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Techniques · FTLB201
Stewing
Long, low-heat cooking of tougher cuts and bones in plenty of liquid, broth and all, by stewing, simmering or double-boiling.
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Mural guide
A clay pot sits on a small charcoal stove as a hand lifts the lid on beef, tendon, meaty bones and white radish stewing in steaming broth, and a blue-and-white bowl beside it holds a serving with a porcelain spoon.
Slow cooking in plenty of water or stock over low heat, with the broth kept.