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Uh-oh....if "you" are kooky I guess I am right there with you because I had the whole picture going in my mind as you were saying it! And, I liked it! You might have an idea here....................
OK, stew is in the oven, thanks to a little guidance from lacey. I know it's a bit early to start it but I figured I can always turn it off and just heat it up again at dinner time. Seems the longer it sits the better! I think I made enough for 2-3 meals so one or two will get frozen. I goofed and put the potatoes in just before I was putting it in the oven and of course DH looked in at what I was doing and reminded me they would obviously turn to mush so I took it out of the oven and removed the potatoes which are now in the fridge waiting to be added later. I think I had "brain-fade" when I did that! Ha! Sometimes he really drives me nuts watching me cook but then there are times like this when he was most helpful!!
Is there a reason to cook stew in the oven instead of on the stove top?
As you know, I love to make long-simmering dishes, but I've always made them 100% on the stove top. Nowadays I use my wonderful all-clad rondeau pot (which could go in the oven) to make these sorts of dishes.
One thing I really like about having it on the stove is it leaves me VERY easy access for "tasting" as it gently bubbles away, smelling heavenly for hours.
Oh well, at least DH will "think" he has saved my stew! I will add them later anyhow now. Yes, that is what I was thinking....keep it on the lowest temp in my oven after 3-4 hours. Guess I'll add the potatoes at about 3 hours into the cooking time. They will still continue cooking slowly even if the oven is on warm. I think they are already a little cooked anyhow!
I'm not sure but I believe the heating in the oven is more even...not coming just from the bottom like on the stove. For me it just seems easier. I use my dutch oven. I use to cook most everything on top of the stove but once I found my dutch oven and the oven it's mostly in the oven now!
That makes sense. All-Clad is such a good heat conductor I think it mitigates that problem though. I know it would do a great job in the oven, but I'm not ready to give up my tasting privileges!
I get to play in the kitchen tonight. (I'm warming up for the Wednesday before Thanksgiving.) Tonight we've got a locally made pork sausage with apples, apple cider brown sugar and more. So I'm going to experiment. I'm going to saute some little cubes of apple, onion, celery and fennel and appropriate spices (including a little caraway seed) once they are reduced I'm going to combine them with a brown rice and use that as the bed for the sausage. Then add some veggies and that will be dinner.
Last edited by Gone-2-Beach; 11-15-2008 at 11:12 AM..
Reason: I forgot to mention the caraway seed.
LOL You guys are so good..... I just pull out the darn old crock pot and let that sucker do the work for me! Plug it in, pour, and wait..... easy....LOL! Don't need any facy pots or dutch ovens or handy dandy gadets.... just the crock pot....LOL..... I would screw it all up otherwise....LOL
Oh Charley that sounds different and good!!!!!! Tried to rep but have to "spread the love."
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And, I liked it! You might have an idea here....................
