LCB Notes

My personal notes from the LCB Cuisine course; just meant for me and probably won;t make sense to anyone else.
A link back to Will's Eats.

Tuesday, August 02, 2005

#8 Les Viandes Rouges 2 - prep - Marinade for Beef Burgandy/Bourguinonne

The marinade - 24 hrs in advance

Trim meat - reserve trimming for some other dishes meat sauce/jus
size of mirepoix is moot (due to 24 hr factor)
bouquet garnis in loose due to strainer factor
2-3 € wine is fine; do not use corked or vinegared wine
careful w/ cognac else will taste of alcohol
alll into a pot - cover w/ wine - film - fridge

Marinade can be cru (raw) as here or cuit (cooked) which will reduce the marinade time (by 1/2)

posted by willson @ 11:08

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