I usually cook a joints of beef by browing it in a pan and then putting it in the slow cooker all day (about 8 hours) completely submerged in stock. At the w
Mark Bittman's recipe for chicken Adobo says: "Combine the [ingredients] in a covered skillet or saucepan large enough to hold the chicken in one layer". The re
In Cape Verde, this kind of corn is easy to find: dry yellow or white corn kernels. Years ago people had to pound it themselves to remove the shell; nowadays yo
I would like to know what the difference is between boiled vegetable and stewed vegetables? Are the methods for preparing these different? How do these differ?
I know that you're supposed to cook cuts like beef chuck at a low temperature until they reach a high enough internal temp for the collagen to melt, which is wh
I'm following this recipe. When they say "brown it," are they saying to just brown the edges....or all the way through? Assuming I just sorta brown the outside
Congee is cooked for a long time, at least an hour or so. Most recipes I've seen simply recommend dumping all the ingredients in at the beginning and then letti
When I make a stew and cook it for hours, the flavours combine to make a better combination than if I cooked them for a short time. The same thing happens when
I've bought some beer called Hobgoblin. I was going to buy Newcastle Brown as the ingredients in my recipe say brown ale. However, someone in the supermarket sa
Aside from water, are there any other liquids I can use to stew tomatoes to make a purée? I was thinking maybe chicken stock or vegetable but don't kno
I'm working on recreating a curry-like stew which is based on a thick sauce made out of disintegrated/dissolved sweet potatoes and tomatoes. Is it enough to jus
I cooked a pot of beef stew...I slow cook the roast and vegetables until 2am I fell a sleep and woke up around 9am is it safe to eat?
I have noticed that English-related cultures use an oven much more than say French or Spanish or German cultures. My question is specifically for stews. In Engl
Chulent is usualy made from beans, barley, potatoes, meat, and carrots. Generaly spiced with garlic, paprika, and black peper and cooked for 24 hours Do any ot
A while ago, I ran into this problem of trying to figure out how to adjust a stew recipe for added dumplings - I had made a dumpling recipe (for a family dinner
I bought some meat to make a stew sometime in the future. Is it best to brown the meat before I freeze it, or should I freeze it raw?
I made dumplings from white flour and Atora vegetable suet. The suet is in hard pellets so I'm not worried about having overworked the mixture. I made them at t
Tonight I made a Carbonnade Flammande (basically just a Boeuf Bourguinon with beer instead of traditional red wine). I have made this stew before successfully,
There are several homemade seitan recipes available, and all call for boiling the seitan in some kind of broth for a bit, then letting it cool. I'm making seita
I'm looking at a recipe for pot roast, and one of the ingredients is this: 3 carrots, unpeeled and cut into 2-inch pieces Am I supposed to remove the peel