/ck/ - Food & Cooking

I went on a kick of using barley instead of potatoes for a while but I'm sick of it now.

there's the stew of lamb shoulder, turnip, carrot and mushroom i made today. sorry the hob is so messy

I can't make a good stew and every time I end up wasting $25 in ingredients. Failed at goulash, failed at bourguignon, failed at loobia sabz, I can only make birria and yukgaejang because you can buy the starter paste.

>>19775384
Photo's of said barley sloppa? I love barley

I love beef or chicken stew served over rice. Rice and stews should be a more common pairing

>>19775967
Look up Chef John's beef and barley stew recipe. That's what I've been making but adding carrots, peas and mushrooms and using a different cut of beef.

>>19776013
Looks great

>>19775375
When I make curry, it's basically just stew with curry powder in it. I don't know how to feel about this.

>>19775906
>I can't make a good stew
surprising, stews are usually pretty newb friendly. what do you think you're doing wrong? watch a chef john from food wishes dot com stew recipe on youtube, the techniques you learn with one good recipe will apply to almost every other stew recipe in some form

>>19776103
Alright I'll keep trying - I'm not sure exactly, it's a different problem each time Too much onion overwhelms the other flavors, too watery due to using crock-pot instead of normal pot, stuff like that. It's weird because Thai curries and my soups always come out great, the process isn't all that different.

>>19776126
Try the barley recipe if you're getting watery stew. The starch helps form more of a gravy

>>19775906
i've got this problem but with soups. i can cook basically anything but soup. usually if i'm trying to make something and it ends up pretty bad, it's at least still edible but soups are the only meals i've ever thrown out cause i just couldn't force myself to eat it. they always need a lot of ingredients, long cooking time and big pot and every time i hope this time it will turn out fine but it never does..

>>19775375
>>19775385
I used to think that I hate stews because I always found the mush potatoes, mush mushrooms and mush carrots in there disgusting. the only reason I gave it another shot was this video because that looked like the exact opposite and it is
https://www.youtube.com/watch?v=2yZ_ZIzNXuE

now I make beef bourguignon, hungarian goulash (not the american abomination) and coq au vin regularly. the latter is probably the best if you use dark meat like thighs and remove the skin. the fried skin is also a great snack and the extracted fat is delicious in the stew. stews with cheap beef that is still 3x more expensive than chicken are pretty disappointing in comparison

>>19776167
if you time the veg right and add them in the last hour or two they won't become mush. i like a bit of bite remaining to them.
coq au vin is really great. never gotten around to a bourguinon but maybe it's time

>>19776185
>if you time the veg right and add them in the last hour or two they won't become mush
yea but it's still not half as good as cooking everything separately. you can still throw the pan fried carrots and mushrooms in your stew for 10 minutes or so if you want. it's not that much extra work and more than worth the effort. unlike peeling ridiculously expensive pearl onions for example.

I would also always get flavorful mushrooms like oyster mushrooms and not the bland champignons just because they're a little cheaper.
here's a unique take on beef bourguignon. almost all the other videos on youtube besides alex are more or less the same
https://www.youtube.com/watch?v=_bUpYmrIwWQ

>>19776236
interesting, i'll try that method out some time.

>>19775375
I made this braised rabbit ragu, didn't really coat the pasta as well as I had hoped, and red wine would probably have given it a nicer color, but it was pretty good.

>>19775375
mississippi pot roast

>>19776126
Get a slow cooker and follow a slow cooker recipe.

>>19775906
>failed at goulash
1 pound of onions
1 pound of stew meat
brown the meat, add the onions, 3 tablespoons smoked paprika, add water until covered, simmer until meat is tender and onions are soft.

How can you POSSIBLY fail that??? What did you make?

I can respect a stew man but I have nothing but contempt for soupfags. Poverty ass salty water lookin ass motherfuckers. Soup is literally Gatorade without the sugar or coloring

>>19776506
This is true. Soup does not exist in nature, while stew is only one step removed from nature.

>>19775375
is borscht soup or stew?

>>19776527
Almost a stew, but too thin in broth. It straddles the line like gumbo

>>19776527
It’s a trans stew. It tricks you into questioning the nature of its being.

