>>11945684you may to, I did both ways, it start mallard reaction and makes your stew / soup a wee bit sweeter and with that caramel note. its enough taste and flavor so I dont stear the meat anymore in this stew. its literally pacted with it, look - is the first step. rendering pork fat (tail area fat), use cumin and your whole broth is basically veggi juices and meat juices. you have tons of flavor.
