The Culinary Arts Thread

#36,509
#36,509
My son made a pork roast and I got to do the sides after working this morning and even got to clean up the kitchen. yay to me 😒. Actually didn’t mind, cooking isn’t one my daughter-in-law’s strong suits and one she admits.
 
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#36,512
#36,512
Kinda in this order....

1) Mirepoix, garlic... sweated
2) Pancheda, browned
3) Beef grind, 93%, browned
4) Veal, browned
5) Dry white wine... deglaze
6) Whole milk, to take the edge of acidity from maters
7) Tomatoes (crushed) + tomato paste
8) Salt/pepper
9) Once all components are mixed and browned... simmer 4 hrs.

Flavor does not pop out at you... tastes good but no wow factor.
I used an online recipe that had good reviews.

I could just add oregano and turn it into spaghetti sauce but that was not my desire. In Milan, I had the best meals of this I ever had... just so flavorful. I think I am missing a key component.
 
#36,513
#36,513
NEVolFan said:
Kinda in this order....

1) Mirepoix, garlic... sweated
2) Pancheda, browned
3) Beef grind, 93%, browned
4) Veal, browned
5) Dry white wine... deglaze
6) Whole milk, to take the edge of acidity from maters
7) Tomatoes (crushed) + tomato paste
8) Salt/pepper
9) Once all components are mixed and browned... simmer 4 hrs.

Flavor does not pop out at you... tastes good but no wow factor.
I used an online recipe that had good reviews.

I could just add oregano and turn it into spaghetti sauce but that was not my desire. In Milan, I had the best meals of this I ever had... just so flavorful. I think I am missing a key component.
Click to expand...
Just curious, what is the flavor you are missing? Have you tried red wine instead of the white?
 
#36,514
#36,514
Orangeredblooded said:
Just curious, what is the flavor you are missing? Have you tried red wine instead of the white?
Click to expand...
Seems a bit bland... I did try red wine, not much different. In Italy, I ate that meal 4 times in 2 days and it was awesome. So, something is missing... maybe Italian ingredients. Or the bottle of wine I drank with the meal was the differentiator.
 
#36,515
#36,515
NEVolFan said:
Seems a bit bland... I did try red wine, not much different. In Italy, I ate that meal 4 times in 2 days and it was awesome. So, something is missing... maybe Italian ingredients. Or the bottle of wine I drank with the meal was the differentiator.
Click to expand...
A good bottle of wine can make any meal taste better. Even though I’m not a huge tomato fan, I like the pop of it in a sauce. I’m just a amateur and just guessing.
 
#36,518
#36,518
Thinking maybe I can bump the mirepoix ratio higher compared to the meat.... will amend that tomorrow.
 
#36,520
#36,520
NEVolFan said:
Kinda in this order....

1) Mirepoix, garlic... sweated
2) Pancheda, browned
3) Beef grind, 93%, browned
4) Veal, browned
5) Dry white wine... deglaze
6) Whole milk, to take the edge of acidity from maters
7) Tomatoes (crushed) + tomato paste
8) Salt/pepper
9) Once all components are mixed and browned... simmer 4 hrs.

Flavor does not pop out at you... tastes good but no wow factor.
I used an online recipe that had good reviews.

I could just add oregano and turn it into spaghetti sauce but that was not my desire. In Milan, I had the best meals of this I ever had... just so flavorful. I think I am missing a key component.
Click to expand...
Your problem is using French in an Italian dish. Always use a soffritto in Bolognese.

Looks like you've got everything right. How you make a Bolognese sauce is just as important as what you put in it.

There was no garlic in the original Bolognese sauce. The original didn't have any aromas like oregano, basil, rosemary etc. Salt and pepper only.

Tomatoes could be too watery. The first Bolognese sauce didn't even use tomato. San Marzano are a good choice. You should be using more meat than tomato.

The beef may be to lean. Try 80/20. It needs the fat to help hold up to the long slow cooking.

Cook the meat separately in a big pan so all the meat touches the pan. All the flavor is in the bottom of that pan.

You gotta let it cook slow and reduce. Deglaze and reduce are as important as anything.

If you're doing all this with your ingredients, my only thought is it's better than you think it is. You're trying to recreate a flavor from memory and that is nearly impossible. I know, I've tried it a thousand times. *See chow chow project.

Put a little more Love into what you've already tried. Jmo.
 
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#36,522
#36,522
Not gonna be planting those last 3 type seeds I ordered. As of yesterday they hadn't shipped or returned my 2 emails so I cancelled them. Ive been screwed 2 too many times. Still not sure this won't be 3.
 
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#36,523
#36,523
So, I already have my Trinidad Scorpion, Peach Carolina Reapers and Orange Copenhagen and the Dragons Breath and Trinidad 7 Pot Moruga Chocolate Douglah is out for delivery.

Looks like I'll be planting peppers mañana.
 
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#36,524
#36,524
I am so perplexed, or maybe a better descriptive is indecisive. I've read it's best to soak the seeds at least 24 hours first. I've also read to freeze them first. Do I use the paper towel method or straight in the soil?

Lol, I had decided to try all different ways to see which way worked best, but now that the time is near I can't decide if that's what I want to do. Smh.
 
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#36,525
#36,525
Depending on which list you look at I've got the top 4 *worlds hottest peppers. Doesn't matter what order they're in I've got all 4, which was another reason. I chose the ones I did.

*Evidently there's a new #1 hottest called "Pepper X" but seeds aren't available for it yet.
 
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