Hello! I was trying Salt Fat Acid Heat's ragu recipe. I accidentally bought lean ground pork instead of ground pork shoulder, so I didn't have enough meat fat for the soffrito. I tried to compensate with extra olive oil, and started my soffrito. It was diced carrot, onion, and celery, and enough olive oil to cover all of that. I put the heat on medium high, set a 25 minute timer on the stove, then set a timer on my phone every two minutes to come back and stir it. It was going great, sizzling and slowly progressing. With about 3 minutes left until the start of the 25-30 minute window listed in the recipe, I started seeing the deep browning she talked about. I figured it would need more time to get consistently brown across the pot, so I set my timer again and came back two minutes later.
I came back to a roiling pot of coal ash. Everything was pitch black and starting to smoke aggressively. I would never have expected such an immediate turnaround - I guess it browns once all the water has evaporated, and then extremely rapidly cooks? Dinner is ruined for tonight to say the least, but I'll try again tomorrow. The only thing I've really lost was some vegetables, some sensors in my nose, and a bit of pride. Is this normal for soffrito? Am I in the cooking big leagues now?
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