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Discussion in 'Food & Cooking' started by joe giancola, Mar 20, 2012.
Hi, need good recipe for italian sausages to serve in a bistro (stew style)
Are you looking for a recipe on how to make sausages? Or how to cook sausages?
how to cook them...... recipe that will stay long under dry heat without them drying out ," stew style"
What is "stew style"?
It's a new style of Italian sausages that simply DO NOT when stew them.
Can't believe you haven't heard of them.
Big East Coast thing.
Simply cook stew, add Italian (stew style)
How to cook them?, recipe...
Very important to stay long under dry heat without them drying out
Stew Style? What culinary establishment gave you that term? A meat stew is sauteed or browned first then cooked with a moist heat either on top of stove or in oven, and is usually a combonation of ingredients. Not an East Coast thing, at least not here in this country maybe elsewhere.
Unrestricted "stew style".
The thing is that they DON'T when you cook them!
I think the "east coast" is that they actually "do", but, hey who are we to say?
It's a East Coast thing and I'm not gonna argue with them... lol
edit: under dry heat recipe that will stay longer, sorry
dry heat = long how to cook them, duh.
Now we get it
What do you mean by dry heat? You can use them in a soup like pasta e fagiole. Or you can braise them in tomato sauce. But leaving them out on dry heat for a long time doesn't sound appetizing.
I'm still freakin' confused. Tell us the method. You cook them how? In liquid and then you set them under a heat lamp?
I'm not sure either Kuan,
Could it be sausage stew made like this ?
I must be missing something.
I still don't know what you mean with 'stew-style' - if it's a language thing try telling us without the translation.
Petals you have it all wrong.."" Who is on first, what is on second, I don't know is on third."" and everyone else plays left out.
Now do you have that straight???? It's Cambodian Cuisine in the rough.
Needless to say I will not be dining in this establishment to soon. EJB
Tonight ......I have a headache.
@ Joe : No one can answer your post until you clarify some of the questions.
How do you hold what's apparently some sort of stew or braise under "dry heat?" What's "dry heat" anyway? A pro kitchen-pass heat lamp setup? Reheating covered in an oven? Wouldn't the last simply (a) be more braising; and (b) the right way to go about it?
Left4Bread -- No offense but you're writing is incomprehensible I'm sure you have experience with what may be the dish in question, and something to add about a new sausage sensation sweeping the five boroughs; but please post again, this time including all of the important nouns.
Petals -- This is giving me a headache too.
ED -- WTF? Why bring up an old Abbot and Costello routine? Why a duck?
" I hear the tusks are looser in Alabama" -W.C. Fields
You guys never heard of "stew style?"
I'm from Texas, but spent several years on the East Coast. It's basically a lot of dry heat, a recipe, then you add Italian (stew style, not other), and baby, you gotta stew goin'. The secret is to use a dry heat so they don't dry for a long. Some people add a pork rib bone (only one, preferably with some good meat still on it) and moist water.
It's basically a free form kind of stew, and the Italian (stew style) DO when you cook them dry, but DON'T when you don't.
I'm pretty sure it's in Le Guide. Try recipe #1146...? IIRC.
I am so lost in this thread.
I believe it is possible, he means without olive oil or sauce or liquid in a sauté pan ... just in hot skillet, which is Dry Heat and nothing else ... Yes ?
Funny I lived in New York (which is East Coast in case some don't know for 45 years never heard of "Stew Style " Its either a stew or its not. And to stew is NOT dry heat. At least not in this country.