Jump to content

CanadianSportsman

new member
  • Content count

    3
  • Joined

  • Last visited

About CanadianSportsman

  1. Thomas Keller Boeuf Bourguignon Question

    You're absolutely right. At first glance it felt like it was implied that the lid would come into use right away, but even I knew better, thankfully. I obviously reduced way too much, but the wine flavor is definetly there, so I'm not too concerned. After the multiple strains and degreasing I may reduce it a bit more before serving since the sauce feels a little too liquidy. This being my first attempt at this dish ever I'm not completely sure what result I'm after, but I take it the sauce should coat the back of a spoon. I'm also wondering why TK never mentions seasoning with salt at any point. Exception being the searing of the beef, and the finishing fleur de sel. That feels incredibly scant for such a robust stew.
  2. Thomas Keller Boeuf Bourguignon Question

    Hi Chris, Thank you for the quick reply. There really is hardly any wine left, but I've decided to move on, and troubleshoot later if need be. I had it on a gentle simmer as if I were making stock. I'm using a 5 1/2 quart Creuset oval dutch oven. Funny enough, through searching online I came across a blog post ( https://shadowcook.com/2007/11/29/thomas-kellers-braised-beef-with-red-wine/ ) Where the blogger mentions this as well: My gloss on this: I reduced the wine about as far as it would go, but it did not end up with the consistency of a glaze. Once I strain it and it spent the night in the fridge, it appeared more like a glaze. But not at this point. If anyone else has any suggestions I'm all ears. Thanks
  3. Thomas Keller Boeuf Bourguignon Question

    Greetings, I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly.
×