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Magazine Archives: Sept. 30, 2007

How To Cook: Braises & Stews

Issue: September 30, 2007

Braising and stewing are two excellent methods of cooking tougher, less-expensive cuts of meat. The more sinewy parts of an animal need long, slow cooking in liquid to achieve tenderness. Both braising and stewing involve six steps: seasoning and flouring, browning, adding vegetables, deglazing, slow cooking, and finishing.

For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.

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