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Braising, stewing or shin?

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Re: Braising, stewing or shin?

Postby Stokey Sue » Tue May 11, 2021 6:25 pm

jeral wrote:My reason for posting is actually to ask if anyone has managed to source pearl onions?

I have some in the freezer - they came from Waitrose via Ocado, before they switched to working with M&S, they are actually form Picard in France, and it seems Ocado still sell the Picard ones, also worth trying M&S who sell some Picard products
https://www.ocado.com/products/picard-p ... -366298011


Binky wrote:pearl onions - are they the same as cocktail onions?

The actual onions are similar but they are frozen raw (or sold raw I suppose!) not pickled

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Re: Braising, stewing or shin?

Postby Suffs » Tue May 11, 2021 6:38 pm

They’re available as frozen silver skin onions via Amazon if you use them.

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Re: Braising, stewing or shin?

Postby Pepper Pig » Tue May 11, 2021 6:45 pm

Iceland do them too but not regularly.

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Re: Braising, stewing or shin?

Postby Stokey Sue » Tue May 11, 2021 6:52 pm

Iceland don't regularly do broad beans

Weird

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Re: Braising, stewing or shin?

Postby Suffs » Tue May 11, 2021 7:08 pm

Frozen broad beans are pretty ‘seasonal’ as demand usually outstrips supply and the supermarkets run out. They’re not very widely grown.

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Re: Braising, stewing or shin?

Postby Stokey Sue » Tue May 11, 2021 7:21 pm

There's a particular problem with Iceland - I live about 400 m from a large branch, and I don't think I've ever seen them there, although I have looked and asked, I buy them from Morrison's who have them more often than not when I want them

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Re: Braising, stewing or shin?

Postby Placitasgirl » Tue May 11, 2021 8:52 pm

I love Boeuf Bourguignon but have to say I've been completely converted to making it with Ox Cheek. Cooked really long and slow this results in an incredible dish. Not traditional of course and I'm sure would have French cooks waving their wooden spoons at me in disgust, but it really is fabulous.

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Re: Braising, stewing or shin?

Postby Suffs » Wed May 12, 2021 9:59 am

So what do Burgundians do with beef shin and ox cheek I wonder? Would they cook it long and slow in the local wine with onions, carrots and herbs ... and if they do what do they call it?

Or maybe they don't call any of it anything? Is it only restaurants that need to name and define a dish? When the Bergundian farmer asks his wife what's for supper does she say Boeuf Bourgignon or does she say I'll stew some beef in red wine?

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Re: Braising, stewing or shin?

Postby Stokey Sue » Wed May 12, 2021 10:09 am

As I said, my view is that a dish named boeuf bourguignon is not a regional dish but a mainstay of the cuisine bourgeois, found in restaurants across France, and when looking for a recipe that’s the version I’d look for - which is why I cited and linked to Chef Simon, who (as recommended by Ian) is usually a reliable source of current versions of bourgeois recipes

I suspect that the locals would put shin of beef mainly into one of the many variants of pot au feu or other similar dishes

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Re: Braising, stewing or shin?

Postby Pepper Pig » Wed May 12, 2021 10:09 am

Now you’re making me think of Franglais! :lol: :lol: :lol:

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Re: Braising, stewing or shin?

Postby Stokey Sue » Wed May 12, 2021 10:51 am

Pepper Pig wrote:Now you’re making me think of Franglais! :lol: :lol: :lol:

Mum gave OH. the Miles Kington books - he found them hi,arious

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Re: Braising, stewing or shin?

Postby Pepper Pig » Wed May 12, 2021 11:08 am

Miles Kington was very funny indeed! A fellow double bass player. 8-)

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