I literally just put my beef into the oven in the foil... I can't wait to see how it turns out.. the weird thing was the marinade/ paste/ braising "liquid" smells, when uncooked EXACTLY like Mcdonalds BBQ sauce. I'll comment again later to let you know how the beef turns out!
That's a dumb question. He doesn't take the harder way, he does it the right way. It's about enjoying cooking and trying new flavors. Go back to your stew in a can if you want.
why does HE ALWAYS take the harder way out???, you know you can make a great stew just by doing it the traditional way and without having to use the oven .. and freeze the fat thingand all that crap
I love Goulash and I've made it plenty of times. I will say this, I've never done it anything like this, on the other hand, I've never done it with mire poix and I've never seen a goulash recipe including mire poix.
I love cooking with aromatics simply because part of my enjoyment is in the preparing and cooking itself. I love to chop and dice vegetables and they create such wonderful smells and sounds in the kitchen when sauteed. Cheesy, but true.
I feel the same. Dicing mirepoix and sauteeing it down till the sugars release and begin to caramalise is key to me. Im not so sure I can go with AB on this one.
As Alton mentioned, a stew is better the next time you serve it. So I've made a habit of preparing this a dish a day in advance, letting it chill in the fridge over night, and serving it the next day.
Oh yeah, I've used tomato sauce in place of tomato paste, some meats don't produce as much juice, so the extra water from the sauce can be a very good thing.
Also, when he said not to use Russet potatoes, I disagree. They can be used, just gotta watch them so they don't overcook.
Russets break apart when they're cooked because of all the starch in them, which is the only reason Alton Brown doesn't use them for this. If they hold their shape and don't crumble in the final dish, then they're simply undercooked.
The process of converting the collagen into (insert other protein structure's name here) is a slow chemical process that results from low heat, collagen, and water. It is what it is.
Sure there's plenty of ways to go about achieving this, but the one thing that can't be changed is time.
On a side note, anyone following this recipe might want to know that you can substitute a variety of the ingredients and/or add your own (see next comment)
For example, you can add carrots, celery, I enjoy adding a few cloves of garlic to the meat mixture during its prep.
I've also tried substituting various cuts of meat (to varying degrees of success), some cuts of meat don't break down quite as well as the short ribs can, but most have enough collagen to work for a stew.
Just be ready to adjust your cooking time as you add more veggies, carrots especially tend to require a considerable increase in total cooking time, but add a lot of flavor.
I keep with my Hungarian heritage and use onions, garlic, and wax peppers as aromatics, and any kind of stew meat from lamb instead of beef short ribs.
I can't help when it cuts from him being in the fridge retrieving the "Hockey Puck" to where he goes "And now, finally, we assemble the finished dish." I've got a feeling they had a lot of bloopers on this episode.
Actually, I'm hoping they've archived show bloopers somewhere and we can eventually see them one of these days, Alton's so wacky, he strikes me as someone who's very quick to think on their feet.
ballistic gel huh? good eats meets mythbusters
fukinhip 1 month ago
stew for thanksgiving this year, my gf is making it as we speak. :) thanks alton
dr3amstat3s 3 months ago
I literally just put my beef into the oven in the foil... I can't wait to see how it turns out.. the weird thing was the marinade/ paste/ braising "liquid" smells, when uncooked EXACTLY like Mcdonalds BBQ sauce. I'll comment again later to let you know how the beef turns out!
SethHesio 4 months ago
I love this show so much...
SethHesio 4 months ago
Alton put his bundle of joy in the oven...
I hope he never has kids.
The horror...
JakobDailes 5 months ago
That's a dumb question. He doesn't take the harder way, he does it the right way. It's about enjoying cooking and trying new flavors. Go back to your stew in a can if you want.
coffeeexmachina 5 months ago
Dear God that meat chunk at the end looked amazing.
gypsyjazzbo 5 months ago
why does HE ALWAYS take the harder way out???, you know you can make a great stew just by doing it the traditional way and without having to use the oven .. and freeze the fat thingand all that crap
JGA1980 6 months ago
+1 for the WokaWoka Pacman bit.
C5Rigzz 6 months ago
wokka wokka wokka
adamhunter1223 1 year ago
DISHONOR!
Arkenarge 1 year ago 2
@knoshy I know, can you imagine how miserable this world would be without racist stereotypes?
Elamdri 1 year ago
waka waka waka :P
canadiananim8r 1 year ago 4
DISHONOR!
zionphoenix001 1 year ago
"What right do you have?!"(idk what she said after "to")
"What right do I have? THEIR MY GROCERIES!!!" XD
Pokegirl1094985 1 year ago
@Pokegirl1094985 She said "What right do you have to spit in the face of tradition?"
Capta1nChaos 1 year ago
@Capta1nChaos thanks. :)
Pokegirl1094985 1 year ago
Packman!
pandachick90 1 year ago
I dream of the good eats kitchen at night.
boblabon 1 year ago
I love Goulash and I've made it plenty of times. I will say this, I've never done it anything like this, on the other hand, I've never done it with mire poix and I've never seen a goulash recipe including mire poix.
Hargiwald 1 year ago
Man this is like the most convoluted dish he's ever shown. Just throw some fucken meat in a pot and cook it.
feloniousbutterfly 1 year ago
@feloniousbutterfly DISHONOR!
gamemeister27 1 year ago
I just saw a bullet on a cooking show.
kiminokami 2 years ago 2
People: Mon Dieu! Mama Mia! Dishonor!
