So that the meat is tender I’m letting the meat simmer for 4 hours. I put ingredients like onion, ginger, mushrooms during that period. But potatoes I only put them near the end. I also sometimes add apples or pears for some sweet ingredients. Would it be best to put the apple at the same time as the potatoes or is ok to put them before?
If you want them to carmelize and begin to break down, add them before any liquid. If you want them fresh and crispy, add them off the heat at the very end or even as garnish.
Haven’t thought about caramelizing the apples. Will probably experiment with that. When slow cooking I do caramelize the onions on a pad next to the pot.
This time I added them with the potatos, the last 15 minutes. So that they are soft but not too mushy
Sounds yummy!