooked in a very rich sauce, and you get a very authentic french peasant experience.
I think "authentic french peasant experience" is one of my favorite sentences of all time
Cool comment, I like the perspective
It’s really incredible the amount Ragusea has changed my cooking style in the time I’ve been watching, since before 250k subs. Probably the single most impactful cooking channel/content of any variety that I’ve ever watched, or read.
You’re tied with The Food Lab by Kenji, that’s how impactful you’ve been.
Cringe
@UC0SoEIxQfO9MKhq9dOvo6bg yes, maybe a bit, but come on now, just let it be, its just a nice comment
@@horizonfios Are you 11?
@@horizonfios nerd
Same! I learned how to use alcohol in cooking thanks to him
"put that in your meme and smoke it." might be the best adam quote yet
Scrolled pretty far in the comments to find someone else who got a kick out of it
The 59 second slow zoom at 4:15 is like a film trick to make characters look crazy. No idea what to think of it lol
family guy "reason you suck speech" moment
These questions must've been stewing in your mind for quite a while
@@Angelina-ug5il at least this bot actually says under18 waning signs but still like why
It was very brazen of him to take on such hot topics.
Doing the lords work
@@jeniferjoseph9200 Amen
I don’t get it
I love that you give the actual recipe in the beginning (0:24 - 1:06) and bring in the debate on a level playing field!
A control is very important for testing things
I agree with your hypothesis with regard to wine originally being used to tenderize the meat. I used to make this recipe with emu. My partner and I used to breed and raise emus for meat, and we'd usually slaughter the older birds for ourselves. Nothing makes better braised emu than marinating it in red wine overnight, and then I'd brown it and the mirepoix and stew it all in the marinade until the meat was fall apart tender and delicious. Note: emu is very similar to venison, and there is no intramuscular fat, so the faster it would become tender when cooking, the better. I always used the thigh meat for this.
Is emu very similar to ostrich? I've had the latter exactly once at a fair. It reminded me of beef, at least the way they had prepared it.
@@NathanMN it is. I think that emu is a little richer in flavor than ostrich, but both are excellent.
This sounds like an emu version of coq au vin. Similar to Adam's hypothesis, coq au vin was originally made with old roosters, *not* chicken, so the meat would be particularly tough. It gets marinated, preferably at least overnight, which tenderizes it before you even start cooking. And of course with chicken/rooster you can't really cook as long as you can beef without risking it "going around the bend" and becoming dry, hard, and chewy.
And, yes, when you do that with poultry, it's even more disturbingly purple than when you marinate beef in red wine.
@@EvanTreempire yup. That's exactly what it's like.
And I hear ya on the chicken. I've actually been working on a cookbook for using aged heritage dual purpose chickens. Hopefully I'll have it published and available sometime this spring.
4:49 This story sounds insane to me. I live in a country where my doc just hands me a sheet and I take it to any lab I want at whatever time is convenient to me even the very next day as long as I call ahead for an appointment. Even in Covid meant that I only had to wait 15 mins after my scheduled appointment. Americans really do have dystopian healthcare. Also this random bills popping up thing sounds like it would really mess with my head. Thank goodness my healthcare is paid via taxes and not by he said she said.
Same thoughts here in France, where I don't even need an appointment for the lab. Before COVID, the GP had at least one walk-in day per week, as well, but now it's only by appointment, to avoid a full waiting room.
Even in India, this is the same. My doctor just told me to order a specific blood test, I did, paid for it(very affordable for my salary), and they got me tested in my own home. Pretty straightforward. When I was working in the US, my family always used to say, "anything you do, never get sick in the USA." Plus I had a friend who had some nightmare experiences with healthcare prices in the US when he got injured.
Same here in Australia. The scan might cost a small amount if it isn't bulk billed but you pay that on the day and don't get continual bills in the mail. The American healthcare system seems to be more about making money than it is about providing healthcare.
I live in america and I have never had the horror story like he has had. Nobody I know has had such bad issues either..... so I am with you on this one. I think it depends on where you live in america. I have never had any issues where I live and it certainly isn't dystopian healthcare nightmare. I don't get any extra bills popping up either.
I have an HSA account (health savings account) that my husbands work uses to help pay for any healthcare needs on top of insurance. We get lower insurance costs this way since we have to pay more out of pocket rather than up front to a company that honestly doesn't want to pay out when we need it. we even can add our own money in if we like and its all before taxes money just for medical/dental anything we need. No isane taxes to pay that eat up our paycheck.