AB: Hey, hey, hey, hey, back off there, big guy!
Woman: What right do you have to spit in the face of tradition?!
AB: What right do I have? They're my groceries! BYE BYE! BYE BYE! Tradition!
PhilTheLaserTagFan 2 years ago
yes. Silver skin is made of reticulin. Watch "Tender is the loin" I and II. Best episodes ever. Packed with more lessons than any other.
addadra 2 years ago
This has been flagged as spam show
Wow, he manages to not only overly complicate something as rustic as beef strew, but also ruin it.
lordroad 2 years ago
Incorrect.
brewingrunning 2 years ago
Uh, ruin it? What? Have you tasted this dish?
nwkegannw 2 years ago
DISHONOR!
flickeries 2 years ago 4
@flickeries lol! I love the "Dishonor!" line. It sounds like it came out of a badly dubbed kungfu movie.
asianmalaysian 2 years ago 2
"Mon Dieu"
"Mama Mia"
"DISHONOR!"
abc1118 2 years ago 6
I love cooking with aromatics simply because part of my enjoyment is in the preparing and cooking itself. I love to chop and dice vegetables and they create such wonderful smells and sounds in the kitchen when sauteed. Cheesy, but true.
darkprose 2 years ago 3
I feel the same. Dicing mirepoix and sauteeing it down till the sugars release and begin to caramalise is key to me. Im not so sure I can go with AB on this one.
asianmalaysian 2 years ago 4
Glad to know I'm not the only one. Cooking, like so many other things, is as much about the journey as the destination.
darkprose 2 years ago
I'm glad he covered the potatos. I've had a lot of bad stews due to russets.
pyoobez 2 years ago
Lol. Pac man puck! Wawa wawa wawa!
astrangeone 2 years ago
I've made this a couple of times and love it. Frozen peas make a nice addition.
DC7077 2 years ago
Always been a fan of good eats, but I must say, as far as recipes go, this was my least favorite episode.
TheBarrettSimmons 3 years ago
wakwakawakawaka
puffsters269 3 years ago 4
As Alton mentioned, a stew is better the next time you serve it. So I've made a habit of preparing this a dish a day in advance, letting it chill in the fridge over night, and serving it the next day.
Oh yeah, I've used tomato sauce in place of tomato paste, some meats don't produce as much juice, so the extra water from the sauce can be a very good thing.
Also, when he said not to use Russet potatoes, I disagree. They can be used, just gotta watch them so they don't overcook.
vskbadcrc 3 years ago
Russets break apart when they're cooked because of all the starch in them, which is the only reason Alton Brown doesn't use them for this. If they hold their shape and don't crumble in the final dish, then they're simply undercooked.
Ostromite 2 years ago
there HAS TO BE some other faster way to make this dish!
Alex052480 3 years ago
Unfortunately... Not really.
The process of converting the collagen into (insert other protein structure's name here) is a slow chemical process that results from low heat, collagen, and water. It is what it is.
Sure there's plenty of ways to go about achieving this, but the one thing that can't be changed is time.
On a side note, anyone following this recipe might want to know that you can substitute a variety of the ingredients and/or add your own (see next comment)
vskbadcrc 3 years ago
For example, you can add carrots, celery, I enjoy adding a few cloves of garlic to the meat mixture during its prep.
I've also tried substituting various cuts of meat (to varying degrees of success), some cuts of meat don't break down quite as well as the short ribs can, but most have enough collagen to work for a stew.
Just be ready to adjust your cooking time as you add more veggies, carrots especially tend to require a considerable increase in total cooking time, but add a lot of flavor.
vskbadcrc 3 years ago
I keep with my Hungarian heritage and use onions, garlic, and wax peppers as aromatics, and any kind of stew meat from lamb instead of beef short ribs.
Ostromite 2 years ago
Nope sorry. Without using a pressure cooker there are no shortcuts in making a good stew.
Sorry. Even that trick is not going to get you near as good of a dish, ever.
Isolder74 3 years ago
I can't help when it cuts from him being in the fridge retrieving the "Hockey Puck" to where he goes "And now, finally, we assemble the finished dish." I've got a feeling they had a lot of bloopers on this episode.
Actually, I'm hoping they've archived show bloopers somewhere and we can eventually see them one of these days, Alton's so wacky, he strikes me as someone who's very quick to think on their feet.
vskbadcrc 3 years ago 2
^help but laugh at that part, guess I got ahead of myself writing that reply...
vskbadcrc 3 years ago
wocka wocka wocka wocka wocka
beanbag12 3 years ago 4
lol AB is nerdy and awesome
Hadra568 3 years ago
patience grasshopper :)
x3islove 3 years ago 3
DISHONOR!
Elamdri 3 years ago 87
hee hee hee
elvenlove 3 years ago 2
That was indeed freaking awesome.
GutsBatman 3 years ago 3
Oh man, I laughed so hard at the Pacman reference. I think that was improvisation at that moment xD
Zephilindrum 3 years ago 43
me too, both laughing and the improv. Even if it wasn't, that was great!
khesed 3 years ago 4
Hahahh Me too, WOCKA WOCKA WOCKA.
Aznanarchy 3 years ago 7
ROFL another reason why Good Eats is the best cooking show period: the references.
xeryph 3 years ago 8
wocka wocka wocka!!!
ravi930 3 years ago 2
@Zephilindrum omg me too. does that make us dorks???
WeThePeopleRleaders 1 year ago
@WeThePeopleRleaders Psh who cares.
Zephilindrum 1 year ago