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Xtruuh156 OP t1_j2epspq wrote

Reply to comment by Paper_Samurai in Beef Bourguignon [homemade] by Xtruuh156

Peeling all of them was definitely the most tedious step of the entire cook haha

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greenline_chi t1_j2fjb23 wrote

I think they sell them frozen. I’m braising lamb shanks currently but almost had to pivot to beef bourgieon. My plan was to look for frozen Pearl onions

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Maltese_Vulcan t1_j2f50ji wrote

How are you peeling them? If you dunk them quickly into boiling water they’ll pop right out of their skins

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secretdrug t1_j2fwibg wrote

I use fresh ones when im trying to impress. If im just making a stew for my week I use the frozen ones. The fresh ones just have a much better texture and taste.

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