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Old 02-17-2010, 11:11 AM   #1
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Boeuf Bourguignon

OK. So we watched Julie & Julia recently and the boeuf bourguignon looked good. Looked up Julia Child's recipe and it says to boil the bacon. I will probably be using just thick sliced packaged bacon (no rind). Do I still boil it?

Carol

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Old 02-17-2010, 11:16 AM   #2
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Boiling the bacon is to remove the smokiness. The recipe actually called for salt pork, which is not smoked. So the substitution of any bacon, which is usually easier to find, calls for boiling to reduce the smokiness that is not part of the BB recipe.
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Old 02-17-2010, 11:26 AM   #3
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Boiling the bacon is to remove the smokiness. The recipe actually called for salt pork, which is not smoked. So the substitution of any bacon, which is usually easier to find, calls for boiling to reduce the smokiness that is not part of the BB recipe.
Thanks Andy.

Carol
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Old 02-17-2010, 11:27 AM   #4
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Boiling the bacon is to remove the smokiness. The recipe actually called for salt pork, which is not smoked. So the substitution of any bacon, which is usually easier to find, calls for boiling to reduce the smokiness that is not part of the BB recipe.
I recently purchased sliced hog jowl which has the appearance of thick sliced bacon, but isn't smoked. (I changed my mind on its original purpose.) Considering that salt pork has very little or no meat, could I still use the hog jowl as a diced pork product for boeuf bourguignon, and if so, without boiling it?
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Old 02-17-2010, 12:03 PM   #5
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You can use it and there is no need to boil it. The salt pork in the recipe is there to provide fat and flavor. Not sure how much fat is in the sliced hog jowl.

Sounds like you may have bought some guanciale. That is often seasoned with black and red peppers. If it's too spicy it an change the flavor of the dish.
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Old 02-17-2010, 12:14 PM   #6
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Thank you.

No, it's just sliced hog jowl, and in the south at New Years it's often served with black-eyed peas as one of those "Good Luck with the New Year" dishes. It has no seasoning, and in fact is pretty plain. It's about 55-60% fat to meat ratio, very similar to bacon.
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Old 02-17-2010, 12:15 PM   #7
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Thank you.

No, it's just sliced hog jowl, and in the south at New Years it's often served with black-eyed peas as one of those "Good Luck with the New Year" dishes. It has no seasoning, and in fact is pretty plain. It's about 55-60% fat to meat ratio, very similar to bacon.
I wouldn't hesitate to use that in a BB recipe.
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Old 02-17-2010, 02:01 PM   #8
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i own the dvd of her cooking that, i'll watch that & post her instructions if i find my dvd.
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Old 02-17-2010, 03:02 PM   #9
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I've made this more times than I can count...and I've never boiled the bacon first. I actually finished up the last little bit yesterday from a batch I had made last week...yum! We definitely love the final product, so I would say you can try the recipe either way and see what your taste buds tell you.
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Old 02-17-2010, 06:28 PM   #10
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I've made this more times than I can count...and I've never boiled the bacon first. I actually finished up the last little bit yesterday from a batch I had made last week...yum! We definitely love the final product, so I would say you can try the recipe either way and see what your taste buds tell you.
Thanks for the input. I like the taste of bacon so I might try it without boiling it too. When you make it, do you make it up the day before or serve it the same day you make it? When I was reading the recipe, it said you could do it either way.

Carol
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