Timeline for Should I fry mushooms before adding to a red meat sauce?
Current License: CC BY-SA 3.0
11 events
| when toggle format | what | by | license | comment | |
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| Dec 13, 2017 at 12:26 | answer | added | Tracy LF | timeline score: 2 | |
| Dec 13, 2017 at 12:18 | comment | added | Alchimista | I would absolutely put them when you sweat the vegetables | |
| Dec 11, 2017 at 21:48 | comment | added | AdamO | Not quite an answer to the question, but consider using dried mushrooms. They don't need any fuss. Just add them to the pot of the pressure cooker right before you're ready to lid up. You have a wider variety open to you, not limited by season or region. Consider porcini. | |
| Dec 11, 2017 at 17:32 | history | tweeted | twitter.com/StackCooking/status/940273071461724160 | ||
| Dec 11, 2017 at 13:59 | history | edited | Erica | CC BY-SA 3.0 |
no need to retain previous edits
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| Dec 11, 2017 at 12:29 | history | edited | Will | CC BY-SA 3.0 |
added 20 characters in body
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| Dec 11, 2017 at 12:26 | comment | added | Will | pressure cooker. here's my method docs.google.com/document/d/… | |
| Dec 11, 2017 at 12:25 | vote | accept | Will | ||
| Dec 11, 2017 at 11:41 | answer | added | Stephie♦ | timeline score: 5 | |
| Dec 11, 2017 at 11:31 | review | First posts | |||
| Dec 11, 2017 at 13:59 | |||||
| Dec 11, 2017 at 11:29 | history | asked | Will | CC BY-SA 3.0 |