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 be fair to say that the distinction is no ...
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 pieces and the bones seemed to be an ...
Traditionally a Burgundy wine is used for Beef Bourguignon. What are alternative replacements for this dish?
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 standing there and spooning out or ...