I made some ratatouille

>>19775375
Does cereal count as stew?

>>19776575
I'll argue that it can

>>19776575
Only if you boil it in the milk.

>>19776304
Nice, how is rabbit? It's not readily available where I live and I always regret not trying it when I stayed in Malta, it's everywhere there.

>>19776084
longcat is long

>>19776167
Chicken skin is only flabby and gross if it is under-rendered.
Pan fry it for longer, and it will instead be very tender and almost dissolve on your tongue.

>>19776596
Similar to squirrel, but slightly lighter and softer.

>>19776506
Is there any particular soup you're mad about? I enjoy
>Lanzhou beef noodle
>Taiwanese beef noodle
>Persian lentil
>chicken soup
>matzoh ball soup
tell me who hurt you anon

>>19777146
I remove the chicken skin and the bone, salt and pepper the thighs while I fry the chicken skin in the dutch oven. once the skins are done I add a little sunflower oil and fry the thighs that have been dusted in flour (mixed with salt and pepper again). it adds flavor and thickens the sauce later. the fried skins are much better as little snacks and the sauce won't be that fatty. zero chance of flabby chicken skin

>>19776167
Look into French ragouts. Especially sautés.

>>19777146
>Pan fry it for longer
Why the fuck have I never thought of doing this.
Does it matter if I fry up the skin before or after stewing? Is there no difference, is one dumb, or do they result in different but enjoyable outcomes?

>>19777381
Not him but you would always do it beforehand, unless you want to pat it completely dry of stew..if any gets in the pan it'll splatter or burn. I don't think it'll make a bid difference except for some color; in principle it makes sense (If you've ever made duck confit or even breast you'll know how much fat renders out, and how it gets crispy with nice color instead of being flabby). if you're stewing it it should've already rendered a lot of fat but frying the skin first won't hurt. It'll probably be a similar texture as when you order chicken legs at a BBQ place - it was crispy when it was grilled or smoked, but soft after they brushed sauce onto it before finishing it under heat again. No longer crispy but still good.

So fun fact. Dentymoore stew is actually crazy good macros for calories and nutrition. Heavy on the sodium but what the fuck isn't these days?

My favorite part of stew is the beef flavored soft carrots.

>>19776527
there's no meat in borscht so that should answer your question.

>>19776084
pew pew pew

>>19777777

>>19777777
checked. TND confirmed

>>19777733
>there's no meat in borscht
Off to hell you go.

>>19777848
The old school stuff was often meatless.
I learned that from watching the handsome gay history guy on Youtube.
I make mine with meat, though.

>>19777733
>>19777848
>>19777858


Borscht is whatever you can find in the fields and gardens of your neighbors.

In Ukraine that currently means plenty of meat in the borscht.

>>19777900
Wouldn't be the first time Russia made them resort to long pig.

>>19777907
At least Russia is providing the piggies this time.

>>19777777
based digits
also fuck CAPTCHA take stoo De'Longhi

>>19776596
I only had it once before, on Malta as well, but I didn't really enjoy it there. It's quite a mild taste, similar texture to chicken. I don't think it's something I'll make much of in the future, but interesting to try.

>>19778014
Go on, ask me how do I know you are an american who has never had rabbit meat.

>>19778364
I'm not, I just from in a city with shitty supermarkets.

>>19778375
They've gotta be *real* shitty supermarkets if they make rabbit meat go >similar texture to chicken

>>19778422
Yeah, the only thing we produce is pork and there are severe size limitations on supermarkets, so the selection is very limited. Genuinely though What other widely available meat would you compare the texture to?

Made a batch of really gelatinous chicken stock recently, probably going to make some chicken stew and biscuits tonight cause I haven't had it in a while.

>>19776304
>didn't really coat the pasta as well as I had hoped,
Sounds like you need more fat in the sauce, anon. Rabbit is a super lean meat, it doesn't release a lot of fat when you cook it. Remember that it's oil that makes sauce creamy. Pasta sauces have lots of fat in them.

>>19777381
After stewing it will probably just fall apart.

>>19777293
Not a bad system at all.

>>19778579
>Made a batch of really gelatinous chicken stock recently
what parts of chicken did you use?

