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1

I would be reluctant to cook the vegtables separately. The problem is that not only do many of the vegetables give flavor to the liquid to the stew, but more bland items absorb the liquid, keeping them from being so bland. In the case of starchy vegetables, they also contribute to the body of the stew. It's also difficult to give exact times for cooking ...


5

I have played around with this quite a bit myself. For me, boiling and then adding does not work. As suggested in derobert's remark, many of the veg traditionally added to a stew are there not just as filling but to give off their flavor to the stewing liquid. Leaving them out during the stew is detrimental to your flavor. I have gotten my best results by ...


3

There are "potato nails" marketed for speeding up cooking of baked potatoes by conducting heat into the center of the potato. This testing showed about a 10% reduction in cooking time. Cooks's Illustrated also tested potato nails, and showed a 7-minute reduction over a 75-minute control. They also tested a potato with five potato nails, which reduced cooking ...


8

Premade blends If you're trying to buy something premade, look for blends without filler ingredients. For example, if you see sugar or salt as the first ingredient, that's a bad sign. Sometimes you'll also see large amounts of garlic or onion powder. Yes, you may often want salt and even sugar in your rubs, but you'll probably be happier adding them ...


2

Like the wikipedia (*) says, spice rubs melange are highly personal. I don't think there is a proper answer to your question. IMO, everything goes... (or nearly everthing) It depends on the type (and/or ethnicity) of the spice rub and the type of meat or fish. If wanting a more of a sweet flavour, then add some more sugar (dark sugar) and spices related ...


2

How to deal with a freshly shot hare. 1. Immediately it is shot, or as soon as possible thereafter, take hold of the carcase between the rear legs hold the legs downwards and apply pressure with both thumbs between the legs on the bladder to expel any urine onto the ground. This will stop stale urine tainting the meat. 2. Do not paunch the hare. Leave the ...


0

Just want to report that I've since opened all my meats and put them in the refrigerator. They are stored as follows: stuck to butcher paper and plastic as packaged by the deli, then placed inside their original plastic sleeves, then all together wrapped loosely in butcher paper, and then finally placed inside a large zip-lock bag and compressed to let as ...


2

Many factors influence how juicy prepared meat ends up being. Just on the ingredient side, the type of animal, when and how it is butchered, how fatty the meat is, and any other pre-processing that might take place (e.g. dried, smoked, salted) prior to it landing on a store shelf may vary considerably, and affect juicyness as well as every other parameter ...


4

Your question is actually a more general topic under food quality. The concept is either called stock rotation or just-in-time(for manufacturing). You simply need to anticipate the need for the item and prepare it ahead of time, multiple times throughout the day. If you need 10 portions an hour starting at 6pm, you need to begin marinating 10 portions at ...


1

For me the secret to resting is all about core temperature. Let's take a beef fillet steak for an example. There is no way the meat can dry out under 55 C due to the structure of the fibers and you can also not overcook a steak when the core temperature does not rise above 50/55 C according to personal tastes. For this reason I let steaks rest in an oven ...


2

As stated by Logophobe below, you can of course substitute ingredients as you like. I personally find subbing beef for lamb or vice versa a bit risky though. Lamb in general has a much milder taste of itself and thus requires a sauce and other accompanyments that do not overpower the taste of the meat. In your case this could mean that the sauce will be too ...


1

Yes, yes you can. If you're adjusting cooking times, seasonings, and other factors, you can make whatever substitution you want to a recipe. Culinary purists might sneer at you but there will be no legal, regulatory, emotional, or philosophical consequences. Just don't mislabel the end product (i.e. call it a "lamb sauce" even though it's made with beef ...


7

Mortadella does need to be refrigerated. As for the proscuitto ... if it's real cured ham (and not the fake 'cured' stuff you get in the US) and was trimmed with a clean knife and wasn't otherwise contaminated when being cut, and it's not the middle of the summer where you are, it's likely fine being stored in a cool area of your kitchen. Mind you, the US ...


0

I make a chocolate beer maple bacon cupcake that is delicious. I don't add any bacon to the cupcake, but that could easily be fixed by either adding chopped bacon or using some bacon grease in the batter. I do use bacon grease when making the frosting and crumble up the candied bacon I made onto the frosted cupcakes. I just remembered you needed a fruit ...


1

From my travels in Greece I can say that it's 100% dependent upon taste. I've had it many different ways. In some restaurants it's so thick that the servings sit like a block on your plate and some that the filling was quite runny and there are staunch defenders and critics of both. As with most traditional dishes there are as many variations as there are ...


7

When I make Bolognese I take the mince carefully from the packet in its cuboid shape and place it straight onto a smoking cast iron and then flip it after a few short minutes, like a rare steak. The ratio of caramelised to pink meat it the same as in a good steak. When it comes to the liquid cooking stage, the cuboid can be broken up to give a good mix ...


2

Classically speaking the meat should be browned in batches so it doesn't stew. You don't want all those juices to run out of the meat. That is how you end up with dry meat in the end product.


1

I always brown the minced meat first, with chopped onions, olive oil, oregano, basil, chopped parsley and grounded pepper.. I let that simmer until there the entire meat is brown (as kids we used to eat some of that right away).. Then I add carrot stripes and cinnamon sticks.. Adding sieved tomatoes, I let the bolognese simmer for about 1 and a half to 2 ...


6

Fat That depends on what consistency you like, how oily/fatty you like your food, and the kind of food you are preparing. For things cooked on high heat, like hamburgers, more fat will give the meat more flavor and tenderness. For things cooked on lower heat, like spaghetti sauce or a casserole, less fat is generally preferable as the looser ground meat ...


1

The simplest way is to use higher heat. Put the meat alone on high heat, and stir it now and then until ready. If you want to cook the vegetables for a very long time, it might make sense to wait until the last 15 minutes or so before adding the meat. If you are not cooking the sauce in the same pan as the one in which you browned the meat, it makes ...


10

Kenji at Serous Eats pondered exactly this question at length. (emphasis mine) And now we get to the most crucial phase of the process: the long cook. If you take a quick look back at that passage from Cook's Illustrated, they do make one good point: browning meat toughens it far more than simply simmering it. But we also know that browning adds flavor, ...


3

When I brown mince I start with the mince alone, get it nice and brown till all the fat is released. Then I pour off the majority of the fat, I can only afford the cheap stuff so there is a lot possibly a cup full. Then I throw my onions and garlic in till tender, then add the rest. By the sounds of it, what you are doing is essentially boiling your mince ...


8

None of them are right—or, all of them are right. "Ground bison" does not fully describe the product. Any ground meat is produced from one or more cuts of varying fat content, and usually does not have the same overall fat content as the average across all cuts of meat for that animal. So, to have a chance at comparing these different sources of ...



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