[Sca-cooks] OOP - help my stews!

wheezul at canby.com wheezul at canby.com
Mon Nov 15 14:52:05 PST 2010


I've also found that cut of meat can be important to the taste and texture
of the stew.  I like to use a meat that has at least some fat in it for
flavor/tenderness - like a cut up chuck roast with some marbling. 
Sometimes I find that a really lean cut doesn't ever get that nice soft
pot roast texture that I favor in a comfort food like stew.

Katherine





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