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?
I'd love your advice on that! I'm in need of a book on Indian cooking that is as much explanation as it is procedure (like Zuni, Keller's books, Eleven Madison, etc). All the popular ones are just big lists of recipes, and I don't understand the "why"s. Do you know of one?
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do you eat babies henry
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Smoked stuff: ribs, turkey, but chickens less so. Brisket needs like 14 hours.
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Maybe obvious but my house has been making a bunch of bread! Not quite as much babysitting per se but there's a lot of "wait 1-2 hours, then dust some flour and shape" kind of thing.
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One of our number skillfully cooks seasnakes with nuts.
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Ken Forkish’s Flour, Water, Salt, Yeast will walk your through the why and how of baking bread with pre-ferments (16 hours or longer with steps along the way!)
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