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Old 02-13-2011, 04:28 PM   #11
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Quote:
Originally Posted by kookiblob View Post
Yes, I realize that already since they've already posted about that. (Sorry i'm very inexperienced, just 15) but anyway, the stew turned out to be perfect, it was the best thing I've ever made! julia child, i worship you.
Kookiblob, good for you!!! Experience will be your best teacher, never give up... it has taken many of us a long time to learn how to perfect a recipe to our tastes... I look forward to hearing about your new trials and errors... Believe me we all have them...
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Old 02-13-2011, 04:34 PM   #12
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I've been cooking for about 50 years and I'm still learning from my mistakes. Welcome to DC. We're here to help where we can.
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Old 02-13-2011, 04:42 PM   #13
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Originally Posted by kookiblob View Post
I was making boeuf bourguignon,and the recipe told me to put flour on the beef in the casserole dish, toss, and put in the oven for 4 minutes+ 4 minutes at 450 degrees. When I removed it from the oven, there was no crust at all, and the flour instead mixed with the juices on top of the beef to create a nasty starchy mixture on the beef.. this isnt the first time that I've failed using flour on meats! WHAT IS GOING ON?!
Julia's recipe, which I've made many times has you pat off the beef chunks and then brown in very hot bacon fat before dusting the beef with flour and putting in the oven.


Julia Child's Beef Bourguignon Recipe - Tablespoon

I confess to skipping the oven flour browning step almost every time I make it. I usually make a roux with flour and bacon fat.

Congratulations on making a great dish at 15!! Many more years of happy cooking await you.
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