Horab
Assistant Cook
- Joined
- Mar 20, 2006
- Messages
- 42
I was taught to cook beef stew by first dredging the meat in flour, with a mixture of salt and paprika.
Someone came over for dinner and was amazed that I coated the stew. He said he liked the dish but had never heard of breading and browning the meat.
I pressed him on which way he thought was better, and he just said they were too different to really compare.
Any thoughts?
Someone came over for dinner and was amazed that I coated the stew. He said he liked the dish but had never heard of breading and browning the meat.
I pressed him on which way he thought was better, and he just said they were too different to really compare.
Any thoughts?