this is for a very important dinner tomorrow night. the taste is too bright. can i add beef bouillion and more chianti and reduce?

http://www.saveur.com/article...

  • 1804 views
  • 3 Comments

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
Genius Recipes
Genius Recipes December 2, 2011

If you have plenty of time tomorrow, you may want to wait till then to adjust the seasoning, because the flavors will continue to develop and improve overnight. I would guess more meaty richness would come through and the brightness would mellow.

Review our Code of Conduct
Don't send me emails about new comments
Kristen Miglore
Kristen Miglore December 2, 2011

(Sorry, that last answer was from me -- I was still signed in under another account to post the latest Genius Recipe!)

bigpan
bigpan December 2, 2011

Careful with the bouillon if a cube or tin - they are over salted. Use a no salt or low salt chicken broth...that will let the chianti flavor come through better. Add salt if needed at the last minute.

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52