>>19780691
Frames from a couple whole chickens I broke down for parts and some extra leg quarters I had lying around. Doing it in the pressure cooker really helps to break down all the collagen

>>19780691
You could just add pure gelatine or blanched pork rind if you want it thicker too.

>>19775375
whats the difference between a stew and a soup?

>>19780805
there's not a hard division, but a stew is mostly chewing where as soup is mostly drinking. it's big chunks in lots of sauce.

>>19780826
but soup is drinking and chewing? unless you mix it up completely that is

>>19780904
the difference is that soup is more liquid than solid, genius
it's a consistency thing

>>19777858
>believing what a fag says
Ngmi

>>19780905
so if you mix the soup it becomes a stew?

>>19776141
how are you fucking up? just throw in some carrots, some potatoes, and some onion and pour water over it and add seasoning

Beef, onion, vinegar, red wine, juniper berries, cloves, bay leaf, apple butter, dutch spice cake(ontbijtkoek), salt and black pepper

>>19780914
no, not if the balance becomes more solid than liquid
and the consistency becomes more soup than stew

>>19780920
that looks damn good

>>19780914
If you thicken it it becomes a stew. See a veloute where you mix a roux with a fond and get a sauce to create a white ragout with additional meat and vegetables.
Some soups are thick by nature like pea or lentil soup.

>>19780920
Nice.

What are you having it with?

And last night's slow cooked ribs with red wine, kecap manis, ketchup, ginger syrup, sambal, onion, lemon, garlic and rosemary

>>19780922
>>19780925
Thanks, I usually go for fries or bread. Sometimes with a green salad

>>19780904
i said mostly for a reason anon. as in over 50% but not 100%.

I have a pork neck in the oven. Waiting another 3 hours. 6 h cook in total.

I put some garlic cloves inside it and made a broth with beef stock, red wine vinegar, good quality soy sauce, a tiny bit of tomato paste, onion powder, bay leaves, black pepper, allspice and parsley

>>19775375
Picrel is almost perfect.
Get some English suet dumplings and score 100%

>>19776477
>currently have some chuck and can't decide what to do with it
You have my attention

>>19777779
kek how the fuck'd you slide that past the wrongthink filters?

Goddamn, this thread is making me hungry for stew.

>>19780964
i've never made but i have had it served on mashed potatoes and really like it.

>>19780964
pretty simple recipe it seems:
1 (3- to 4-pound) beef chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
8-10 pepperoncini peppers (+ 1/4 cup juice from the jar)
1/4 cup salted butter

Whats the best kind of mushroom to use for making cream of mushroom? I need it for making green bean casserole.

>>19781314
Champignons as always.

I just made some pork neck.

Flipped it once and tested with a fork.

It was tender.

Had it with some homemade potato salad, potato and broccoli mash and some smoked vendace.

Does chili count?
I'm currently bulking, so I took a standard chili recipe and added seitan and goat or feta cheese to add extra cheap protein. Still delicious with proper seasoning and each serving has ~100g of protein.

>even shitty beef bones are expensive now
Bound to eat only chicken broth as a poorfag. How can anything compete with using poultry wings and backs they cost pennies it's literally 4-10x cost for red meat when it comes to making this

>>19776167
>beef stew with noodles cooked in the sauce
>OH IS LE ABOMINATION HON HON HON

>beef stew served with noodles cooked separately
>OH TRES YUMMO BEHOLD THE POWER OF EUROPA HERSELF
I seriously can't wait until daddy Putin nukes your shitty continent into rubble.

>>19781481
What even is your point?

>>19781314
Black summer truffle. Late morels if the beans are early or early porcini or Caesar's mushroom when the beans are later in the season. If you don't have access to wild mushrooms look for Korean or Japanese varieties that aren't hopelessly overpriced.

>>19781371
Not even a top 10 mushroom unless you can get them cave-grown on the day they were picked.

>>19781521
>Not even a top 10 mushroom unless you can get them cave-grown on the day they were picked.
Still the most common choice.

