We're prepping our
ingredients for Gardiane La Camargue, French beef stew in the style of the cowboys Francais in the
Camargue, south of Arles. The dish is from Patricia Wells' Bistro
Cooking.
OK, I've started cutting the meat into pieces that are about four ounces each. For my first piece, I took a look at my whole hunk and used my brilliant math knowledge to figure out that four ounces is one-fourth of a pound, and I have about four pounds, so I need to cut my beef into approximate sixteenths.
Luckily, I just bought myself a sparkly new kitchen scale for Christmas. It's only the second time I've used it. I cut my first piece and stuck it on the scale. Four ounces on the dot! Wow, I'm good, I tell my eight-month-old smugly (realizing he's eating cat food. ooops).
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I cut up the rest of the pieces, trying to keep a closer eye on the cat food, and end up with more
three-ounce pieces than four-ounce pieces. It turns out my ideal piece is a two-and-a-half or three-inch cube, or an
isosceles triangle with the long part being about four inches (it's beef, not a block of foam, after all). Next up:
carrots, onions and garlic.
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