I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not. Are there any other ways to remove excess fat without stan
Traditionally a Burgundy wine is used for Beef Bourguignon. What are alternative replacements for this dish?
What cut of goat is appropriate for stews? My options are: leg, rack, shank, short loin and shoulder. Please rank them if you can. In the past, I've used neck
Is there a proper distinction between a slow cooked meat dish labelled a casserole and one labelled stew? And if there is a traditional distinction would it b
If my stew beef is tough (it's been on a small flame in liquids for about an hour), does it mean that it is overcooked, or undercooked?
Preliminary So I found this simple pot roast recipe here. I have cooked this plenty of times, but for some reason lately, the 'stew' or chuck roast beef is tur
I have a recipe for an Italian stew that is pretty much just caramelized onions and juice from tomatoes plus veal. My partner does not eat veal so we've substi
I bought a chunk of vacuum packed beef from the discounter. The label said "roast meat", and didn't indicate which cut of beef it was. It was lean meat (4% fat)
I have run into this a few times. I soak dry posole overnight, and then add it to my sweated/sauteed vegetables, add water, and stir it regularly, and it stil
I have a recipe where I cut chicken breasts into 0.5" cubes and cook them on a medium low gas flame for 15-20 minutes in a stew. When I cook the chicken, it com
Does it change the taste, the texture, or anything else? And no, I am not referring to potatoes or anything specific. I am talking about vegetables in general.
What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
I often make stews with sweet potato. I prepare it by cutting it about 1/2 to 1 inch every time, and stewing it for about 30-45 minutes. I make sure to keep ev
What are the technical differences between a soup and a stew. Specifically, I've always had some confusion on the differentation of stew and soup. For the most
I'm making a vegan vegetables soup (i.e no powders or prepared stock - just fresh vegetables and fresh spices), and I'm not sure how much salt to put in to just
When slow-cooking something like shin of beef in a gravy, what is the difference between cooking it on the hob and cooking in the oven? I tend to use the oven
If you want to stew meat low and slow, how low can you go and still get collagen break-down? And would there be any advantage to stewing at the lowest possible
What is the advantage (if any) of finalizing a stew or other slow-cooked meals in the oven instead of on a hob? A lot of recipes tells you to set the pot in th
From what I understand, the cooking process melts the collagen, turning it into gelatin and making the meat more tender. However, the process also tends to coo
In the middle of preparing a beef stew when I realised I have no red wine (I may or may not have drunk it all, you can't pin anything on me!). I have copious am