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Reviewed Coq au Vin

Oct 21, 2010 in Food Network Community Toolbox on Food Network

Sorry, but I have to respond to the last poster's comments. Burgundy is Pinot Noir. Also, in classic French cooking, adding tomato paste to mirepoix (sorry you probably don't know that's onions, carrots, celery) is a tecnique called pincage, which adds color and depth of flavor. So before you go off about how Alton's technique has nothing to do with...

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