I like it this way because we are in more control of what our money gets us and what we want to spend it on. Also I don't have big brother government deciding what procedures I can or cannot have or how long I have to wait for said procedures. Less waiting and more choice.
Just another way of doing things, not worse or better, just different.
I wish more companies did it this way as it would make medical costs go down in general AND save people money overall. Also less stigma from outsiders hating on the american medical system.
@@ShiningSakura That thing you described to me sounds like what I have but with way more extra steps. Having my employer being Inn charge of my health care and thus able to blackmail me to keep working for them even though I know the job I'm in has no future because I can't afford the risk of being un insured is some grade A nightmare fuel. And I think you should look at how the government handles Flood insurance in the USA to really guage how "Big brother government" would deal with a universal health insurance in the USA. I mean your government is pretty shady but I'd be worried about civil forfeiture and sham corporation trials way before I'd worry about your government rationing healthcare.
I'd argue that one key factor as to why these housewives maybe really desired to have denatured _boeuf_ was to be able to use meats that would otherwise be practically inedible; as in, not just to reduce the time needed, but to also give them a greater range of options regarding what meat they could use (e.g. that old cow that stopped producing milk and/or calves, or that ox that's way past its prime).
True. Any time you wonder why people do something some way, better believe it's was to save time and money. People generally don't know how long people have been poor in the past.
Lol I started skimming at the end and thought you said that fox
I went to my local restaurant supply store looking for bulk gelatin to use as a cheat like you did here and they only had a 5lb box... there are lots of sticky sauces coming out of my kitchen these days.
I literally just add a scoop to whatever I'm cooking (when appropriate). It's like culinary witchcraft
my favorite way to thicken the sauce is to pull meat and veggies out, crank the stove up and reduce the hell out of the jus, throw some butter in when it's almost at the point you'd be afraid that you wouldn't have enough for everyone. whisk the sauce vigorously as the butter melts to create an emulsion. the result is a shiny, unctuous sauce which you can ladle over the meat and vegetables before serving.
Hi Adam. after watching this video a popular northern italian dish that's called "Spezzatino" it's like a beef stew but we add tomato sauce and we slow boil it for 5-6 hours ( my family does it) it very tasty it's usally made with veal , pork of beef. I suggest that u try it it's really good i promise you
love the fact that basically every country has their own slightly different type of stew, greetings from a goulash country
@@AdamHildebrandt-qq1ti Austria?
@@maronily Poland but I guess eastern european countries share that one
@@AdamHildebrandt-qq1ti Austrian Gulasch= Wiener Gulasch is very special. They "invented" goulash! (based on hungarian recipes). Gelatine comes from the meet, that is used.
Would love to see a video where Adam tries out all different kinds of beef stews from countries all over the world and compares them!
Hey Adam I was thinking that a good video would be "WTF is Gluten" my mom recently developed a gluten intolerance and it really got me thinking about the properties of gluten and what grains contain gluten
There isn't even clear evidence that non-celiac gluten intolerance is even a thing.
Gluten it self it's not the problem, it's zonulin, a protein that makes part of gliadin, one of the 2 proteins that make up gluten, it basicly that tells the villi, i.e. the cells lining the digestive system, to open their injuntions, leaking proteins and peptides in your body, your immune system issues an inflammatory response because they're not supposed to be in your blood, it basicly thinks that a bacteria/virus is attacking
How To Cook That made a very helpful video on gluten if you’re looking for something like that
Some people are "gluten" intolerant in one country but not in another. Wheat in the US really seems to cause issues.
These first few responses illustrate the need for just such a video.
“The Browning of the Wine” was of course, the forgotten curse laid upon Egypt in Exodus, when god turned all the wine in the land of Egypt into muddy sewage.
"We drank alcohol infused sewage, it was wild."
This is some strange lookin beer but I'm here for it!
I generally coat the meat in flour before browning it and also Chuck in a bone marrow, makes for a lovely stew and no need to thicken it 😁
Filing this away for later. 👍
@@ShovelChef Replying so it pops up in your email, to file away for later 😉
@@ZeroGDucks exactly! You get me. 😌🍻
"@Coliac," your reply disappeared!
Oh the marrow bone is a great idea. And the flour probably helps thicken a little too.
Being from Japan I usually use flour as a thickener since a lot of our stews are made with some kind of roux, and use some vinegar to soften the beef and veggies, not to mention it shortens cook time. Great on white rice!
