>Every single "authentic bolognese" recipe tell you to just sweat the onions and cook them without color>Cooked my bolognese like this for years, always thought it tasted a bit bland>Watch Alton Brown's bolognese recipe, he uses an insane amount of onions and caramelizes the fuck out of them>Try it for myself, it actually taste's a hundred times betterWhat are some times you realized the classic/common knowledge way to cook something was actually inferior?
Cook everything 2 hours longer than the recipe says. Everything tastes way better
>>16685744yeah let me just sear a steak for two hours longer. retard
>>16685738what the fuck my sauce is bland toofucking hell why has nobody told me this before?
>>16685748I remember thinking this was stupid but I can't remember what the recipe was even for
>>16685856Grilled cheese.Literally grilled, like on a bar-b-que.Personally, I think it's a bad idea, but then again I was skeptical about making grilled cheese in a waffle iron, but that shit's pretty good.
>>16685738Always roast the hell out of everything if the sauce should not be as white as possible. Also fuck recipes that say sweat onions/other vegetables first and then throw the meat in like traditional goulash recipes. You miss so much colour and flavour with that method.
>>16685869I think that was just a filler idea. His silly gadgets always get viewership and he works in entertainment. "Whats the best way to make a literal grilled cheese? Goofy spatula!"
>>16685869>I was skeptical about making grilled cheese in a waffle ironLiterally why? Fucking brainlet
>>16685880Don't be a bully its rude
Fuck authenticity and cook shit however you want to. What's a fucking greasy wops impotent rage matter to me anyway. Fucking deal with it Guido
>>16685880>Literally why? Fucking brainletWhy be skeptical? Or why use the waffle iron for grilled cheese?Use your words. Don't be afraid. I want to help.
>NOOOOOOO NOT THE HECKIN BOLGNASERINO YOUR NOT ALLOWED TO DO THAT!!!!!!!! NOOOOOOO ITS HECKIN INAUTHENTIC!!!!!!!! NOOOOOOO NOT THE PASTARINIO YOU CANT NOOOOOOOOO ITS NOT TRADITIONAL!!!!!!! YOUR DOING ME A HECKIN FRIGHTEN NOOOOOOO!!!!!!!
Italians don't know how to cook, they've been spoiled by their climate and high quality ingredients. Always take cooking advice from italians with a grain of salt.
>>16685738Anne Burrells recipe is betterhttps://youtu.be/pW2AcF4xZAk
Cry all you want /ck/niggers but this is the best bolognese recipe on youtube.https://www.youtube.com/watch?v=V5WR-K0zJYs
>>16685750>How would you like your eggs?Over 2hrs please!
>>16685738Sweetness addicts can't taste food properly. You will never know how real bolognese tastes.
>>16686630Burrell is always good.Personally, I just don't want my bolognese sweet, and I find caramelized onions and carrots do too much. Cooking down the tomato paste is great, as is the wine, but I simply brown the meat a bit and always include mushrooms.
>>16686680Also sweet because of the mirepoix?
>>16685738How much onion did you use and how long did you cook it? Even without caramelizing, onion will eventually break down and become sweet after 2-3 hours of simmering. If you didn't cook it that long then you're not going to get the full flavor.
>>16685738So like what exactly is the point of tomato sauce food like this. It is always bland. Always. You need to add cream to it.
>>16685738isn't he a chud or something
>>16686630It's annoying me that she keeps calling fond crud
>>16685750>>16686679Braised steak and slow-boiled eggs are things. He forgot to mention that you should do it at a lower temp as well.
>>16686788Caramelization vs mirepoix, you complete fucking retard. Hugely different intensity. Fucking stupid piece of shit. Where do you live? I'm going to go there and kill you right now. Do the world a favor.
>>16686819He made concentration camp jokes on twitter last November. Seems pretty based to me.
>>16686826God I hate italians. I can't believe as an anglo I stand with the french.
Favorite Alton recipe?For me its his 40 clove garlic chickenhttps://altonbrown.com/recipes/40-cloves-garlic-chicken/
>>16686826Mirepoix has lots of sugar in it that will always incoporate in the sauce. No matter what you're doing with it.
>>16686802>You need to add cream to it.Cream adds richness, and doesn't cure blandness.Have you ever even eaten food?
