Does anyone have a recipe for Beef Bourguignon that doesn't require leaving anything overnight? I need something I can whip up in 3-4 hours
In metric pls, not memeperial
How so? 3 hours is easily enough to braise normally sized cubes of beef until they are tender. It's also long enough to cook out the alcohol taste form the wine, so what's the problem?
I find it astounding that people aren't able to do the conversions for common units in their head. There's only three things to memorize and that's really about it:
1 Liter = 1 quart
1 Kg = 2 lbs
Those are approximations but are plenty good enough for most recipes. The only time you'd need more precision would be for baking.
Agreed 100%. But that doesn't change the fact that there are a mountain of recipes out there written in Imperial units already. Given that the conversions are so easy there's no reason to avoid them except perhaps somekind of aspie refusal to do so on principle, and that's just plain counterproductive. Stupid too. Willful ignorance is never a good thing.
>Anglo recipes start using volume measures for solids
Don't lump the rest of the English-speaking world in with the clappyfats. Nobody else, imperial or metric, uses "cups" as a measurement for cheese.
then marinate for 2h, dry meat, brown meat, take out meat, brown veggies, add meat, add marinade, pressure cook for 1h.let cool.
while cooling make sides. serve. be amazed