It is very classic to sprinkle a small handful of flour on top of the braising dish before putting it in the oven. Essentially you’re skipping the step of thickening the sauce on the stovetop and the dish is ready to eat when the meat is tenderized. The flour thickens the sauce because of the prolonged exposure to heat. Afterall, you braise it for a long period of time.
My personal favorite is to the strain the stew, reduce the sauce on the stove, season to taste with lemon juice, gastrique or what have you, and then add the sauce back to the dish or even glaze the meat in the reduced sauce as Adam did in the video. Extra concentrated flavor from just this one step, and it also thickens the sauce as it reduces of course.
Tip for making a glaze! - If you find your glaze/demiglaze is adequate in flavor but you don’t want to reduce it down further and possibly lose value, being the thickness isn’t quite there yet. Try blending in boiled potatoes and strain the glaze after. The natural starch from the potatoes thickens the glaze more “naturally”, and it doesn’t become this gooey slimy texture you often get with cornstarch.
My Mother taught me this method: Sear the meat, then the veg, then the flour (to darken it), add the liquids, bring to a boil, shut it off, overnight in the fridge, and slow bake at 205 in the oven.
In this manner you get the "tastes better the next day" effect without any real extra work.
Somewhat related to what you said about chemical tenderizing of meat, modern meat processing includes shocking the meat to greatly increase tenderness, but this is something that's only become accessible to the average person with the creation of an electric grid.
I'm trying out the testosterone test. Unfortunately on their site during the checkout they *give* you a 40% discount code, and yours is only 30%. Kind of lame. I used yours anyways because I want to support your channel. I'd send your agent/contact a friendly letter about that though.
Is it like a holiday discount? Short term deal?
That definitely is illegal, isn't it? They're screwing him, wtf?
@@KnightRaymund black Friday deal, it ends tomorrow
Stews are great prep food, especially when you're alone and working from home. Spend the sunday cooking, though A stew made at low temps doesn't need much work as you said, and just warm it up over the course of the week. And If you have more sauce than meat left toward the end, stretch it into stew-soup. Cheap, delicious, and once winter is over, you've had enough stew so you won't miss it till next winter.
As an alternative to stew-soup I like to throw some oats into it to make stew-porridge.
Hey Adam, I appreciate you doing the science on this! I did want to mention though that the benefit of salting the beef before searing is less in the flavor department and more about how the salt helps with browning and building the fond/sucs on the bottom of the pan. I don't think it is surprising that the flavor difference is negligible, for all the reasons you state, but I do think that a braise benefits from both lightly salting the protein and veg in advance to draw out their moisture AND from seasoning to taste near the end of the cooking process.
I suspect I'm not the only one to mention this, but I hope that I have been reasonably eloquent in my dissent. It's a small quibble about an otherwise very good video with lots of excellent information.
There's so much incredible value in these head-to-head analysis type videos. Thank you for putting in the lab hours where some of us can't!
I completely agree with your viewpoints regarding healthcare. My only question: does your Dr. accept the results or would they still insist on doing their own tests?
If your doctor insists on doing their own tests, change doctor. Doctors aren't lab technicians, very different skill sets, and a good doctor will have identified a good lab to work with.
Just bought a Dutch oven, perfect video timing!
I appreciate these A/B tests the most! Love the video, thanks Adam
Adam you've become an absolute pro at this food science UA-camr business, kudos all round your videos are simply fantastic.
Seems that the good old classic of starting on the stove with an ovenproof pot like cast-iron to brown and then transfering everything in the oven to finish it low and slow is still king.
Amazing! Exactly for this kind of videos I have subscribed. Keep up the good work, Adam! Greetings from Slovakia
I really like the way you shoot your dialog, one continuous shot and no jump cuts between every partial thought. Good stuff, Adam! I really appreciate your videos.
"Want to see how my beef stacks up?"
Adam, what the-
I recommend beef calf, contains a lot of colagen so that you aren't required to use some extra gelatine to thicken the sauce.
I really like these videos. We learn a lot from your tests, and others who want to expand further on your research totally can, because everything is here out on the table.
Yo this was awesome! Love watching you test recipes, would be keen for more content like this!
Lmao that "testing my meat" transition was hilarious
Also testosterone test was 69 bucks. Noice
I would love too see if taking the “lower temp” approach to the stew can extend to sous vide. Like instead of using an oven or pan you “stew” in a vacuum bag with the sauce. I imagine this really hurts the whole reduction component but might be a worthwile test
Seriously, one of the BEST youtube channels I have EVER come across. Thank you so much for all your work, Adam!