>>16686884I require all of my food to be rich because I got way too into french food early on.
When do you add your Knorr™ Stock Pot™?
>>16686872Holy fucking shit just tell me where you live. Your stupid ass needs to be killed right now.
>>16685748Hmm only if there were a kitchen tool that had raised edges and a handle.
>>16686926Rent free in your schizo head.
>>16685873Is that where that shit comes from??? I've always hated when people barely cook the onion then throw ground meat in and just let it steam. Absolutely disgusting. Seen it done in all cultures I always assumed it was a retard cooklet move.
>>16686900Rich is not the opposite of bland.Vanilla ice cream is super rich, and almost as bland as it gets.
>>16686819Not the most elegant woman, but she's cool as shit.
>>16687013>Vanilla ice cream is (...) as bland as it gets.YOU SHUT YOUR GODDAMN WHORE MOUTH.
>>16687013Vanilla is the most superior flavor. It is the flavor that all other flavors aspire to.
>>16687028>YOU SHUT YOUR GODDAMN WHORE MOUTH.>>16687037>Vanilla is the most superior flavor.Do either of you cocksuckers understand what "bland" means?????
>>16686772Mmm...shrooms. I'll have to put them in next time I cook her bolognese
>>16687013vanilla ice cream just tastes like sugar. come back with dark chocolate gelato and we'll talk.
>>16687065Yes. Vanilla ice cream is not fucking bland. Are you stupid?
>>16687065Bland effectively has the opposite definition of rich.
>>16687079>vanilla ice cream just tastes like sugarMy point exactly. What the fuck do any of you fools think "bland" means??????>>16687088>Bland effectively has the opposite definition of rich.NO, you cocksucking morons, bland is the opposite of spicy.
>>16685744I cook sunny side up eggs this way.
>>16687138Bland means lacking flavor. Vanilla has flavor it's right in the name.
>>16687136You missed the address bar when typing that, faggot.
never needed to caramelize onions for this type of sauce, just low and slow for a long time, and I keep the amount of tomato low, like 1/2 of what I'd do for a regular american "tomato meat sauce", throw in lots of beef stock, flavor with Worcestershire or even fish sauce.
>>16686927>kitchen tool that had raised edges and a handle.qrd?
>>16686927>>16687283The episode was about making a grilled cheese without a pan, iirc.
>>16687013You must be eating the shit vanilla ice cream, like the stuff you get from Wal-Mart made with the fake vanilla that comes from beaver ass. Eat ice cream made with real vanilla bean, or a French vanilla.
>>16687298oh lmao i thought there was some fancy spatula with raised edges i'd never heard of like a spatula canoe
>>16687138Are you mentally retarded? Bland means lacking flavor. FAT IS FLAVOR.
>>16685738My mother always insisted on using beef stock for stews and pot roast. I didn’t learn u til my late 20’s how much better it is to use chicken stock.
>>16687312>FAT IS FLAVORAbsolute cooklet meme and cope. Fat is a crutch. It makes food palatable even when the actual flavor is lacking. This is why low quality food is almost always high in fat.In actuality fat actually mutes flavors. Compare the flavor of a high fat strawberry ice cream to the flavor of strawberry sorbet. The sorbet will have much more depth of flavor, allowing you to actually perceive the full range of strawberry aromas. Tastelets will prefer the ice cream anyway, because they are addicted to the sensation of fat and sugar.
>>16687515>sorbet isnt flavored by fructoselmao k
>>16687538Anon never states that. Just because someone doesn't out right deny your claim doesn't mean they are a proponent of it. What are you some twitter zoomer that stumbled unto here?
>>16685869it was practically a comedy sketch>the cheese itself is not grilled, so lets go do that
>>16688674>Sorbet has more depth of flavour>Tastelets will prefer the ice cream anyway, because they are addicted to the sensation of fat and sugar.>implying sorbet isnt flavoured by being almost pure sugar
>>16688711thanks for spelling it out for the midwit, anon
>>16685748this was a God tier shitpost but I bet it tasted good as fuck
>>16685847italian grandmas are sneaky and don't reveal all secrets so that their sons still need to rely on their cooking
>>16685738Brown owns because he doesn't believe in bullshit 'tradition' without trying it himself and understanding why
>>16687013Vanilla being made the basic flavor over just a sweet cream is like the greatest crime.
