"Gregory Toomey" > wrote in message
...
> alan wrote:
>
> > Disclaimer: I suck at cooking.
> >
> > I am trying to make a curry recipe that basically goes like this:
> >
> > Brown beef with onions
> > Add to water
> > Add other veggies
> > boil
> > add curry block
> > simmer for a while
> >
> > The problem is this: Even though I don't try to over-cook the beef
> > during the browning part, when I start boiling it, it tends to shrink
> > and get hard. Is there a way I can prevent this, without resorting to
> > simmering for a really long time?
>
> Some beef (eg chuck steak) needs 3-4 hours simmering to get tender.
>
> Only add vegetables at beginning, & curry/salt/spices at end. Otherwise
> osmosis will make beef shrink.
>
> gtoomey

You're right that stew beef needs a lot of simmering to be tender - but that
osmisis idea is nonsense. Spices should go in at the beginning so they can
permeate all the ingredients. I don;t think there is anyu way to prevent
shrinkage.


--
Peter Aitken

Remove the crap from my email address before using.