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Tutto sulla <strong>bourguignonne</strong>: il nuovo prodotto Genuino

All about bourguignonne : the new Genuino product

Fondue chinoise, what is it?

Among the instructions for making boeuf bourguignon, bizarre ideas and other simpler and more down-to-earth ones stand out. Whatever the choice, the result - if you follow the bourguignonne recipe to the letter - is breathtaking, spectacular, immediately mouth-watering. And we're not exaggerating.

Imagine a pan in the center of the table, combined with inviting and delicious bourguignonne sauces , some simple and recognizable, others with a curious and bizarre color and aroma. In short, meat fondue is something sublime that becomes inviting as soon as it is prepared and placed on the table.

If the main plus point is represented by conviviality, the cooking in fact takes place directly at the table, the choice of side sauces pleases the eye with a riot of colour. Meat fondue is therefore a simple and particular dish at the same time.

Which meat to use for the bourguignon recipe?

To answer the question you need to make a drastic, definitive, clear choice, or maybe not. Tradition has the beef fillet as the absolute protagonist, but there are several other alternative solutions capable of stealing the podium from the absolute protagonist.

Other cuts of meat that are suitable for the occasion are walnut and rump . Generally speaking, lean meats with little fat or, at most, marbled to perfection should be preferred. And here the bovine breed comes into play, which the most expert can choose carefully and bring to the table an unusual cut with a unique flavour.

Chicken breast, for example, represents a valid alternative with a soft and light bite at the right point. It is true that part of the praise goes to the bourguignon sauces offered as an accompaniment. In short, we return again to the element of balance that shocks and shocks. Finally, pork, especially the fillet , is just the right amount of flavor and offers a valid alternative for enjoying a bourguignon with an extra burst of flavour.

Beef, chicken or pork, what is certain is that the perfect meat fondue can include multiple cuts of meat to enjoy particular combinations and satisfy all diners. Here our bourguignon kit, just launched in our online butcher shop, is the right compromise between taste and different cuts of meat.

What does the bourguignonne set consist of?

Incredible but true, we often think of fondue or when we see this rather bizarre contraption, of a particular preparation with cheese or other delicacies - such as chocolate - few people know that meat also accompanies fondue in great strides.

In reality, few people know this unless they have frequented the areas of Piedmont, France and Switzerland where the dish, especially with the approach of the cold season, is very popular, along with boiled and braised meats, of course!

The bourguignonne fondue set varies in its preparation, but keeps some cornerstones intact. First of all, the gesture: the dish requires cubes of "food" to be immersed in equally "food". In the case of meat, it happens that pieces of tasty and succulent beef are first immersed in a little oil and then in sauces created for the occasion.

The meat fondue set therefore includes: a pot, a small burner powered by alcohol, gel or candle, and mini forks. Nothing else, other than the ingredients to be consumed very shortly thereafter.

Technical names for meat fondue

If the essential thing is to choose quality ingredients, it is equally useful to know the technical name of the tools that make up the experience, so as to reel off, between one bite and another, high-sounding terms capable of surprising - even more - the other diners .

The caquelon

The fondue pot is called caquelon and, in addition to the particular name, it has unique characteristics to withstand long exposure to the flame and offer a delicious dish without dangerous side effects. The thick bottom prevents the food from burning, while for the material on the market there are ceramic, copper, metal, cast iron or steel versions.

The réchaud

Fire, small fire or small fire? The name of the stove is Réchaud. The instrument allows you to keep the temperature unchanged throughout the base of the pan without creating dark and shadowy areas. Obviously you need to position it correctly and perfectly central to the caquelon.

Oblong forks

Another peculiarity of the tools are the fondue forks, or rather, the length of the handle which seems deformed compared to the forks. In reality, the handle allows you to place and fish out the meat in the caquelon without risking burns. For the same reason the teeth are a little hooked, no manufacturing errors, but in-depth studies.

How do you use the bourguignonne set?

Now that the technical names have been revealed, that the romantic allure has been described, we need to delve deeper and explain how it works in practice. There are different types of sets: candle, alcohol or flammable gel, you need to choose the one that best suits your idea, without being intimidated by placing a fiery object in the center of the table.

Bourguignon with candle

Candles have their own reason and create an intimate and romantic atmosphere, their task is to keep the temperature of the caquelon unchanged and constant, this is why the alcohol burner is often used and then the overly technological gadget is replaced with a more technological one. dated candle lit.

Gel for Bourguignon

However, it is the version with flammable gel that is the most appreciated for meat fondue as it guarantees greater control without losing the more or less extensive sensation of romance.

Which oil for bourguignonne?

Lovers of the dish and all enthusiasts have chosen their own perfect and irreplaceable bourguignonne oil. For those approaching it for the first time, the desire to experiment represents an obligatory step, after all the bourguignonne lends itself - and not a little - to different variations: peanut oil, sunflower oil, canola oil, various seed oil, of grapes and EVO.

Generally speaking, the unwritten rule that applies in the preparation of the dish is to choose a light oil with a flavor close to neutral so as to complete without overpowering the taste of the main ingredient. Therefore, pay attention to the element of balance which once again, combined with imagination, becomes the perfect plus for a delicious, extravagant and truly very tasty dish!