#cookstr #foodstr Let's continue:

Now, even at such low heat, eventually all those roots and bulbs and even the tomato will caramellize, so you will have to deglaze. In traditional Catalan cuisine, we use what we call "vi ranci", literally "rancid wine", which I can't seem to find an equivalent for even in Spanish. It's basically a dry wine that is aged in oxidative conditions. I guess similar, but different to Jerez wines?

Anyway, today I'm using one full glass of vi ranci and half of red wine, which is more astringent and will help a lot. After the alcohol is gone, I'm adding one glass of broth.

After adding all this liquid you obviously have to turn the heat on quite a bit until everything is back to a boil and then turn it back down always allowing it to keep chugging along. Let it do its thing. nostr:note1gt9fulh7g8jhzfgy62v3p9y4vl9q3vn7wdjquccxd2e3krphprpsv449gl