Tips for making a casserole:
Always use cuts of meat with good marbling - as the meat cooks the fat melts and bastes, keeping it tender.Brown the meat in batches as overcrowding lowers the temp and makes the meat sweat.
Browning the meat will add colour & flavour to the dish.
Adding a drop of white wine to a chicken casserole, red wine or stout to beef casserole or some stock also helps flavour the meat in slow cooking dishes.
www.cullensbutchers.com
This article was written by Robert Cullen,3rd
generation butcher and owner of Cullens
Quality Butchers, Wicklow
Town. Its aim is to share ideas with the people of
Wicklow and to get them thinking about good food & getting the best out of
what they buy & eat and to encourage shopping local.
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