Here are 3 ways to make any stew better.


1) Sear It


Getting a good sear on the meat is the first (and, we’d say, most
important) moment. The browned surface of the meat and those crusty
bits on the bottom of the pot deliver concentrated flavor and rich
color. Don’t crowd the pot (otherwise everything will steam), and take
your time, working in batches if necessary.


[b:949cbbc6ef]
2) Skim It [/b:949cbbc6ef]


Who wants oily stew? Exactly. Skimming rendered fat and other
impurities as your stew simmers is especially crucial with rich cuts
of meat, such as pork shoulder and beef chuck. As the fat rises to the
top, gently spoon it off with a ladle or serving spoon. If any fat
forms on the surface of a cooled stew, remove it before reheating.

[b:949cbbc6ef]
3) Finish It [/b:949cbbc6ef]


Crunchy croutons, sharp onions, a showering of herbs—these toppings
are only the beginning. Adding last-minute texture, acidity, and
freshness will keep your palate engaged all the way to the bottom of
the bowl. Finishing touches dial up the visual appeal, too,
transforming comfort food into a Saturday night centerpiece.

View the attachments for this post at:
http://www.jlaforums.com/viewtopic.p...1758#270221758

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

i am your grasshopper.