Posted by admin | Posted in Cooking Guide/Cooking Tips | Posted on 18-11-2009
Tags: beef, butter, dripping, fat, lard, long cooking, oil, olive oil, pork, stew
Ingredients in a stew usually have to be sealed in a little fat before long cooking. Lard cooks the meat crisply without flavor. A little beef dripping can be used for beef or pork dripping for pork if you have been economical and saved some from a joint. Cooking oil cooks crisply without flavoring, unless olive oil is used which gives a strong flavor that blends well with onions and tomatoes. Butter gives a delicate flavor but burns and browns quickly. It is safer to mix butter with a little oil for frying as this prevents the rapid burning.
You can try the pork, lamb and beef recipes from here.
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