What is Karbonade Flamande?

Carbonade Flaty is a kind of beef stew from Belgium. It has a clear taste of "sweet and acidic", which makes it an interesting part of the world menu. This mixture of beef and onion is usually flavored with beer and many other ingredients.

Traditional carbonade Flatymo or "Carbonade and La Flaty" uses a specific type of Belgian beer style. Beer with a bitter or hop taste is often preferred. Some recommend using tasty brown beer unless a truly Belgian variety is available. Experts in this type of cooking recommend "old hard" or strong beer for a rich strong sauce.

While some chefs are performing the whole technique for Carbonade Flamande on a hundred, others like to finish the bowl in the oven. It takes a long time for carbonade flangee to be produced; The concept of the bowl is to allow slow cooking so that beef becomes tender, onion fully cook and condense the beer sauce into a stronger aroma-packed element.

In addition to using the flavors of Belgian PIva to taste food, boiling also injection into the sauce some other specific taste ingredients. These include spices such as tomato sauce or mustard, as well as vinegar. Sometimes a must or other sweet element can be used. Brown sugar is also an unusual accessory.

Karbonade Flamba is often served with some specific attachments. The main includes various uses of potatoes or "pomemme frite". Potato bowl known as "Frites" (fried potatoes) is a traditional favorite.

Although the term "Carbonade Flamba" is particularly associated with the food described above, the French takeover of a similar design can be more closely associated with the traditional "beef bourguignon", which also has the main cut of beef and reduction sauce. For Carbonade Flaty, meat cut is a flexible part of the bowl. Many chefs use Chuck, but also a London grill, side steak or other cut, especially because the bowl is pomalu cooked.

The use of beer as an aroma element is the signature of Carbonade Flamande. It is also a large part of the total contribution of the region to modern global cuisine. Many chefs around the world pay attention to these traditional Aros techniques as they try to create "fusion" food, renovate a high -class menu, or to re -create an authentic style of food in the old world.