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Belated thanks to Glenys

SallyBR1's picture

Gosh, I should have posted about this long time ago

better late than never....

WHen I made my Italian stew using lamb neck, of course the recipe called for browning the meat first. INstead of using the stove, I did it under the broiler, all pieces at the same time, on a rack over a cookie sheet.

This was so much easier, faster, and less messy than browning them on the stove! I am converted to the method.

Thanks, Glenys

 


 


"Sally who? Sally in the corner"
(Amy, November 2006)