stiritup's Profile

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whats up with this

I know what you mean, but my point is that unless I'm trying to reduce liquid, then I don't continue to cook such dishes uncovered over a higher heat. Meat sauces especially, very often develop a better flavor by cooking "low and slow". You can always reduce the liquid in the final minutes before serving if you need to though.

Apr 25, 2012
stiritup in Home Cooking

Alcohol free Beef Bourguignon?

You're right. I guess I should muddle through the entire dicussion before adding a comment to the original entry. Kinda new to this. Please forgive.

Apr 25, 2012
stiritup in Home Cooking

whats up with this

The reason is this; You bring the food to boiling temperature fast over high heat, and then keep it at just right below that temp by turning down the heat and covering, which adds pressure to the contents of your pot/pan, allowing it to "simmer", or cook. If you left the pot uncovered and tried to boil, you would lose moisture; reducing and thickening the liquid, and probably end up scorching the food to the bottom. This is pretty basic stuff! You'll do this a lot making stews, soups and sauces. Sloppy Joes too, apparently!

Apr 25, 2012
stiritup in Home Cooking

recipe help

This is easy. The recipe is faulted because it should have said; "Bring to a boil." after adding the final ingredients, and "Reduce heat to low." before telling you to cover and simmer. As you will find out through more experience, you don't cover and simmer anything over medium heat. All you'll end up doing is making a big mess on your stove as the contents of your pan boils over. As for the slow boil? Just increase the heat (probably to medium) slowly, untill the contents of the pan just start to barely boil again, since they will have stopped bubbling as soon as you removed the lid.

Apr 25, 2012
stiritup in Home Cooking

Staying at Beverly Wilshire tomorrow night

If you want the best prime rib L.A. has to offer then go right down the street to Lawry's. Best call ahead though to make sure you can walk in.

Apr 25, 2012
stiritup in Los Angeles Area

How to fix too much red wine in pot roast?

Remove 1 cup liquid and replace with 1 cup beef broth and a package of dry brown gravy mix. If this isn't satisfactory you'll need to reduce all of the liquid in a large pan over medium high heat to boil out the excess alchohol.

Apr 25, 2012
stiritup in Home Cooking

What is one tip that you learned about cooking that was simple but made a huge difference? [old]

MOST IMPORTANT! Salt as you go! Never put into your dish the full amount that you think it will need in the beginning. Taste a little here and there, and adjust as you go. Remember; you can always add salt, but it's impossible to subtract!

Apr 25, 2012
stiritup in Home Cooking

Alcohol free Beef Bourguignon?

Not sure as to why you can't use wine. Done properly there will be no alchohol in the dish. Only if you add wine at the very end of the cooking process will you be left with any alchohol in your dish. This is a no-no anyway, since you don't want a "raw" wine taste. Alchohol boils away much faster than the other flavorful essences in wine so you'll end up with a dish flavored with non-alchoholic wine anyway. AA safe! Just as long as you don't drink any while cooking!

Apr 25, 2012
stiritup in Home Cooking