Coq au vin, simplified
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Date: 2020-03-06
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Comments and reviews: 10
Adam
Q: What if I don't eat bacon? A: A phenomenal replacement for bacon in almost any recipe is duck prosciutto. I see that it's available at several halal and kosher stores online. Great stuff. Q: What if I don't want to use wine? A: I normally recommend replacing it with water/stock spiked with balsamic vinegar (about 1 part vinegar to 6 parts water/stock. That might make this particular dish taste weirdly Italian instead of French, but is that necessarily a bad thing? You could also use a cup of purple grape juice spiked with maybe a teaspoon of vinegar (any vinegar. Grape juice could be a little too sweet, so maybe start with less than a cup and add some more at the end to taste. You'll def need the vinegar, regardless, but my recipe calls for some vinegar at the end anyway. Q: Isn't coq au vin traditionally dependent on the fond you get from browning the chicken, browning the bacon, browning the mushrooms, and browning the onions? A: Yep, but as I said, this is a streamlined version that takes less time and dirties fewer dishes. I think using dried mushrooms more than makes up for the lack of mushroom fond dried mushrooms are extremely strong. And like I said about the onions, by the time they got covered in sauce, I think they tasted virtually the same as if you'd browned them in a pan. But if you want to try it the traditional way, go for itQ: Wait, is your new kitchen done already? A: Nope, I shot four weeks worth of recipes before the demolition.
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Q: What if I don't eat bacon? A: A phenomenal replacement for bacon in almost any recipe is duck prosciutto. I see that it's available at several halal and kosher stores online. Great stuff. Q: What if I don't want to use wine? A: I normally recommend replacing it with water/stock spiked with balsamic vinegar (about 1 part vinegar to 6 parts water/stock. That might make this particular dish taste weirdly Italian instead of French, but is that necessarily a bad thing? You could also use a cup of purple grape juice spiked with maybe a teaspoon of vinegar (any vinegar. Grape juice could be a little too sweet, so maybe start with less than a cup and add some more at the end to taste. You'll def need the vinegar, regardless, but my recipe calls for some vinegar at the end anyway. Q: Isn't coq au vin traditionally dependent on the fond you get from browning the chicken, browning the bacon, browning the mushrooms, and browning the onions? A: Yep, but as I said, this is a streamlined version that takes less time and dirties fewer dishes. I think using dried mushrooms more than makes up for the lack of mushroom fond dried mushrooms are extremely strong. And like I said about the onions, by the time they got covered in sauce, I think they tasted virtually the same as if you'd browned them in a pan. But if you want to try it the traditional way, go for itQ: Wait, is your new kitchen done already? A: Nope, I shot four weeks worth of recipes before the demolition.
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Rashed
I saw that you were struggling with the focus a bit. Just a suggestion: Since you are using a tripod. switch from autofocus to manual focus and dial in the focus on the plate or whatever. You can then mark the table with tape or something so you can see where the focus is at. This will mean that you will have to refocus every time you move your camera for a different angle and yeah it might eat at your time but the consistent and sharp focus, I believe, will be worth it. And besides, after a while you will develop a sense for where the focus is on your camera and this process will become second nature. Love the content otherwise. Keep it up.
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I saw that you were struggling with the focus a bit. Just a suggestion: Since you are using a tripod. switch from autofocus to manual focus and dial in the focus on the plate or whatever. You can then mark the table with tape or something so you can see where the focus is at. This will mean that you will have to refocus every time you move your camera for a different angle and yeah it might eat at your time but the consistent and sharp focus, I believe, will be worth it. And besides, after a while you will develop a sense for where the focus is on your camera and this process will become second nature. Love the content otherwise. Keep it up.
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Evon
Adam--I sometimes make my own broth/stock, and I've heard many people say that it is one of the things that will change your culinary life forever. I do not always do this, but I noticed that you've never done it, even in recipes where you could (i. e. there were some bones/cartilage that you could have used to make it instead of throwing it out) Do you not make your own simply because it is easier to used boxed stock/broth, or do you believe that the benefits are overblown? I'd love to see a video of a blind taste test between the two
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Adam--I sometimes make my own broth/stock, and I've heard many people say that it is one of the things that will change your culinary life forever. I do not always do this, but I noticed that you've never done it, even in recipes where you could (i. e. there were some bones/cartilage that you could have used to make it instead of throwing it out) Do you not make your own simply because it is easier to used boxed stock/broth, or do you believe that the benefits are overblown? I'd love to see a video of a blind taste test between the two
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Caty
What timing. and, Lauren's comment about a cottage in the French countryside is so apt. A friend his rented a small house in the south of France, and some of us are giving her a Bon Voyage dinner. I'm in charge of the menu, and just yesterday, I decided on Coq au Vin. (I don't want to spend several days, of my already-fading youth, preparing Cassoulet) I like the idea of the concentrated flavor of dried mushrooms, although I might give them a brush for grit. And, I like salt pork, as opposed to regular bacon, or Pancetta. Thanks.
