Drunik & Honza
Drunik Drunik
Honza Honza
Drunik Drunik
I've been looking into how to shave a few minutes off a classic dish without losing flavor—ever had a moment where a tiny tweak could make a big difference?
Honza Honza
Sure, I once cut the simmering time of a beef stew in half by searing the meat first and then adding a splash of red wine to replace the slow reduction. The flavor stayed deep, but you’re back on the stove in half the time. Give it a try—just watch the sauce, it can boil over faster than you think.
Drunik Drunik
Searing first and tossing in that red wine does cut the simmer time nicely, but keep an eye on the evaporation rate—those little steam pockets can explode if you’re not watching. It’s a small tweak, but the key is the initial Maillard browning to lock in flavor, then a controlled boil. Try it and note the reduction in liquid volume; that’s the true metric of success.