This just in week nine we cook up some beef stroganoff and frankly when F cooked off his I was like ” Wow on the tangy” I did not like the level of tangy with my beef. So I decided I shall change and that’s how I learned another great lesson.
Now F started off by saying this would be a fast class. He was right we flew right into it with making veal goulash, never had veal goulash and frankly I decided to try some toss my beliefs aside and I wasn’t missing much and would continue not eating veal. F was playing with fire by showing use using the oils from the meat and pan how to make a fun fireball. My former pyrotechnic disapproved but my six year old self got excited. Now the veal goulash F was blasting his way through clearly had some where to be or maybe he was just that fast and had no idea how to slow down maybe he worked like clock work said the same thing every class never changing unless someone tossed a wrench into the works. I really wanted to ask him how pop tarts work but I’m saving that for the end of class.
Oh yeah the goulash: cook meat, toss in your tossed veggies, let them cook for a little bit toss in your demi glaze and then place in a oven and let cook for 30 minutes.
Now he moved on to the spaetzle which my brain had a sudden shock of images flooding my mind of Matty Matheson from supper time ( A great TV show). Now this is where you have a special grader that has a rolling square tube on top where you put dough inside of it and grade the dough over boiling water to fall into a pot and make pasta, awesome. This not only cool but a serious mess. Still once F pulled the little tear drops of salty dough out I couldn’t believe how much it puffed up. It really explains why our ancestors thought of bread as a magical food.
Now the event of the evening what we be making beef stroganoff, now we got cuts of stewing beef and F was talking about cutting against the grain. Which reminded me of my carpenter days and how I always heard ” CUT AGAINST THE GRAIN GOD DAMMIT”. I was happy F said to take it slow because when I was cutting my meat I was like ” Need to sharpen this knife or I’m going to the ER a second time. Cut the meat into little frying strips and then fry them up fast in butter and oil. F said the hardest part would be controlling our heat on high and not stirring our beef all the time and he was right. The second I got my beef in the pan I wanted to swish it around like I use to swish my drunk ass around Banff. This time I held back taking it easy on the meat and drinks I’m 30 gotta get my act together. While my beef was frying I had a chance to help O with scooping her stuff into a container. She just made her sauce without the beef and had to go.
Now back at my pan I only moved by beef twice and placed it in a bowl with paper towel to absorb oil. Once again F hit home leave your oil and fat in the pan don’t waste, cook with it and damn did I ever. Tossing my onions, mushrooms and few gherkins I wanted less tang remember. I dropped my demi glaze in and let it simmer. It was only 8pm! Normally at this point we be at the finally steps at 9pm and I had most of my stuff cleaned. After the right amount of time for my sauce to simmer I pulled it off the stove taking it to my table. Now it’s important that you don’t mix your Dijon sauce, sour cream on the stove top. Reason it will cause your sour cream to curdle, now once your sauce is a nice chocolate cream colour add your cooked beef. You also don’t add it on the burner because it will toughen your meat up.
Now the moment the Mass Effect moment do I add the lemon juice in the end like F said or do I do my own thing. I stared at my pan unsure what to do. I tend to follow instructions my training as a former tech and safety inspector called for it dammit but here I stand on the edge of flavor unsure what to do. I took a spoon full and tried it without lemon and fiddle sticks be damned I liked mine more than F. So I took my lemon home and did not juice.
By the time I got my food home and showed Shoe she said ” Where are the noodles?” I stared up at her with confusion ” Um what noodles?” Her ” This dish is suppose to have noodles its one of my favorites” I looked down at the dish with a well I be damned. You really can change it all up in cooking you can learn the techniques and decided to destroy and recreate the recipe. I choose not to add the lemon for my taste profile and George brown clearly decided to cut budget and said ” Forget these noodles you got a ton of beef!”
I’m learning now with cooking rules are a guide line once I understand I can rearrange them in different orders and make something new.
Now the adventure really begins.