|
My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Failed 1,625 Times in 307 Posts
|
Update:
The oxtail braised in white wine was kinda bleh, the meatyness just didn't shine through and I think it carries the filling in a flavor direction I'm not so happy with. It's just a bit overwhelming. The batch braised in the beef stock worked out pretty good. The mushroom and shallot bits left over were definitely tastier in the white wine batch.
As for the sauce, I tried the cream reduction.
It actually turns out a bit sweet, it's like microwaved milk x1000.
But the consistency is exactly what i want. It coats the pasta, and holds it shape and the texture is rich and luxurious. It's not a thick starchy sauce.
However, it just tastes a little... custardy to me?
Any ideas how I can make it a little less custardy while all else being pretty close to the same?
On a whim, I finished it with a hunk of cold butter. Hooray, that worked too. Seemed to smooth it out a bit. Truffle oil went along well. Next time, I'll add a bit more. I think I did about 6 or so big drops into the reduction of 250ml of cream.
|