Analysis Of Stew Recipes: Pot-Au-Feu
Stew Recipes
Pot-au-feu
【Ingredients】
400g sparerib
1/4 cabbage
1 carrot
2 potato
1/4 radish
4 sausage
1 bay leave
1 tsp. salt
A pinch of white pepper
500ml water
3 tbsp. white wine
1 tbsp. olive oil
Extra mustard powder
【Recipe】
Before cooking a Pot-au-feu, I looked the Pot-au-feu in the cooking dictionary for reviewing it. To paraphrase, it is said that "One kind of soup, simmering a big piece of beef meat with bone and vegetables," and I was impressed with 'with bone' part. At this moment, Pot-au-feu is not just stew recipes, but the stew recipes that takes a long time.
In the first place, such a beef meat with bone is hardly seen anywhere else in Japan. Accordingly, I had no choice but to give up the beef, but I replaced …show more content…
In this show, Mr. Jun Miura leads communication, teaching guests how to cook, as a talk show host, and in the story for making the Fried Rice with Omelette, Mr. BOSE, a member of Scha Dara Parr, asked him if it is okay to cook over high heat, when baking the chicken over an extremely high heat. I guess it was hard to control the heat. In response to this, Mr. Miura reduced heat and without looking back, saying "When you are in trouble, reduce over medium heat." I kept thinking about the meaning of his comment. Not only does he teach abot cooking skills that you don't burn something if you reduce the heat, but also does he connote that you don't need to cook the normal foods to perfection. If you take an objection for perfection when cooking, the food would be delicious for sure, but you are able to enjoy the time more if you roughly engage in cooking. When you occasionally do the things you like, you will be better at them, and it's same for cooking. Since then, I like the sentence that "When you are in trouble, reduce over medium …show more content…
Time to give it a better taste... Oh, I have to put the sausage and browned cabbage beforehand. Why didn't I put them all together? For cabbage, that is becuase it will lose its shape if boiled for a long time. For sausage? Well, it will also lose its skin above 80℃ in a stove, so that's why I have waited until the meat becomes juicy. I ended up putting both sausage and cabbage in the pot with much more affection than other ingredients.
Climax is to taste. Nevertheless, it's really not that big a deal. Add only slat and pepper to taste, according to the principle "Simple is the best!" As the baked vegetables and meats bring out the flavor to the food so far, it is sufficient to
Pot-au-feu
【Ingredients】
400g sparerib
1/4 cabbage
1 carrot
2 potato
1/4 radish
4 sausage
1 bay leave
1 tsp. salt
A pinch of white pepper
500ml water
3 tbsp. white wine
1 tbsp. olive oil
Extra mustard powder
【Recipe】
Before cooking a Pot-au-feu, I looked the Pot-au-feu in the cooking dictionary for reviewing it. To paraphrase, it is said that "One kind of soup, simmering a big piece of beef meat with bone and vegetables," and I was impressed with 'with bone' part. At this moment, Pot-au-feu is not just stew recipes, but the stew recipes that takes a long time.
In the first place, such a beef meat with bone is hardly seen anywhere else in Japan. Accordingly, I had no choice but to give up the beef, but I replaced …show more content…
In this show, Mr. Jun Miura leads communication, teaching guests how to cook, as a talk show host, and in the story for making the Fried Rice with Omelette, Mr. BOSE, a member of Scha Dara Parr, asked him if it is okay to cook over high heat, when baking the chicken over an extremely high heat. I guess it was hard to control the heat. In response to this, Mr. Miura reduced heat and without looking back, saying "When you are in trouble, reduce over medium heat." I kept thinking about the meaning of his comment. Not only does he teach abot cooking skills that you don't burn something if you reduce the heat, but also does he connote that you don't need to cook the normal foods to perfection. If you take an objection for perfection when cooking, the food would be delicious for sure, but you are able to enjoy the time more if you roughly engage in cooking. When you occasionally do the things you like, you will be better at them, and it's same for cooking. Since then, I like the sentence that "When you are in trouble, reduce over medium …show more content…
Time to give it a better taste... Oh, I have to put the sausage and browned cabbage beforehand. Why didn't I put them all together? For cabbage, that is becuase it will lose its shape if boiled for a long time. For sausage? Well, it will also lose its skin above 80℃ in a stove, so that's why I have waited until the meat becomes juicy. I ended up putting both sausage and cabbage in the pot with much more affection than other ingredients.
Climax is to taste. Nevertheless, it's really not that big a deal. Add only slat and pepper to taste, according to the principle "Simple is the best!" As the baked vegetables and meats bring out the flavor to the food so far, it is sufficient to