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Out of the Blue

I usually allow the cold weather to inspire me to fire up a batch of my infamous Texas-style chili, but if I keep waiting for the temps to hit the breaking point, it may never happen. And I still have a batch of dried Ghost Naga peppers that aren't going to endanger anyone's wellbeing by themselves, so I guess I'll have to enable the manual override and get to cooking soon. Maybe I'll take the advance notice to finally work out the finer details of home canning so I can preserve some properly this time, as it's something I keep wanting to do, but have never gotten around to.

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9. Re: Out of the Blue Feb 9, 2012, 14:16 Cutter
 
DNForever wrote on Feb 9, 2012, 12:41:
How does freezing enhance the flavor?

I'm wondering because generally, freezing messes up food by the expanding water particles punching holes in cells (for meat/plants) then when it thaws, proteins and fluids etc escape from those holes.

But for a stew it might not matter because it's all in solution anyways - I'm thinking if you have big chunks of meat in there though it could still mess up the flavor.

I tried a new method of cooking stew last night thanks to Harold McGees excellent "On Food and Cooking" - he generally avoids recipes and focuses on overall ideas and techniques. This called for 2 hours in the oven at 200F, followed by several more hours at 250 until the meat is fork tender. The results weren't very good (carrots and potatoes were still firm to bite, the meat wasn't very soft), but I only kept it in for 3 hours. I'm thinking I'll resume today over higher heat.

You're defrosting in the fridge and not on the counter, right? That makes a HUGE difference.
 
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