>>16685738Alton always does a twist on traditional recipes and it always ends up better.Examples:>Waldorf salad>Devil's food/red velvet cake>Banana pudding>Candy Apples
>>16688804>>16685738That's really his strength, i hate the DIY cooking apparatuses though. Really unhelpful to me to watch your pie tin tower for chicken wings
>>16687388Same. I realized it when I started making my own stir-fry sauce.
>>16685738Deep color is usually a worthwhile step, the problem with caramelizing is committing time and adding unnecessary sweetness. If you're using white onions (red turn gross black color), you can slightly speed up the process by adding a pinch of baking soda. Can cut a few minutes off but too much will give a chemical taste just a heads up.
>>16688765I dunno, the cheese/bread ratio seemed too much in favor of the latter
>>16685738Good Eats really got me first interested in cooking, but AB does a lot of things differently. I bought his first cookbook and the recipes are honestly stellar, but if you look up anything on FN they're completely wrong, and look like they're written by the dumbest interns. There's a good reason to only sweat onions/mirepoix for something like a bolognese, but there's also some reasoning behind a lot of his methods. I don't remember that particular episode, but it's common to add extra sugar to tomato based sauces, so I'd assume that was the reasoning behind caramelizing the onions.
>>16685750Obviously you have to use common sense. Things like curry/Bolognese/one-pit meals are improved ten fold if you cool them over the day. I had a recipe for a Tikka Masala that said to add two tins of coconut milk and reduce for half an hour. It tasted like coconut milk. I cooked that bitch for three hours, let it reduce and it tasted incredible. The one downside is that you have to have a lot of free time
>>16685873>Also fuck recipes that say sweat onions/other vegetables first and then throw the meat in like traditional goulash recipes. You miss so much colour and flavour with that method.Well for Bolognese you obviously want the minced meat to properly dissolve into smaller pieces, so obviously you start sweating the onions and then add the meat.
>>16687388Beef stew with chicken stock?
>>16689198Also works if i first add the meat and then the vegetables.
>>16685738i dont oil my cast iron and put it in an already preheated 475 degree oven for 1 hour every time i am done cooking. instead i soap it, rinse it, then hang it upside down in the sink
>>16689176>downside is that you have to have a lot of free timeUse a pressure cooker.
>>16689251You mean a slow cooker right
>>16685738>What are some times you realized the classic/common knowledge way to cook something was actually inferior?every single timetradition is cancer
>>16689299Pods and bugs for you then, reprobate
>>16685738I always throw my celery, carrots, and onions in a blender with olive oil and turn it into a paste before frying it.Distributes the flavour more evenly and gives a smoother sauce.
>>16687278>or even fish sauce>ragu made with the freshly-squeezed sweat from a thai ladyboy's butthole
>>16689299>every single time>tradition is cancerYour family doesn't like you very much do they? One day you'll grow out of being a teenager, I hope.
My secret bolognese recipe:- Use a ot of onions, cook them before adding lean ground beef- add sliced tomatoes and sliced sour pickles- add pepperoni if yu want it spicy- add ground beef and concentrated tomato paste- cook it for a while until everything gets saucy (if its too saucy add some oats), if you are vegan you can also just substitute the ground beef with oats, tastes also delicious- add some easy meltable cheese at the end that rounds everything up
>>16687298Wasn't it specifically about grilling the cheese? A true GRILLED CHEESE sandwich in proper pedantic reddit form.
>>16685738>BEANS DON'T BELONG IN CHILLIE!! >BEANS DON'T BELONG IN CHILLIE!! >BEANS DON'T BELONG IN CHILLIE!! I try beans in chillie and it's 10 times better
>>16687278>fish saucebased>>16689525fish sauce is just anchoviesanchovies are traditional in many italian tomato sauces hell you can even get italian fish sauceit's not that crazy
>>16690110Worcestershire sauce is technically a fish sauce as it's made from anchovies as well.
>>16687138>bland is the opposite of spicy.found the nigger
If you've been cooking long enough, you know that there are tricks that work to give flavor to any dish. Many traditional dishes don't use these and an argument can be made that it's supposed to be like that. But fuck that, any beef stew that skips the browning gets way better if you properly brown the meat before.
