Wednesday, October 26, 2005

What I've learned

While a lot of recipes for Boeuf Bourguignon (and similar dishes) call for a thickening slurry towards the end of the cooking, using, e.g., arrowroot or corn starch, I much prefer making a roux in a separate sauce pot, then adding it with about an hour left of cooking (to cook out the starchy, floury taste).


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