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What timing. and, Lauren's comment about a cottage in the French countryside is so apt. A friend his rented a small house in the south of France, and some of us are giving her a Bon Voyage dinner. I'm in charge of the menu, and just yesterday, I decided on Coq au Vin. (I don't want to spend several days, of my already-fading youth, preparing Cassoulet) I like the idea of the concentrated flavor of dried mushrooms, although I might give them a brush for grit. And, I like salt pork, as opposed to regular bacon, or Pancetta. Thanks.
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Danielle
How is the texture of rehydrated mushrooms? I like the flavor of mushrooms, but something about their texture always triggers my gag reflex. Alternatively, could I grind the dry mushrooms up in my food processor and let them dissolve in the sauce? I admit as a non-drinker and someone who isn't terribly fond of mushrooms that this recipe probably isn't for me, but my repertoire could always use more easy stews. Something French could really balance all the chilis and gumbos I eat.
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How is the texture of rehydrated mushrooms? I like the flavor of mushrooms, but something about their texture always triggers my gag reflex. Alternatively, could I grind the dry mushrooms up in my food processor and let them dissolve in the sauce? I admit as a non-drinker and someone who isn't terribly fond of mushrooms that this recipe probably isn't for me, but my repertoire could always use more easy stews. Something French could really balance all the chilis and gumbos I eat.
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Tristan
Hey Adam As a frenchman myself, I do take alot of pride in my grandma recipes for coq au vin but I have to admit that your version is very much approved here. Indeed, as a decent amount of french people would argue that the recipe for coq au vin is very strict and needs to be followed step by step, I applaud your version that allows EVERYONE to put some minimal effort and make this amazing dish. Keep up the great workThumbs up and much love from this frenchman.
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Hey Adam As a frenchman myself, I do take alot of pride in my grandma recipes for coq au vin but I have to admit that your version is very much approved here. Indeed, as a decent amount of french people would argue that the recipe for coq au vin is very strict and needs to be followed step by step, I applaud your version that allows EVERYONE to put some minimal effort and make this amazing dish. Keep up the great workThumbs up and much love from this frenchman.
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John
Thanks for adding metric measures. If you do ever decide to filter out grit in dried mushrooms, you might try one of those gold filters. It gets all the grit and doesn't get clogged like paper filters. When there IS grit in mushrooms (common in morels especially, they need to be rinsed 3-4 times in the same water, filtered each time. And BTW, if you are at Thanksgiving, using that filtered mushroom-rinse water in the gravy is a Secret Ingredient.
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Thanks for adding metric measures. If you do ever decide to filter out grit in dried mushrooms, you might try one of those gold filters. It gets all the grit and doesn't get clogged like paper filters. When there IS grit in mushrooms (common in morels especially, they need to be rinsed 3-4 times in the same water, filtered each time. And BTW, if you are at Thanksgiving, using that filtered mushroom-rinse water in the gravy is a Secret Ingredient.
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youjustpreviewed
I put a lot of effort into this night, I made a really nice coq au vinCock of what? You really dont help yourself, do you. Oh yes, I see, coq au vin, very mature, it actually means chicken in wine, doesnt it Patrice. quoi? Well, it does, and it doesnt mean cock up my arse, or cock on my head, or. Or that youve got a cock in the back of a vanOr that Ive got a cock in the back of a van
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I put a lot of effort into this night, I made a really nice coq au vinCock of what? You really dont help yourself, do you. Oh yes, I see, coq au vin, very mature, it actually means chicken in wine, doesnt it Patrice. quoi? Well, it does, and it doesnt mean cock up my arse, or cock on my head, or. Or that youve got a cock in the back of a vanOr that Ive got a cock in the back of a van
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b9y
Adam, when I cook something for say an hour with the lid on, obviously it takes ages to reduce. But my issue is that an hour later when I take the lid off, and it finally reduces, it's bland. I'm not talking about this recipe but I will try it, just wondering if you had some insight in to why that might be. Like can 'flavours' escape in steam?
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Adam, when I cook something for say an hour with the lid on, obviously it takes ages to reduce. But my issue is that an hour later when I take the lid off, and it finally reduces, it's bland. I'm not talking about this recipe but I will try it, just wondering if you had some insight in to why that might be. Like can 'flavours' escape in steam?
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Guest
Love these kind of videos where you explain the reasoning behind why you do stuff. I don't even eat meat but there's plenty of useful info and techniques that I can use in my cooking. Even though i like to cook I don't want to stand all day in the kitchen, so I love shortcuts where it's barely noticable going the extra mile.
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Love these kind of videos where you explain the reasoning behind why you do stuff. I don't even eat meat but there's plenty of useful info and techniques that I can use in my cooking. Even though i like to cook I don't want to stand all day in the kitchen, so I love shortcuts where it's barely noticable going the extra mile.
reply
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