I am going to try a short beef recipe that is braised..
It's kinda like Osso Bucco with a few more ingredients, At the end it says to Strain all the braising liquid and then reduce it.... That's suppposed to make a thick gravy.
What If I instead process the sauce so you can't really see the specific vegetables in it? Would the taste be extremely different? Would that destroy the dish?
It's kinda like Osso Bucco with a few more ingredients, At the end it says to Strain all the braising liquid and then reduce it.... That's suppposed to make a thick gravy.
What If I instead process the sauce so you can't really see the specific vegetables in it? Would the taste be extremely different? Would that destroy the dish?