Why Flour Ruins Beef Bourguignon |You Were Taught This Wrong скачать в хорошем качестве

Why Flour Ruins Beef Bourguignon |You Were Taught This Wrong

If you flour your beef for bourguignon… you’ve already lost. FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! https://package.cookwithtrupponline.com/ Most people think they’re making a French classic. What they’re actually making is wine stew with chewy sadness. In this video, I show you how real Michelin kitchens approach Boeuf Bourguignon — not as nostalgia, but as technique. Not as comfort food, but as flavor engineering. I didn’t learn this dish at home. I learned it while head chefing for Marco Pierre White in London — and later refined it through years in two- and three-Michelin-star kitchens. This is beef bourguignon rebuilt from the inside out. You’ll learn: • Why flour ruins your browning • Why marinating in wine can dry your meat • Why beef cheeks outperform chuck every time • What collagen is actually doing inside your pot • Why “cook for 3 hours” is meaningless • Why it tastes better the next day (and the science behind it) • How to build layers of flavor through repeated deglazing • How to thicken properly with beurre manié • How to upgrade the dish for a Michelin-level presentation We’ll also explore the difference between classic Burgundy style and its cousin, Daube de Boeuf — and why leaning into a daube approach (orange, spice, depth) changes everything. Check out my other videos The Pork Belly Technique Michelin Chefs Don't Explain    • Why Michelin Chef`s Cook Pork Belly This W...   I Cooked THE WORLDS CRISPIEST Pan-Seared Fish Skin    • Why Your Fish Skin Never Gets Crisp |You W...   I Cooked THIS SALMON For The Late Queen Of England    • I Cooked THIS SALMON For The Late Queen Of...   Sign up to my Channel    / @waltertrupp-b5m   #beef _bourguignon, #french_food _beef _stew, #michelin_style_recipe, #classic_french_cuisine, #how_to_make_beef_bourguignon, #french_recipes, #gourmet_beef_stew, #slow_cooker_beef_bourguignon, #beef_bourguignon_recipe, #french_cooking_tips, #beef_stew_recipe, #wine_braised_beef, #hearty_french_dish, #culinary_tutorial, #beef_bourguignon_ingredients Ingredients 4 serves You need 2 kilo of ox cheeks 1 medium sized carrots 2 medium sized onions, peeled 1-stick celery 6-8 garlic cloves, peeled 4-tablespoon of butter 1 cup of chopped tin tomatoes (use some very ripe tomatoes as replacement) 4-6 sprigs of thyme (use rosemary or oregano as replacement) 1-teaspoon peppercorns 1-2 bottles full-bodied red wine ½ bottle port wine juice of 1 orange skin of 1/8 of an orange 25-50 gm bitter chocolate Salt, pepper