I'm having to watch salt as well, but I've found very nice herbal substitutes, summer savory being my favorite. Sea Salt is also perceived as saltier by your tastebuds, but you can use less of it when you just have to use salt.
As far as beef (lamb or buffalo) stew goes, I would probably dredge the cubed meat in flour (very lightly) and brown it on the stove, then dump it in the cooker with the other ingredients and let it cook away. Putting in a few cut up starchy potatoes at the start will allow them to cook down and thicken up the stew. Don't forget the parsnips, they add a wonderful flavor, especially if cut into a 1/2" dice.
As far as chicken goes, while it may spend too much time in the 'danger zone', any bacteria that starts to grow, will get killed off during the cooking process. I don't think you would have a problem. But, check with your local aggie extension.
Lastly, try making brunswick stew (or burgoo). It may take a day or two to cook properly, but you will be rewarded with a taste of colonial heaven. Just don't forget the butter beans. :)
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timeasmymeasure
no subject
Date: 2009-10-24 04:06 pm (UTC)As far as beef (lamb or buffalo) stew goes, I would probably dredge the cubed meat in flour (very lightly) and brown it on the stove, then dump it in the cooker with the other ingredients and let it cook away. Putting in a few cut up starchy potatoes at the start will allow them to cook down and thicken up the stew. Don't forget the parsnips, they add a wonderful flavor, especially if cut into a 1/2" dice.
As far as chicken goes, while it may spend too much time in the 'danger zone', any bacteria that starts to grow, will get killed off during the cooking process. I don't think you would have a problem. But, check with your local aggie extension.
Lastly, try making brunswick stew (or burgoo). It may take a day or two to cook properly, but you will be rewarded with a taste of colonial heaven. Just don't forget the butter beans. :)