Following the exploration of en papillote, autumn season urges the diners to delve more into stews. An article elaborates on the slow-cooked flavors of stews, with their rich blending of flavors and uniform cooking of a foodstuff in its natural juices. However, the basic difference between en papillote and stews is cooking tougher cuts of meats in boldly flavored broths.
These are the following tips of cooking:
1. Slowly cook the meats allowing the flavor to ooze out gradually.
2. Add seasonings in a sequence manner, allowing it to mingle with the juices of meat gradually.
3. Add pre-cooked foods in the end and simmer them only for the sake of proper fusion with seasonings and spices.
4. Keep it nutritious.
5. Do not add all the herbs together, allowing the flavor of herbs to come out at the right temperature.
