One thing I love about working from home is it's easy to cook things that need long babysitting ("stir every 30m for 6h"). I do it during pomodoro breaks!
If you're new to WFHcookery, some faves:
- french onion soup
- "red sauce"
- jus
- soffritto
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French onion soup! To do it for real, you've gotta caramelize the onions for about 6 hours. Get your beef stock simmering at the same time. From Bouchon.
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"Red sauce"! aka "Sunday gravy" because it's meant to cook all day. I like Kenji's approach of using the oven to reduce and caramelize, but it includes that pesky "stirring intermittently for 5-6 hours" directive.
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Jus! Intense, glossy sauces are often what make restaurant dishes so amazing. They take all day to make, but you have to do things intermittently. Some favorite recipes attached, from Eleven Madison Park and The French Laundry, respectively.
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Soffritto! Your aromats of choice slowly stewed in olive oil until they reach amazing intensity! A wonderful base for soup. Gotta babysit it for at least 5 hours. I used it to make this lentil stew from Bouchon tonight.
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What other great components require all-day babysitting?
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It and TFL have been the most essential teachers to me. The first EMP book is a revelation. The dishes are shockingly makable, and they cover much more range than TFL. Individual components and techniques are often very repeatable.
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