Adventures in Cookery, #5: yesterday I made another attempt at slow cooking Beef Bourguignon. The big slab in the middle of the pot is actually frozen chicken stock. Anyway, I am sure did the beef recipe correctly and it would have turned out perfect had I kept it in the cooker another 3 to 4 hours, instead of the initial 5, because I was just so paranoid about the dish over cooking. My husband was a champ about it and even took seconds. And I’m discovering the thing that’s keeping me from being really good at slow cooking is not that I’m bad at it. It’s just that I’m really, really impatient, and that I keep mistaking hard meat for being overcooked, when it turns out the opposite is true. #NaBloPoMo via Instagram http://ift.tt/1uUQfSQ
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