Home > Magazine Archives > Sept. 30, 2007 Issue > TBD
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.
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