The Mudcat Café TM
Thread #165215 Message #4055089
Posted By: Steve Shaw
25-May-20 - 10:57 AM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
Now I find meself not in full agreement there. I find that wine can make stews harsh and can even dry out the meat. If a recipe calls for it, I do what Elizabeth David does, boil the wine first in a little saucepan and set fire to it until the alcohol has gone. And whoever thought it was a good idea to add cans of Guinness or cider to stews or a boiled ham should never be allowed near a kitchen again As for mushrooms in stews, no thanks. The texture is never right for me and the flavour has dissipated. I'll soak some dried ceps in a jug for half an hour then use just the liquid as part of whatever stock I'm using. You have to be careful to decant the liquid from its gritty dregs. It may seem like heresy but I don't use the actual fungi, which I find add nothing, but the soaking water is fantastic. I want my mushrooms sautéed in butter, seasoning and parsley, garlic even, and eaten on toast, or baked in cream with a pork chop a la Delia Smith. Rubbery boiled fungi are no things of beauty.