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Stews

Appears in
Old Food

By Jill Dupleix

Published 1998

  • About
Give yourself time to stew.
Now that we have a Stir-fry down to ten minutes and a barbecue to twelve minutes, it’s time we cooked something with time as a major ingredient.
Slow food like a good stew doesn’t have to take up any more of your time than fast food, because it cooks itself.
Let the stove do the work. That’s what it’s there for.
Stews use time as a friend, not an enemy.
Set a soupy pot of meat and vegetables to bubble and braise on Saturday afternoon while you go and do something else. Or make a stew on Sunday morning to have during the week.

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