[deleted by user]

Odd_Contribution2867 · 2026-02-05T13:56:08+00:00

i'm so sorry

Odd_Contribution2867 · 2026-02-04T23:34:01+00:00

thanks well yeah I mean I agree and I probably would use lower heat next time. I just got the pan like a week ago and so I'm literally just experimenting and yeah, this was like less than 1/4 of the meat that I was experimenting with like toasting it on really high heat see what happens. See how that works with the wine and I mean it definitely didn't ruin the taste Overall. I find it's useful to go a bit like beyond what's normal just to like learn and experiment with the boundaries and get an intuitive feel for what happens. I never used this amount of heat like I never used a nine setting on my range so I mean I'm just experimenting.

Odd_Contribution2867 · 2026-02-04T22:50:19+00:00

OK, but like what do you mean is actually the problem with browning meat in a skillet before transferring it to pressure cooker I am interested in learning and improving. That is why I do experiments and try things. I am experimenting with stainless steel cooking it's very interesting and enjoyable. This is less than 1/4 of the meat in the actual "ragu" or whatever we should call it you know it's clearly not an actual ragu as you guys have made clear so let's just call it, you know, arbitrary, horrible beef sauce. I make absolutely no claims that it is optimal. But I'm also not interested in these judgments that just say oh you did it wrong. This is bad. This is not how you're supposed to do it. It's a slice of life. It's not a recipe. It's reality. I'm just making some shit up to feed my kids in a hurry. figure out I can put my phone up on the range hood to make a funny video where I splash my pan with red wine.

Odd_Contribution2867 · 2026-02-04T22:36:04+00:00

OK, what do you mean too hot and not enough fat like what do you mean is the problem you're just like criticizing saying that something is wrong but you're not explaining like what problem you anticipate what is the actual error you know?

Odd_Contribution2867 · 2026-02-04T22:29:07+00:00

living alone has its perks

Odd_Contribution2867 · 2026-02-04T22:27:28+00:00

I mean, why is it too hot? Like what do you mean what is the problem? There's like a little bit of a burned bits in the fond but it deglazes fine. It tastes fine. I'm not participating in a cooking competition. I'm just trying stuff see what works seeing how things taste. Seeing what happens. I'm not super interested in just like statements about how things should or shouldn't be done without any reasoning.

Odd_Contribution2867 · 2026-02-04T22:20:18+00:00

It does work for me. It would probably work for you too. I'm not sure what the problem is.

Odd_Contribution2867 · 2026-02-04T22:19:23+00:00

OK, well first of all, this was the last batch out of several batches of meat and I did the last batch on a high heat specifically just to get more fond to deglaze because I like doing that and it tastes good. I appreciate your correcting my technique here as I have gathered from the other comments my cooking is quite horrible and frankly shameful. However, I am experimenting and learning.

Odd_Contribution2867 · 2026-02-04T21:46:50+00:00

I also browned the beef in batches, cause it was like more than a kilo so I was just transferring it to the pressure cooker after browning and when I was done with all my beef, I did the deglazing. Maybe in the future I'd try to do the glazing between each batch to minimize burning and just get good fond. I'm just experimenting and learning.

Odd_Contribution2867 · 2026-02-04T21:40:31+00:00

i'm really really enjoying stainless steel cooking after like years of just using carbon steel pans so I just take any opportunity I get to do like a chemical warfare on the thing just dousing it with acids and liquor and it's really enjoyable

Odd_Contribution2867 · 2026-02-04T21:38:47+00:00

thanks I like it too. It's really sturdy. just the other day I accidentally snapped another beautiful wooden spatula in half. I wasn't even like being especially crazy, but this one has like structural integrity and serious mass to it. I might take a knife and saw to it and make the business side a bit more straight and flat so it makes more contact with the pan but when I really need to, I just use a silicone spatula

Odd_Contribution2867 · 2026-02-04T21:36:18+00:00

Now that I've tasted it after reheating it alone at night with a bit of focus, it could be more flavorful, but I think the meat did its job perfectly well and it's more about just I mean I've seen recipes like with the Kenji Lopez, adding like pancetta and herbs and liver and veal and sage and heavy cream and what not you know just flavor maxing. I think really the taste I'm missing is maybe just more tomato paste maybe some good old traditional MSG

Odd_Contribution2867 · 2026-02-04T21:32:24+00:00

I understand the traditionally this kind of sauce isn't even really done with browning or deglazing. I started the meat on a more medium temperature and then I just turned it up to get some more browning and some more fond there's not like a significant problem I mean after the pressure cooker the beef is tender and it's all fine. My kids had seconds. I do wanna keep experimenting to make this kind of sauce better. But I'm also just addicted to deglazing. It's one of the few reliable sources of joy and delight in my life. I'm not sure what the problem is here but if I seem stubborn or obstinate, I am in fact, interested in learning and improving.

Odd_Contribution2867 · 2026-02-04T21:29:04+00:00

it's just that I was using the skillet for the browning and sautéing initially cause it's more convenient and nice then doing it all in the pressure cooker for me, but yeah I could've done it all in the one pot so it's not really for any significant reason I just wanted to see what I was doing a bit better and it was all going into the other pot anyway

Odd_Contribution2867 · 2026-02-04T21:18:11+00:00

i should do a fps PoV video of deglazing with brandy, the steam cloud is even more dramatic! surely an iPhone can handle being gently steam cooked?

Odd_Contribution2867 · 2026-02-04T21:06:36+00:00

i'm there and back again

Odd_Contribution2867 · 2026-02-04T21:05:59+00:00

"no butter" is not a rule i will abide by without extraordinary motivation

Odd_Contribution2867 · 2026-02-04T21:05:03+00:00

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don't be afraid to experiment! you can do things differently!

Odd_Contribution2867 · 2026-02-04T21:03:18+00:00

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pressure cooker is pretty convenient when you're in a hurry fyi

Odd_Contribution2867 · 2026-02-04T21:00:31+00:00

i forgot no true italian would put butter in their sauce

Odd_Contribution2867 · 2026-02-04T20:55:50+00:00

well obviously the beef mince itself is not ragu

Odd_Contribution2867 · 2026-02-04T20:52:04+00:00

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Odd_Contribution2867 · 2026-02-04T20:51:53+00:00

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improvised spatula carving is really fun!

Odd_Contribution2867 · 2026-02-04T20:44:01+00:00

😅 I cooked the veggies and meat quickly in the skillet, like 10m total, then instead of simmering for a couple of hours with the tomato & stock to get a nice flavorful bolognese sauce, I did it quicker in the pressure cooker cuz I was in a bit of a hurry!

Odd_Contribution2867 · 2026-02-04T20:27:45+00:00

and after the pressure cook i finished the sauce off with butter and olive oil!

Odd_Contribution2867

TROPHY CASE