Wednesday, March 28, 2012

Wednesday’s Helping: Pre-browning meat for stewing

Sealing in flavors

Notice that we coated pork pieces in corn flour then took the extra time to brown them before setting them in the crock pot for braising. The flour works to seal in the natural juices and flavors of the pork. We bet that you’ll notice a difference in every bite of the finished dish. Substitute corn starch in a pinch for duplicating the tasty outcome. A light browning is all it takes. Be mindful not to overcook and dry-out the meat pieces. You can also deglaze the skillet to make at least a cupful of flavorful meat stock for extra sauce.

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