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¼
2
cup brown sugar
tablespoons cornstarch
3
tablespoons Worcestershire sauce
¼
8
cup water
ounces (225 g) (1½ cups) tart cooking apples, peeled, cored, quartered and cut into thin
wedges
1/3 cup raisins
1
tablespoon lemon juice
Procedure
. Dry pork cubes thoroughly on paper towel. Heat oil in heavy 2 or 3-quart pan over
medium-high heat and brown meat cubes, stirring constantly.
. When the meat is brown and begins to release juices, add broth, bring the liquid to low
1
2
simmer, then reduce heat to low and stir in salt, black pepper, cardamom, cinnamon and
turmeric. Simmer covered for 45 minutes, checking occasionally for moisture level.
3. In a small bowl combine brown sugar and cornstarch with Worcestershire sauce and
water. Add to the stew and continue simmering for 2 minutes until cornstarch begins to thicken
the liquid. (If it appears too thick, add a little more water).
4. Add apple wedges and raisins and cook slowly stirring often for 2 to 6 minutes (some
apples cook faster than others) until apples turn translucent and soft but not mushy (test with a
fork). Stir in lemon juice.
This simmer is best if you serve it over noodles or rice with extra sauce on the side and
fresh-cooked green vegetables or sautéed red cabbage.
Serves 4.
How rapidly meat heats up during cooking affects the final result, too. In moist heat
cooking, the meat should heat up slowly, so the collagen converts gradually into gelatin over a
fairly long time and the meat fibers toughen minimally. Slow heating also reduces loss of flavor-
rich meat juices.
Remember, too that browning meat first in all moist cooking method is essential. The
difference in flavor is worth both the extra trouble and the extra mess to clean up. Virtually all
good meat recipe using moist cooking instructs you to brown the meat first and that is a step you
cannot skip. Many recipes suggest to dredge the meat with flour before browning. The purpose
of this dredging is to keep the meat surface dry. If you thoroughly dry the meat before putting in
the pan, you can skip the flour.
TASTINGS Is smoking dangerous to your health?
The danger that grilled, well-browned meat (the way it is best) may contain
carcinogenic compounds was only demonstrated in the mid-1990’s through
animal studies. At high temperature foods that contain amino acids (proteins),
natural sugars and a chemical compound called creatinine convert to 17
compounds named HCAs (heterocyclic amines). These foods are mainly our
muscle meats, but also vegetables and grains to lesser extent. Scientists never
showed that HCAs effect people but we should be cautious with grilling, broiling
play © erdosh 63
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