2 things that changes your stew
Nobody wants to hear that their stew is average. If you've ever eaten at someone's house and quietly asked yourself “what did they do differently”— this is probably what they did.
Nobody wants to hear that their stew is average. But if you've ever eaten at someone's house and quietly asked yourself “what did they do differently”— this is probably what they did.
1. The tomatoes.
Old tomatoes that have been sitting a day or two, starting to go watery inside don't fry down properly. They release too much water, they don't heat and cook the way they should, and no matter how long you fry them, the colour stays flat and the taste follows.
Fresh, ripe, properly reddened tomatoes do the opposite. They fry fast, their colour deepens. The oil separates cleanly. And when you taste it, even before you've added a single seasoning it already tastes nice.
2. The pepper.
Fresh. Hot. Clean.
Not the slightly wrinkled ones, just fresh pepper.
Fresh pepper has a clean heat that builds slowly and finishes properly unlike old pepper that has a flat, almost dusty heat that doesn't quite land and you end up adding more trying to fix it, which never works.
Between the tomatoes and the pepper, your stew base is either set up to make or break that stew before anything else goes in.
But you can get them fresh when you shop at FeedMe.
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