Meat seasoning

[WhatInTheActualFuck]

Thyme, butter and garlic for steaks. Rosemary sometimes

For red meat stews i like a hint of cinnamon

Liquid or powdered smoke is nice too

Lime zest for fatty pork cuts. Paprika is nice to have too

There's plenty, but those are my personal favorites

I've always felt that rosemary was better suited to chicken and pork - particularly the latter with some apple and butter.

Cinnamon is a secret hero for red meat stuff - chili, beef stew or even a Bolognese. Restraint is important tho - cinnamon is one of those things that can easily blow out everything else in the pot.

 

[souschef]

I've always felt that rosemary was better suited to chicken and pork - particularly the latter with some apple and butter.

I use rosemary in steaks when i'm making a sauce from the basting juice and residue, it smells really nice. Most of the time i go with thyme though, as it's my favorite herb for red meats and chicken

Cinnamon is a secret hero for red meat stuff - chili, beef stew or even a Bolognese. Restraint is important tho - cinnamon is one of those things that can easily blow out everything else in the pot.

Never used cinnamon in bolognese. My "secret ingredient" is milk at the end, after 4 or so hours. Parmesan rind if i have it, i use it too. Garlic isn't in the traditional ragu recipe but there's no reason for me not to use a clove or two

Vincenzo's Plate recipe includes chicken livers but i never tried it. He's italian though, so he knows better than i

 

[WhatInTheActualFuck]

I use rosemary in steaks when i'm making a sauce from the basting juice and residue, it smells really nice. Most of the time i go with thyme though, as it's my favorite herb for red meats and chicken


Never used cinnamon in bolognese. My "secret ingredient" is milk at the end, after 4 or so hours. Parmesan rind if i have it, i use it too. Garlic isn't in the traditional ragu recipe but there's no reason for me not to use a clove or two

Vincenzo's Plate recipe includes chicken livers but i never tried it. He's italian though, so he knows better than i

I've always felt that milk and parm rind was kinda mandatory for Bolognese. I do find myself intrigued by the idea of adding chicken liver - I could see stewing them in the milk I'm going to add anyway, pureeing the whole deal and adding it as a finisher so now you've got that undercurrent of mineraly funk.

Goddamn it, you're making me want to make another batch of Bolognese despite not being done with my current one.

 

[souschef]

Goddamn it, you're making me want to make another batch of Bolognese despite not being done with my current one.

I love it, it's my favorite comfort food but baby sitting the pot for hours makes me feel lazy. I made some last week