Topic-adjacent, but I discovered some beef bones in my deep freezer I'd forgotten I bought so I've got a batch of beef stock going now. First time doing homemade because it's usually hard to find the bones readily available in my area, but there's a big international market (mostly Asian stuff) that I found out has all kinds of shit I can't usually find at normal grocery stores. Need to get back out there and see if they've got pork bones on sale at some point, I know they had pig feet and shit like that so they probably will.

>>19781521
I live in Filthadelphia so I have to rely on the grocery. On my grocery run today I did find some dried moreIs but they're priced at $300 per pound. I think I'm going to go for shitake mushrooms because they're only slightly more expensive than white button shrooms.

For me it's Moscow stew (not actually Russian).

For me it's sauté de veau chasseur.

>>19775906
What's wrong with the pic? It's just potted pork. There's much grosser shit you can post

>>19781418
Tell me more. I have a bunch of pork neck bones in my freezer.

>>19775967
i'm not that anon and don't have pictures but just normal beef stew with barleycorns, carrots, onion, beef roast, stock is great. i usually add a dark beer of some kind to mine, a stout or porter or similar, as well as some dried chili peppers and a bit of brown sugar, molasses or honey. i'll add the onions, chili, spices first, then cubed beef until seared, add some cider vinegar and the rest of the veg and pour in liquid, turn down the heat and let it reduce by about 1/3. just toss the barley in dry and cook in the liquid, it'll absorb the broth, beer, spices in a way that makes it tasty. use less than you think you need because it'll soak up all your broth and then you'll just have barley with beef and veg which is still good, but not a stew. i'd say a half cup for a normal pot, 1 cup max if you have a lot of liquid. also you can use both barley and taters, why the fuck not

matter of fact, i'm going to make some barley beef stew with this stew meat that's been in my fridge for like 2 months now. thanks for reminding me anon. and now i have an excuse to get a six pack of stout.

Damn, my stew threads never kick off like this.
Made this cassoulet last week. I just made a thread about beef stew that wound up being pot roast due to user error

>>19776141
remember, you can always add more seasoning but you can't take it out. so go light to begin and re-season when it's maybe halfway through and almost done. especially with salt. pepper, curry, other spices are more forgiving.

generally there's a standard method i use.
a) sautee aromatics (onion chili garlic ginger) and spices in olive oil or butter. add a lot of spices. this is your concentrated spice mix that you will dilute.
b) add in meat until it's seared/done on the outside but not all the way through. this should be relatively brief and high heat.
c) add in more veg (stuff like carrots, potatoes, mushrooms, others) and strongly flavored liquids like vinegar, soy sauce, alcohol. this will also deglaze the pan to get the burnt flavorful bits off the bottom. now you are ready to turn your strongly flavored mush into soup
d) add liquid (usually some combo of broth, water, and less strongly flavored liquid like beer, coconut water, whatever)

i use this basic method for almost everything i make, it can be altered depending on ingredients, recipe and requirements/circumstances

>>19782255
The pot roast in question.
Still fits the thread because it was braised.

>>19782255
that's something i like about cooking. even errors and mix-ups can result in something tasty. baking is much less forgiving, i've found.

nice cassoulet btw

also any anons incorporating squash or pumpkin into their stews and soups? i am going to have roughly 50 squash here in a week or three and i am going to make the fuck out of pumpkin soup, curried squash bisque, various curries and stews. honestly pumpkin cubes make a great addition to beef stew or any soup. and plus, they're free after halloween.

>>19782262
I was going to say pretty much the same thing to that guy, it's solid advice and pretty much the foundation of hundreds of soups and stews and other dishes.

>>19781445
It's getting insane, and shitty cuts and offal that used to be cheap is now exorbitantly priced. I saw a beef tongue right next to a leg of lamb at the store yesterday, and the little beef tongue that should've been ten to fifteen bucks cost as much as the whole ass leg of lamb. Ridiculous, I haven't made lingua tacos in years now because of this bullshit. If I'm going to spend fifty bucks, I'm obviously going to rather spend it on the lamb.

>>19782273
Thanks. Lots of great looking dishes itt

>>19781076
I have all of that on hand except for the ranch packet. Will try tomorrow

>>19781943
da fuq?

>>19781445
>>19782312
Is this why I could barely scrounge 3 cans of beef broth today while the whole shelves of chicken and vegetable broth were stocked?