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I know that Julia Child, many years ago, recommended BLANCHING the bacon to avoid excess saltiness in the end product...
But these days, the cheap factory-farmed supermarket chicken that I'm forced to work with is already pre-brined.
So, I left out the bacon and added two cans of soduim-free beef broth to the 3/4 gallon of water involved. (I'm cooking for a houseload of people these days- we have a HUGE slow-cooker wherein I mix up 'supper' before I go to work at noon, and get feedback on said supper via sticky-note when I return at 10:00 or 11:00 in the evening.)
Now, everyone in the house LOVED it...but, frankly, these folks know JACK SHIT about real food.
To me, it tasted very bland and flat, even though I splurged some $$$ and used wine that had an actual CORK; much pricier than the $10 screwcapped red pisswater I normally purchase for my own personal consumption.
Anyway, I'm thinking that "Wine + Slowcooker" created a TIMING problem. Perhaps I should have measured out the 3 cups of wine and left them on the counter with a note that said: "Add to slow-cooker 60 minutes before Suppertime"?
Has anyone here had experience with such matters? If not "experience", do y'all have any notions or suggestions? In lack of notions or suggestions, I'm willing to open the floor to rumour and innuendo!
Sincerely, Richard Steele
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