After seeing Julie and Julia (for the second time) I am determined to make the Boeuf Bourguignon. I have never eaten it and I have never developed such a craving just from seeing food on the screen. I am a woman obsessed. I've never bought beef in my life (though I eat it occasionally when out) but no matter.
So here's my question, for anyone who has made this dish: Can it be done without the bacon? Pork won't enter this house, non-negotiable. Will it taste ok without? Is there anything else I can add to give it another punch of flavor?
I've never made it or eaten it, but I make a lentil dish that calls for bacon and when we had a vegetarian guest, I left the bacon out and it tasted just the same to me. I couldn't tell any difference.
That said...you might try beef fat? Maybe it is the fat in the bacon that would add a bit of richness and flavor to the dish, so possibly beef fat would do something similar?
sure, but it will not even come close to the taste with the pork added- totally different taste, if you don't do pork, you won't know what you are missing
I sometimes add turkey bacon and a pinch of smoked salt to recipes that call for bacon. No one's ever called me out on it. I don't do pork either (I'm Jewish) but I don't really miss it in these dishes.
Personally, I'd just leave the bacon out before using turkey bacon.
Real bacon=deliciousness
Turkey bacon=salty,weird,overly-processed food
Are you going to use a real Burgundy (not something you buy the grocery store)? I imagine that will be more of a taste factor than whether or not you use bacon.
I make it all the time at home...and usually use pork fat, so something comparable i would use would be lard. sounds gross but you really dont use much. it has a similar quality to it, and a TINY amount of liquid smoke. Dont forget the red wine! It's one of my favorite dishes to make for company. with mashed leek potatoes, fantastique!
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