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An entire bulb of garlic is a lot of garlic. If the recipe suggests that, it may be fine, but it's really a ton of garlic. You'll want to add some salt at some point. You might also want to add a bit of thyme. Coriander would probably also go well in that kind of stew.
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Do use some Old Spices ;)
Btw:
BM5I0-0MVFA-YR7GJ
BMW - Auto brand
MVF - mongolian language code
R7 - R-phrase for "may cause fire"
Thank you, got it! :)
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Beat me to it! Just got the right one. Was thinking of the wrong car manufacturer :D
Grats!
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I don't have a slow cooker, but I am a stew enthusiast!
My best advice would be to just experiment. Slow cooking is a great way to make delicious tender meat. I usually make a stew with potatoes, carrots, onions, garlic, bay leaves, bacon, beef and a nice dark beer when I feel like splurging. Then at the end I use a thickening agent until I have a wonderful gravy-like stew. Maybe top it off with some heavy cream. Also add some spices! I think stews are wonderful because you don't need a recipe- you can just experiment your way to success. I suck at cooking but my stews are the bomb.
I haven't done a lot of chicken stews but I'm sure either bacon, heavy cream or maybe some coconut milk could be added with great success.
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Try to bake some cakes in it from ready to bake mixes, like carrot cake. It's gooood :-)
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Why would that be the case? Braising works by breaking the strong connective tissues that binds together and are around the muscle fibers in the piece of meat.
So basically, if you start with a tougher cut it will take more time to cook, while a softer cut will take less. If you use a leaner cut, the gravy will be leaner too.
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