"When I think about finding the best recipe for classic dishes that have been cooked for a long time, I want to consult the OGs as well as our most revered current chefs. What methods and ingredients have stood the test of time? What techniques have endured? What's been left by the wayside? Is the old way of doing things really the best? Or do the innovations of modern cooking yield a better result?"
"As I am writing this, it is just beginning to feel like fall. Autumn is the realm of cozy food - roasted chickens, hearty stews, and braised meats, including the timeless classic, pot roast. Beef pot roast is a storied one-pot wonder. A big hunk of beef goes into a large pot with broth, a little veg, and herbs, then cooks low and slow until fork-tender. It's quintessential comfort food - right up there with chicken pot pie and chili."
"To figure out whether history or modernity reigns supreme, I pitted the recipes of two culinary legends - Julia Child and Ina Garten - against one another. The former a culinary pioneer of the modern recipe in the American kitchen, and the latter a contemporary north star for many home cooks. Read on to find out whose version of classic pot roast yielded the most delicious results."
Autumn centers on cozy, braised dishes like pot roast, where a large beef roast braises low and slow until fork-tender. Pot roast involves searing a tied roast, adding broth, vegetables, and herbs, then cooking in a covered Dutch oven until tender. Two classic recipes were compared, each calling for about a five‑pound tied roast and sharing similar aromatics and braising liquids. Both recipes begin with searing the meat, removing it, adding vegetables and aromatics, returning the roast, and adding ample liquid before covering and slow-braising. The comparison explores how traditional and contemporary techniques and ingredient choices influence final flavor and texture.
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