| Cooking Hints from Food Network Kitchens: Braises, Stews, Spinach and Lemongrass |
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Food Network Kitchens Better braises and stews. If a braise or stew calls for browning, make sure the meat is completely dry before browning. Chunks of meat can get moist in the packaging and, if not patted dry, will steam instead of sear. Dredging the meat in flour helps it to brown, but make sure to shake off any excess, since the extra flour can burn in the fat. Shaking the floured cubes of meat in a fine mesh strainer makes this much easier. For a good, assertive heat that browns the meat without drying it out, preheat the pan before adding the oil. Don't over-crowd the pan or dump all the meat in at once because it will steam, not brown. Working in batches may seem slower, but meat will brown faster. Quicker alternative to spinach. If the tedium of washing gritty spinach gets to you but you still like greens, try escarole. Never as dirty as spinach it can be cleaned quickly. Often found among the lettuces at the supermarket, escarole is just as tasty cooked or in a salad. Because it is a relatively hearty green, it's a smart choice when shopping for a weeks' worth of meals. Lemongrass. The citrus, ginger-like, flavor of these slender stalks is an essential component of many Southeast Asian dishes. Lemongrass is very fibrous, however, and often is used in large pieces in order to perfume a dish, yet can be set aside and not eaten. When used in aromatic curries, the stalks must be chopped very fine to break down the fiber. Store lemon grass wrapped in plastic in the crisper part of the refrigerator for up to two weeks or freeze for up to three months. (For more information, visit www.foodtv.com. Distributed by Scripps Howard News Service.)
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