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dry tasting stew
I've cooked a beef stew a number of times over the past few months and a
couple of times the meat was "dry" and a little tough when eating it. does the searing have anything to do with it? The question is did I not cook it enough, or did I cook it too much. The recipes call for 2 1/2 to 3 1/2 hours. Bill S ----== Posted via Newsfeed.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeed.com The #1 Newsgroup Service in the World! >100,000 Newsgroups ---= 19 East/West-Coast Specialized Servers - Total Privacy via Encryption =--- |
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