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Thanks for the quick replies! I guess I should mention that I'm looking at the regular 5qt model. I've seen a few comments criticizing its wholewheat dough capacity, but I can't work out whether that would be an issue for me with the batch sizes I'd be looking at. Any idea how much wholewheat...

Hello everyone, I could use some advice from some more experienced bakers. I'm looking lustfully at the KA Artisan mixer and wondering if I'll regret it. They are horrendously expensive here in Australia, but anything else won't look as pretty in my little country kitchen and will therefore get...

Thanks Auntdot, that's just confirmed for me what I was beginning to guess. I think one of the problems is that so many cooks talk about meat 'going' tough so I have been a bit paranoid about 'keeping' it tender! My next stew will definitely be cooked for much longer. Is it possible to overcook...

Thanks everyone! FWIW I don't add any salt until much later, I find it's too difficult to get the levels right if the stew still has more reducing to do. I usually sear the meat unfloured, in a really hot cast-iron pan, to get that lovely caramelised brown 'crust', then I put it to one side...

I always used to flour the meat first, but I found that the flour can burn if you are browning in a nice hot pan, and to tell the truth I'm a bit against the willy-nilly addition of flour these days. If a stew doesn't look like it's going to thicken enough I'll generally either add some...

Not sure if this is worth an awful lot, but I grew up in England and have a 'mental picture' of the two which may help, from my mum and other relatives and I guess pub meals etc too. A 'stew', to me, usually suggests something which I can eat with a fork or spoon in my right hand and dunk...

Hello from Melbourne Australia :smile: I could really use some help with my stews. I only have a stovetop, no oven, and I adore hearty stews that last for a few days. To try and avoid tough meat I have developed a technique whereby I tend to brown the meat first, put it to one side, then cook...