Slow-cooking to bring out a complex, deep, yet mild flavour is a crucial technique in general. I'm too impatient for it most of the time, but I discovered it w

Slow-cooking to bring out a complex, deep, yet mild flavour is a crucial technique in general. I'm too impatient for it most of the time, but I discovered it while trying to be economical. Like with leftover stew, safe to eat but maybe the texture was off or whatever - pick out incompatible ingredients, mash, slow cook with lots of water for many hours until reduced to gravy. Add some of that to the next stew. Just wonderful. Indeed, almost any time you would add water or thickener, some stock or gravy is probably better.