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Diffstat (limited to 'blog/metsrc.md')
| -rw-r--r-- | blog/metsrc.md | 8 |
1 files changed, 4 insertions, 4 deletions
diff --git a/blog/metsrc.md b/blog/metsrc.md index 66c9692..ed15108 100644 --- a/blog/metsrc.md +++ b/blog/metsrc.md @@ -73,7 +73,7 @@ with the salt, you can always add more but it's much less easy to remove. ## Meat Prepping Move the vegetables into the slow cooker from the pan and use it[^pronoun] -sear the minced meat under medium heat until the bottom side is golden brown +to sear the minced meat under medium heat until the bottom side is golden brown (no need to stir). Parfry in multiple batches if necessary: if the pan is crowded it'd take much longer to reach the desired temperature for the [Maillard reaction]. Remember, _water is the enemy_, @@ -85,14 +85,14 @@ Scoop the meat into the slow cooker and pour in the reduced wine. Gradually add the tomato smoothie while mixing until the liquids barely covers the solids (add more stock if necessary). -Turn the cooker on low and cook for 4–8 hours or until the meat is tender. +Turn the cooker on low and stew for 4–8 hours or until the meat is tender. ## Serving Serve with short pasta or rice. Grate in a generous amount of hard cheeses and drop in a smol slab of butter[^butter] and mix well for extra creaminess. -Butter is an emulsion, so turn off the stove before adding it to avoid -prevent the butterfat from separating. +Butter is an emulsion, so turn off the stove before adding it to prevent +the butterfat from separating. Plate with fresh basil and thyme and even moar grated cheese if you have any left. |