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 temperature?
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?
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 part, you can tell the difference by ...
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 ...
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?