did you cook down the onion and peppers pretty good, or did you leave them more in tact? when I first started I would cook them down pretty good, now I leave them more in tact cause I've grown to like onions and peppers more
@GreySage I don't know if my D&D character will be included in a mission or not, and I have no idea how to play it and I lack the will to play it in this condition
@DForck42 i just threw them in the pot after adding everything else.
1. browned meat 2. threw diced tomatoes on top 3. threw beans on top of that 4. worked the puree out of the tin onto the mix 5. diced up the capsicum then onion and tipped them in
my mom made a habit of browning the meat first because it helped the meat retain its moisture, but i'm very interested to see how it affects the flavor if that does in fact spread out, and there's no problem in this particular recipe if the meat loses its moisture - it's immersed in enough moisture it can't lose much.
What do you mean by "need"?
Will the stew have a deeper, richer, more savory flavor if you brown the meat first? Absolutely yes, due the maillard compounds you alluded to.
Is it necessary to brown the meat before the long braise in the stew for food safety reasons? Not at all. You can cook i...
Answer get!!
apparently it's good purely because of the Maillard reaction -- the thing that gives browned meat its flavor.
> With their sticky fingers and their mouths filled with temporary teeth, children will always remain one of the greatest vectors for terror ever known. (Ask Lovecraft - Stephen King's It)
What do you mean by "need"?
Will the stew have a deeper, richer, more savory flavor if you brown the meat first? Absolutely yes, due the maillard compounds you alluded to.
Is it necessary to brown the meat before the long braise in the stew for food safety reasons? Not at all. You can cook i...
