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1

I love risotto. A few things might help. Use a saucepan, not a skillet. I had never really noticed a difference until ElendilTheTall (another user here) pointed it out. It makes a big difference. So you should have 2 sauce pans on the stove, one for your simmering broth, one for the rice. Brown your aromatics and your mushrooms well in butter and oil and ...


5

Normally, cooking a stew (not counting prep) in less than a three hours seems like rushing it to me. I can't imagine that you'd ever get the fall-apart tender meat that people expect from a stew, but... There are a number of techniques that I've seen professional cooks use when they're in a time crunch that may help you overcome time constraint problems ...


-1

When I prepare stew, it's usually a 3 hr process. Half hour for prep (including browning the meat), and 2 1/2 hours cooking time. I make 5 quarts at a time in my cast iron dutch oven which serves 6 hungry people, or maybe 8 with smaller serving. I just brown the meat in the bottom of the dutch oven saute style, push them to the sides and saute my onions ...


2

I tend to cook my stews for so long, I'm not really sure what the minimum time that it would take to cook ... however, there are some things that you can do: Heat up some of the liquid separately, while you're browing the meat. Deglaze with the cold liquid, then top off with the hot liquid to cook. Use multiple pots (or pans) to brown the meat. (and you ...


1

Id suggest turning the heat down to 300 and giving them around 3 to 3 and half hours. Keeping it low means if the buffet is late which is often the case they won't dry out left in the oven.


0

I just made a brownie box mix according to directions. I baked them at 325 degrees in a dark non stick mini muffin pan with each section given a spritz of PAM. Baked for 15 minutes, no extra fuss. Upon removal from oven I let them sit about 1-2 minutes, turned the pan upside down and they slipped out easily. Brownies were moist - PERFECT!



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