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Any Chile Experts? I made my first batch this weekend and have some questions

tastyjon | Aug 11, 200902:17 AM

The base was cubed beef and pork which was browned and then stewed for a couple of hours in a medley of juices and spices.

Not enough time... it was tasty but could have used more time for the flavors to meld and meats to break down a tad more. Much better the next day. I simply had to rush it out last minute for a party and bought all the goods that morning, with only a few hours to prep and cook. The meat was OK, but I thought the initial batch was a tiny bit dry - not melt in one's mouth.

That said, I'm now wondering:

- in an ideal world, would you marinade the meat for a day or more ? If so, dry or wet?

- brine it? I know pork gets a lot of pro-brine nods but beef?

- most recipes ask to brown the meat first, which is fine if it's dry, but it can get soggy/steamed if straight from a wet marinade. Any tips?

- Even if the browned meat gets a bit dried, does it matter if it's left in a wet slurry overnight? Mine went from tought stew meat to silky, fall apart the next day. Is this science or just cooking it longer?

- Most chile recipes are simple and similar. What have you seen/done to change the playing field? Asian spices? Adding another layer of flavor such as mushrooms?

Thanks, Jon

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