Tue, Jul-27-10, 15:22
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Experimenter
Posts: 25,872
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Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
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Whoa! Where'd all the broth come from? I believe the only liquid in this stew is from lemon juice and wine and whatever comes out of the meat.
I remember Alton Brown saying one egg can thicken about 1 cup of liquid, but I believe that was making it custard thick... which is pretty much what this recipe is, a loose savory custard sauce.
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