“The key difference between braising and stewing,” he explains, “is the cut of meat. Braising is for cheaper, larger cuts of meat, such as beef cheeks. Stewing would use smaller cuts of meat that are uniform in size and it’s key to stewing that the meat is totally immersed in liquid. Both processes involve the lid being on the pot, which is also very important. Stewing would normally take place on the stove top and and braising would be typically transferred to the oven.” In case you were wondering, pot-roasting is another name for braising, he explains.
Answer: i have ahad you cant have a lot of suger no red dye and if you do
there you go have to Peill you of the ceiling
Explanation:
the hock is to the key they got married and became hockey household then they had kids that they called hockkids
She should gain between 25-35 pounds. Based on her BMI she should weight approx 173 lbs
