Can you cook a stew half way, and continue cooking it the next day?
Hi everyone! I started a pork sugo/ragu yesterday (white wine & tomato sauce, boneless pork butt) - the recipe said to cook 2 1/2 to 3 hours, but after 3 hours, the meat was still tough ... and I had to go to bed! So I cooled the stew in an ice bath, and am hoping to keep cooking it some when I get home tonight. Has anyone had any luck with this two stage approach? Thanks!
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