When fresh , it was pure red in color. But after a couple of months it turned brown. Its home made so no case of adulteration.
I've been juicing up carrots with a centrifugal juice extractor. There's a lot of overhead (prep and cleanup) so it makes sense to do a big batch and keep it in
A stew recipe I was using said to brown the meat in the Dutch oven first. I tried to--added oil and let it get hot on the stove top with lid off. However, the m
In general: Would the meat need to be covered while cooking, and if so with what? (There's no cover for my dish, and I assume plastic wrap would melt). How much