3:13 for some reason “short term pickle” made me laugh so uncontrollably hard
I would be interested to know if salting the meat far enough in advance that it is absorbed by the meat before you sear makes any difference. I.E. dry brining overnight or whatever.
The only difference I could see, is that maybe the meat won't release salt and you'll get an undersalted sauce, and I'm not even sure it'll happen ^^'
As he said, if you cook that stew for half a day, everything will equilibrate ^^
Idk about stew, but for larger cuts it works wonders. Salt can really penetrate all the way through the meat.
Also salting your meat makes it safer to store for few days, even in fridge.
Yes it does. Dry brining changes the structure of the proteins helping them hold moisture longer during the braise.
Do you prefer doing pot roasts or stews? Is the only difference meat size? Is it easier to get that tender, fall apart texture with stew? There’s more surface area for browning in a stew which seems like an advantage.
Great video and I love these experiment/results style videos! The brownies one was also awesome. Thanks Adam!
I love the way you do not force any conclusions to draw attention or take sides for the viewers joy. From all of your testing you got to only one method that resulted in a taste difference and that was it. You just did a test and showed it to us. Thank you Adam
This was an awesome video. Thanks, Adam!
Love this! Stew is one of my favorite things to make, and I always question these kinds of things along the way. In case there's a part 2: I've always wanted to know whether toasting spices before putting them in a long braise made any difference, and whether browning the meat and/or vegetables beforehand made a *discernible* difference in taste.
I dont know if browning the meat changes the taste too much, but it vastly improves the texture and tenderness. Done it both ways. You want to brown the meat. Totally worth the extra few minutes.
Been doing a lot of CrockPot because life is busy. This helps so much for my Jambalaya-Pot roast, bastard child I make. I've just been using flour like it says.
Thank you. Love your scientific view on things.
I'm so grateful for you and your videos, Adam.
Great content as always. I appreciate you getting through some of the fluff of traditional cooking and figuring out what tastes best, since that's what we're after when we cook
I think the reason for the wine tenderization may be a different one: Tenderizing beef that wouldn't otherwise be tender. Sure, a shoulder will become perfectly tender if you simmer it all day long, but a different (and significantly cheaper) cut of beef might just become tough. If you denature it in the wine for a day however, that might help.
0:35 new ytp material here folks
These experiment videos are awesome. There is so much guesswork in cooking. It's nice to discover when certain methods are just a waste of time. Thanks!
found this channel only a few weeks ago, but I've gotta thank you adam. so many of my questions of 'whats that, how do you make that? can I make it easily?' have been answered in a simple way.
I would love to see a crock pot to oven comparison to see what is best. Also searing the meat first before putting it in the oven.
One thing about slow cookers is if the meat is at the bottom by itself it will brown it like a frying pan so you can brown the meat, then put in the liquid. I imagine it comes out the same as the oven but I haven't done enough research to say for sure.
I just assumed he seared meat in all recipes, as it's in the base recipe to be honest ^^
I love your video about "cherry pie" and how you embrace the "I season my X not my Y" meme. LOL'd at "put that in your meme and smoke it", a great lesson from a great teacher
I had just thought "YTP will go nuts with what he just said", then a self-aware remark comes, then an ad.
I love beef stew, easily one of my favorite dishes. Can't wait to see the final recipe from Adam.
im definitely going to be trying this recipe, beef stew in the winter is like my favorite thing
I love Adam's sponsor for this video; the way he supports it and has his own thoughts on the product, individual of the sponsor, is very nice.
Hope you're well too, Mr. Ragusea
This brownie is quite abstract!
I literally wondered the question about braising in the oven or the stove a few minutes ago since I was watching a ragu recipe video right before this. Thanks for reading my mind
This is the video I needed. I make "spezzatino" the other day in a pressure cooker, and it was amazing
I'd be curious about this level of A/B testing on the Instant Pot - especially because it doesn't render liquid down when cooking so what adjustments can be made.
You're using your cutting board the wrong way, Adam. Flip it up, the plastic beads should be on the bottom side providing friction.
Threw this together earlier today, you have the ability to inspire me to cook at home, something i'd lost interest in doing in the last year. The adjustment i made was to braise in rice vinegar and miso soup. Wish I had some red wine but i couldn't get a bottle. Thanks Adam!
Love you effort once again, and also love your new wide-angle lense. Works very well with your style.