>>16686859What happens if you only use 30 garlic cloves?
>>16686630>2 handsful of salt>a fucking tin of tomato pureeThere is no way this tastes good
>>16690169You'll have to compensate with a cup of salt
>>16685738>any online mom blog recipe ever>saute onions>5 minutes
>>16685925a waffle iron is just a sandwich press with bumps
>>16687388wait til you learn about tomato stock
>>16689252No, I mean a pressure cooker. Literally cooks faster while still retaining the same quality.
>>16686859I messed this recipe up and used 40 bulbs instead of 40 cloves and it >>16690169 makes mustard gas
>>16690110>>16690118You guys are retards.
>>16691473You are Cutthroat Kitchen ready
>>16691490that show is bullshit. they all have knives and if someone gets a cut they stop everything and put on a band aid like some kind of child
>>16691481They're right tho
>>16685744This. No, not fried eggs or steak. Anything that is mijoté like stews, chili, lamb roasts... I find myself continuing the heat long beyond the recipe indicates. For bolognesa, the important thing is not to burn the onions and garlic. But caramelising them definitely adds complexity of flavor.
>>16691513They aren't correct in any sort of way. Calling a sauce that includes anchovies as one of its many seasonings a "fish sauce" is the most retarded assertion I've seen posted on this retarded website.Fish sauce, such as nam pla, is made almost entirely from anchovies.
>>16686846French here. I think I can speak for 80% of the population that we don't care about either anglos or pastanegros
>>16687138You have never tasted natural vanilla. Enjoy your corn syrup homogenized vanilla extract concentrate or whatever the fuck you use.
>>16691477Pressure cooker doesn't make reduction go faster
>>16689198Don’t be lazy fucks. Open a nice bottle of wine, put on some nice music, and cook the ingredients separately before combining and letting stew for hours. For me this is my sequence (removing from the le creuset before the next ingredient):Onions and garlicGround pork Ground beefCarrots and celeryNow combine all, add chicken stock and aromatics, herbs, spices, whatever the fuck be creative.Then add wine from time to time as it simmers . Add milk if you want to do like napolitain grandmother, but not for me. Put it in the fridge before going to bed. The flavors will intermingle and express themselves while you sleep. Reheat and serve to your wife with whatever pasta she prefers and she will brag to her friends.
>>16685738When will the world admit they are eating Anglo-Fusion food
>>16685738>an insane amount of onionsneeds more onionan insane amount of onions
>>16691600The French only care about the French. They're the only European country to display levels of ethnocentrism even close to east Asian countries. The fact that you don't recognize this as something everyone realizes further proves the stereotype.
>>16685738>the sauce is bland unless I drown it in sweetness by turning it into french onion and tomato soup!Do angoids really?
>>16686826>Caramelization vs mirepoix, you complete fucking retard. Hugely different intensity. Fucking stupid piece of shit. Where do you live? I'm going to go there and kill you right now. Do the world a favor.dude.... chill out.
>>16689198>dissolving ground meat
>>16690169Alton comes to your house dressed as Frank Castle and beats you, in a sustained and brutal manner.
>>16691836French > italian
>>16691654>Just cook everything like 2 days in advance while doing nothing elseGod no wonder Italy was worthless in WW2
>>16690101This. Chili is objectively better with beans, otherwise it's just marinara sauce with chili powder.
>>16692782>he puts tomatoes in his chili
>>16692904>he doesn't>?So what, your chili is just meat, onions, chili powder and water/broth? You're not making a good case for the anti-beans crowd.
>>16685748What is it with celebrity chefs and fucking up grilled cheese?
>>16692972in Alton's defense he's a goofy home cook and it was a gimmick video.Also his cheese actually fucking melts because he picks normal cheeses to have on a grilled cheese and also doesn't scorch ithttps://www.youtube.com/watch?v=RllWJUvrxEY
>>16686630>tastes the food right after adding water>says it needs saltI mean I agree you should season as you cook but maybe wait until your water level is closer to the final dish. Easy way to oversalt is to base it on diluted sauce
>>16691651so add less water, lmao
>>16690302Remember there's a ton of ground beef and pasta in the dish. Requires a good amount of salt
>>16686630>Anne BurrellBased and BROWN BROWN BROWNpilled.
