wine

From ChefSteps See also Modernist Cooking. 100g fortified wine - anything at all, including liqueurs… creme de cassis? 30g gelatine (powder or leaf, 200-240 bloom) 135g fructose 135g corn syrup 75g ? cornstarch (this is to dust the finished gummies; an equal mix of cornstarch and icing sugar would also be good) Also needed: a sous vide set up, a silicone mould for making chocolates, and a squeezy bottle, of the sort you can get from restaurant suppliers.

Recipe adapted from Edouarde de Pomiane. 600g beef; chuck, shin, brisket, even silverside or top rump will do. 170g/6oz fat bacon 1 onion sprig fresh thyme bay leaf half bottle red wine In a casserole, melt a spoonful of butter over medium heat, and add the bacon. This should have been chopped into cubes, small or large (1cm) will both work. When it has rendered some fat and started to brown, add the chopped onion.