Home Cooking

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


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 28

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

tastyjon | Aug 11, 2009 02:17 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

Want to stay up to date with this post?

Recommended From Chowhound