Nothing better than a good grandmother’s recipe to warm up our kitchen. Dishes that we like to pass on to each other, dishes that evoke happy days …
Virginie’s eyes shine when she talks about granny Adrienne’s blanquette of veal, it’s her madeleine de Proust. She remembers, with delight, the smell of blanquette cooking for long hours on low heat. What a pleasure to find these sensations in our kitchens!
Why is simmering better?
A simmered dish does not require a lot of preparation, it cooks on its own. It is an economical dish, the chosen meats such as chuck, gîte, pork loin are sold at affordable prices. The long cooking of several hours will tenderize the meat, it will be even better if you let it marinate in red wine, spices, olive oil… The slow cooking will allow the aromas to mix and develop. giving your dish a unique, incomparable taste.
Practice, do not hesitate to prepare several portions and to freeze them. Also know that a simmered dish is even better reheated!
Electric slow cooker
Patrick, an expatriate in Canada for three years, returned to France with “his” find: an electric slow cooker. It is now part of his life. Choose a programmable model.
Sautéed pork, lamb stew, pot au feu, blanquette, veal Marengo, Flemish stew … Everything goes into the electric slow cooker, just brown the meat before cooking to give it more flavour.
The cooking is done very slowly for long hours, 6 hours for example for the beef bourguignon at a temperature not exceeding 60 degrees. No need to monitor or mix.
Another tip for a good simmer, equip yourself with a tagine dish. It promises you a tasty, tasty cuisine and you can bring it directly to the table.
In Alsace, the baeckeoffe is simmered for 4 to 5 hours in its pottery. Do not forget to lute the terrine before cooking. This dough sausage allows you to hermetically seal your preparation.
Did you say simmered and simmered with love? My grandmother did the same.