On Wednesday, February 26, 2014 4:39:49 AM UTC-5, MummyChunk wrote:
> Here are 3 ways to make any stew better.
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> 1) Sear It
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> Getting a good sear on the meat is the first (and, we’d say, most
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> important) moment. The browned surface of the meat and those crusty
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> bits on the bottom of the pot deliver concentrated flavor and rich
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> color. Don’t crowd the pot (otherwise everything will steam), and take
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> your time, working in batches if necessary.
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> [b:949cbbc6ef]
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> 2) Skim It [/b:949cbbc6ef]
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> Who wants oily stew? Exactly. Skimming rendered fat and other
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> impurities as your stew simmers is especially crucial with rich cuts
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> of meat, such as pork shoulder and beef chuck. As the fat rises to the
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> top, gently spoon it off with a ladle or serving spoon. If any fat
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> forms on the surface of a cooled stew, remove it before reheating.
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> [b:949cbbc6ef]
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> 3) Finish It [/b:949cbbc6ef]
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> Crunchy croutons, sharp onions, a showering of herbs—these toppings
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> are only the beginning. Adding last-minute texture, acidity, and
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> freshness will keep your palate engaged all the way to the bottom of
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> the bowl. Finishing touches dial up the visual appeal, too,
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> transforming comfort food into a Saturday night centerpiece.
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> View the attachments for this post at:
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> http://www.jlaforums.com/viewtopic.p...1758#270221758

i am your grasshopper.