The What's cooking thread

[Semmy]

@Arminius

What makes a Bolognese a Bolognese is not the meat, it is the soffrito base - carrots, celery, onions, but diced so fine as to be almost a mulch, then cooked together so you could not them apart.

[Sithbare]

What flavour do carrots impart ? apart from Body ?

[Arminius]

Carrots are somewhat sweet, and some of the sugars become more pronounced for us when you sautee them. There are many people who throw sugar into a spaghetti sauce trying to get similar sweetness, but that easily results in too pronounced sweetness (glucose), where the sucrose in a carrot breaks down into both fructose and glucose when heated.

A French mirepoix is quite similar, but usually different ratios of onion/carrot/celery.

A tomato sauce with onions and meat is really more of a Napolitana, although traditionally Napolitanas don’t use ground meat. On the other hand, you would put it on spaghetti, which you would not do with a Bolognese.

[Sithbare]

@Arminius

Carrots are somewhat sweet, and some of the sugars become more pronounced for us when you sautee them

Again don’t onions give those sweetness as well when sauteed.

Not disputing the recipe and it’s history , but from a cooking perspective , don’t see anything apart from providing body to the dish.

[Arminius]

Onions add a little bit of sweetness as well, yes, but they are more there to add a sharper acidity. Classically, you would use a white onion rather than the sweeter yellow onion which is more common in Indian cuisine. Never a red onion though.

The body is also indeed a critical part of what it adds.

[Semmy]

@Sithbare

Again don’t onions give those sweetness as well when sauteed.

Not disputing the recipe and it’s history , but from a cooking perspective , don’t see anything apart from providing body to the dish.

just accept it, carrots are a very good ingredients for nutrition.

[Sithbare]

@Arminius

Carrots are somewhat sweet, and some of the sugars become more pronounced for us when you sautee them. There are many people who throw sugar into a spaghetti sauce trying to get similar sweetness, but that easily results in too pronounced sweetness (glucose), where the sucrose in a carrot breaks down into both fructose and glucose when heated.

A French mirepoix is quite similar, but usually different ratios of onion/carrot/celery.

A tomato sauce with onions and meat is really more of a Napolitana, although traditionally Napolitanas don’t use ground meat. On the other hand, you would put it on spaghetti, which you would not do with a Bolognese.

Not expecting you to try it ofcourse , But you’ll probably get a better result with Sweet Potatoes (Not sure what they are called in north america)

[Sithbare]

@Sithbare

I know one very good, very unhealthy dessert to make from carrots though.

Gajar ka halwa

Again , damn easy to make and very tasty as well. But don’t blame me if your arteries clog up.

[Semmy]

@Sithbare

Again , damn easy to make and very tasty as well. But don’t blame me if your arteries clog up.

My Favorite Carrot Cake Recipe - Sally's Baking Addiction

when I thin carrots in my garden, my neighbor takes them and turns them into a base cake, without the icing. far less sugar

[aussielad]

Kick the cherry to the curb and you’ve got a cracking afternoon snack

[Iftikhar]

Damn. I came to post about Halwa

[Semmy]

Garden is doing well. Had a watering hose burst while I was away, on the other side of the yard. Lost a blueberry plant and my green onions. Had to replant both

[Sithbare]

Stone Cold Steve Austin Puts the Stunner on Spicy Wings | Hot Ones

talking about chillies , you guys have tried any of the brands for this one ? There’s a Harry Kane interview as well , amazing how I could understand his speaking only when he had those sauces. Normally can’t figure his speak out at all.

[Arminius]

Sweet potatoes and/or yams, though yam is actually a different plant.

It would work to make a sauce, quite possibly quite a good sauce…but not a Bolognese.

[sandsoftime]

Besides Carrots adding a sweetness to sauces and stews, they are also very good for your eyesight - I mean, has anyone ever seen a rabbit having to wear a pair of glasses…! :0)

I will get my coat…

[Semmy]

@Arminius if you’re ever in St Jacobs, pop into “the Taste”

Taste the Flavour Emporium

[Dane]

@Arminius

@Dane

Chef at work presented a pot of Bolognese, full of diced carrots.

If you can see the carrots, it hasn’t been done properly. What makes a Bolognese a Bolognese is not the meat, it is the soffrito base - carrots, celery, onions, but diced so fine as to be almost a mulch, then cooked together so you could not them apart.

Also traditionally milk.

Just when I thought it couldn’t get worse.

[Dane]

@Sithbare

@Arminius

Carrots are somewhat sweet, and some of the sugars become more pronounced for us when you sautee them

Again don’t onions give those sweetness as well when sauteed.

Not disputing the recipe and it’s history , but from a cooking perspective , don’t see anything apart from providing body to the dish.

My wife’s Bolognese gets its body from fucking great lumps of mince, chunky mushrooms and chopped onions.
None of that ground beef shit that looks like the sawdust from the butchers floor

[Semmy]

how do you make your bolognese? Or are you one of those fellas that likes to ridicule others for their efforts in the kitchen but can’t make toast without burning it?

[Dane]

@Semmy

how do you make your bolognese?

You think I got married 33 years ago to do my own fucking cooking?