Instructions: A.. Pat meat dry before browning so that the fat will not splatter.

b.. While meat or chicken is browning, the fat in the pan my brown. This is all right, but do not let it burn. If the fat begins to turn dark brown, reduce the heat. If the fat is nearly black by the time the meat has browned, discard the fat and add new fat if needed before continuing.

c.. To brown, meat needs to stick slightly to the pan so that its juices can caramelize. Do not move the meat around too much or stir it too often during browning because stirring inhibits the caramelizing process.

d.. A frying screen is useful for covering the pan while food is being browned because the fat tends to splatter no matter how carefully the pieces are dried.

e.. After the liquid is added, the meat or poultry can be braised or stewed in a 350 degrees oven instead of on top of the stove.

f.. Prolonged boiling toughens meat. Once the liquid has been added, bring it just to a boil. Then regulate the heat so that the liquid bubbles gently for the rest of the cooking time.

g.. Chicken, lamb, and beef release a considerable amount of fat during cooking. Skim the fat from the surface of the cooking liquid thoroughly before thickening it to finish the sauce.

h.. If the sauce of a stew or braised dish is not thick enough, remove the meat and vegetables with a slotted spoon, boil the liquid until it thickens, and then return the meat and vegetables to the casserole.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.