Why I season my braising liquid, NOT my steak (Sorry Adam, I love your videos, just making a joke :P)
dumb question: can't you give it a light sear, then deglaze with wine,then put it in the pot for the oven, then do 250f for 8 hours?
that would either give you the best of both worlds, or dry overcooked stew meat.
Yes, you can and it's good. And not at all a dumb question. 😀
Adam I really enjoy your content, well done!
Just to say, but thank you for doing this recipe now. I've found myself kind of wanting to make a stew for a few weeks now (hasn't quite hit the point where I'll actually do it just yet) and having this recipe to start from is going to make that process so much easier.
I always forget there are fairly hands off recipes like beef stew
Hey Adam, was wondering what your take was on the UA-cam dislike button. Big fan!
I really, really like these kinds of "what I did to arrive at this recipe", and then the recipe, because I _do_ want to know what the exploratory process of finding out what you like looks like, and I also want a good place to start.
You and J. Kenji López-Alt are amazing at making it approachable to hobby and home cooks.
Here in The Netherlands (Europe) it's normal to use bread or ontbijtkoek as a thickening agent
Good day or night for everyone 💜✨🌃🌞
Not a fan of beef stew, but glad I watched. Best part of this was Adam's lead in to the ad, where he gripes, rightfully so, about his healthcare experience. Valuable information there.
I really needed this information in my life, thank you so much
This video timing is really fantastic because I'm making a beef stew today, thanks Adam
I was craving a proper stew and you have given me the boost I needed. Can't wait for your stew recipe video!
6:40 OH NO HE'S BECOME SELF AWARE
Love these sort of experiment videos you do
Great chemistry with the cooking and the camera.
As for the American healthcare system: It's great to see Americans realising how shitty it is compared to the health care system of the rest of the world.
"I end up eating the entire sample for...science"
This type of content is the main reason I love your channel. Food AND science. You can't go wrong.
My goodness...this was awesome! Thank you.
Maybe they were dispatching bad flavors that would strain out, like blood or scum and the acid could kill bacteria that accumulated on the surface of the meat. Wine or beer was also safer than water back when Escoffier wrote it down, and you know how the French adhere to Escoffier. Maybe no difference now because the meat you are cooking is cleaner (grown and processed in sterile conditions). Just a guess. Try the test again with questionable meat. Maybe the wine is used as a tool and sanitizer, not a flavor enhancer.
Perhaps, but I doubt the alcohol content is high enough to sanitise much at all...
Maybe we have forgotten that in the old days, normal peasants only killed their cow when the animal had stopped being productive. So the meat must have been quite tough and chewy, thus required marinating in acidic wine.
The Price of 69$ for a Testosterone Test is totaly intentional IMO
*Really interesting and informative video, Adam!*
*I really love your content, it is always on point!*
💯😈👍
I use a slow cooker for stew. Put it all in and forget it until it's done. What I use for thickening is some of the mirepoix liquefied in a blender, passed through a fine sieve, and then reduced until it's the desired consistency.
In the "old days" meat wasn't nearly as fatty as today, and they couldn't put the carcass into a fridge for several days to age.
All of which makes the meat VERY tough. Most likely the extra time for marinading was needed long ago.
Remember your episode on how we cook different than in the old days?
Yeah, the food was just as different.
A few years ago, I watched Ree Drummond’s pot roast recipe. She suggested 275 degrees, so I tried it on the 3-3.5 pound roasts I generally cook. The results always provide a great texture.
In Germany we have Sauerbraten. For this the meat is marinated in a sour vinegar mixture for days. Word is this was originally done to soften tough horse meat during hard times.
Some recipes also use gingerbread to sweeten, season and bind the sauce. :)
Beef stew, a perfect dish for the winter months
Great video Adam!
As luck would have it, I've made two batches of Beef Stew in the last couple of weeks. I'll be having serving #3 from the last batch tonight for dinner.
One of the things I did on these two was to salt and season the beef before browning it off. I used course sea salt, and some dried Thyme, Garlic powder, Oregano, and freshly ground Pepper. Let it go for several hours while I prepped all the veggies. When I was ready to brown the meat, I dried it off with paper towels, then dusted it with flour before browning.
The meat tasted much better than previous times where I did not season it prior to browning - Your mileage may vary.
Also, I use beef stock instead of water in my stew.
I agree with you, I prefer to use different thickening agents together and have for years. As you said, they each have a different texture.
The add alone was reason enough to like, share, & subscribe.👍
Love your videos.
Love your vids. Thanks for posting such great content 👍