[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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