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Locking flavor into braised or stewed meat.

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Home Cooking

Locking flavor into braised or stewed meat.

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MrsJonesey | | Apr 7, 2014 04:28 PM

Years ago, I read that the temperature of the cooking liquid when added to meat to be braised or stewed determines whether the meat or the liquid will have the most flavor. Of course, I can't remember which was which. Is there any truth to this? Seems with beef in particular, the meat is never as flavorful as the jus.

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