>>16691651It doesn't take 3 hours to reduce water content. You cook to meld flavors quickly in like an hour versus 3, then uncover and reduce. Even if reduction takes an hour at that point, you're still shaving off a third of your total cook time. It's not rocket appliances dude.
>>16686859I like his chicken parm that uses salt and vinegar chips in the breading and broiled red saucehttps://altonbrown.com/recipes/chicken-parmesan/
>>16686859Tempura, though I got better results replacing the rice flour with corn starch. Also skipped using vodka after the second time and replaced it with more sparkling water as I couldn't taste a difference. Can't remember if Alton suggested using a double boiler filled with ice to keep the batter cold, but it's what I do and get good result.
>>16687138>bland is the opposite of spicylol
>>16690302I've made it many times and I promise you it does.
Just wear goggles
>>16687515Is this the /ck/ version of /v/'s fun is a buzzword rant? You're a fucking loon, anon, I can't emphasize that enough.
>>16691799>They're the only European country to display levels of ethnocentrism even close to east Asian countries.Never been to a french city I see.
>>16692913Not him but chili paste not powder. It's made from dried chili's like so many other Mexican dishes.Chili con CarneChili and beefWtf it's just chili and beef?Pic relatedTraditionally invented by cowboys who could easily carry chili's with them, but meat was scarce. They were forced to eat whatever small game they could catch at times, and chili made the meat more palatable as well as warming the stomachs on cold nights. We use beef now because we're not in the wild west, and onions and things are also acceptable. As well as serving over or with beans as a side. Traditionally that is I throw them beans right in idgaf
>>16692913>>16695068Also thinking just chili's and beef cant bring complex flavors to the table is pure tastelet/cooklet cope. Pic related.
>>16694684>never been to franceNo, I haven't. I don't relish the idea of getting raped and murdered by sandniggers.
>>16692752I'm pretty sure he isn't Italian.
>>16688845>Alton's enhanced waldorf saladUnironically has made some bad days at work good, knowing I get to eat that for lunch.
Using lots of browned onions is also a good way to fill out the sauce if you don't have that much meat.
>>16694684I was talking about the people, not the globohomo liberals.
>>16695093Precisely.>>16695980Guess who voted those into power.
>>16696397Oh, yes, because America totally voted Biden into office and epstein did kill himself.
>>16696438Are you implying that the French elections were stolen and that the majority of the population is against the immigration policies that made French cities what they are today?
>>16696461My post is. Honestly though I'm not implying shit. I'm just drunk and shit posting lol. I'm American, I only know about France for 3 things.They hated the UK and helped us win the revolutionThey're pussies though and so Normandy had to happenAlso French fries.Fuck if I care about their politics today lol
>>16693497>or feed it to the dogWouldn't the allium make the dog sick though?Recipe sounds delicious though.
>>16686640Chicken liver and balsalmic are a huge boost, I've never made it without them since I first tried this version. Tastes great with the funkiest parm you can get your hands on.
>>16690169Arrested and executed
>>16687388Is this legit?
>>16685738Do you add milk? If so when?
>>16693661like actual tomato paste? that concentrated bitter stuff? No regular tomatoes?
>>16685748nah alton is good
>>16697325When a recipe calls for beef or vegetable stock, chicken stock will work just as well if not better.
>>16698212>tomato paste>bitterWhat the fuck tomato paste did you buy?
>>16698212You're clearly not frying your tomato paste enough before putting in the liquid. Rookie mistake. Raw tomato paste has a bitter, tangy flavor. Fried tomato paste gets a wonderful deep, meaty flavor.
>>16685738I bet that bolengese sucked because you cooked it for years. Probably tastes like carbon
>>16685738That isn't an innovation, that dish already exists its called ragu genovese and dates back as far as ragu bolognese.
>>16687079>>16687138Tastelets detected. Vanilla ice cream tastes pretty strongly of vanilla you dumb cunts. You must have had covid your whole lives
>>16698983Vanilla is so ubiquitous that tastelets can't distinguish what's really distinctive about it. They should try some straight-up natural vanilla extract, or even vanilla pods. It's a very deep and powerful flavour.