The Slow Cook (Part 4) We’ve come a long way in our slow cook series, and we have worked slowly and patiently through the steps of making a braise. We’ve prepped the meat, browned it, and combined it with cooked out aromatics and a flavourful liquid in a pot. The hard work is over, and…
Tag: braise
Foundation, Fond, and Flavour
The Slow Cook (Part 2) Last time, we began our stew with the initial steps of salting and marinading the meat, talking about how this rather passive and time-consuming step plays a major role in the flavour of the final dish. It’s finally time to turn on the gas, put on a pot, and start…
Meats, Myths, and Marinades
The Slow Cook (Part 1) Last time, we talked about the concept and charm of the dying art of slow-cooked dishes, braises, stews and pot-roasts, in the context of two of my most favourite food books (check it out here). We discussed the overarching formula of all braises, and went through a glossary of some…
The Braise and Stew Compendium
The Slow Cook (Appendix) Here is a list of dishes I’ll be mentioning in my slow cook series. While each of these could do with a separate article, here I will stick to a more restrained approach, describing each dish in a few lines. I’ve chosen a point-wise approach for this than my usual narrative…
The Power of Time
The Slow Cook (Prologue) Here we are again, on the threshold of a brand new year, full of potential and opportunities. The last year has been rough for most of us : plans ruined, expectations thwarted, a whole new array of hardships piled on us all of a sudden. Yet, these testing times have been…
The Gourmet Glutton 