/ck/ - Food & Cooking

>>20043460
why are frogposters invariably so helpless and stupid

>>20043460
try adding salt

>>20043460
who is this stew I keep hearing about? i'm gonna fight him

Hard to tell what's wrong because it looks like reasonable ingredients, but here's a few ideas:
- do you brown the meat before adding it to the stew?
- if your liquid is not tasty enough, try reducing it more (you might need remove the meat to avoid overcooking)
- more fat (e.g. slab bacon) rarely hurts

>>20043460
Are there a lot of Stew Restaurants in your area? I've never seen such a thing.
Try adding a lot of dried parsley, and some malt vinegar or Worcestershire sauce. My stews are always amazing. I should really start one of those Stew Restaurants you mentioned

>>20043460
Some other Anon was talking up bo kho and now I want to try it
Gonna need some more annatto and some coconut soda
Eh, I do have a bunch of potatoes left over might make mussulman curry

>>20043554
Meat and onions were very well browned, and the liquid is reduced sufficiently, if I did it any more it would be syrupy. More fat could be the answer, or more wine and just reduce that more.

I've been using beef brisket for all of my stews now

>>20043563

>>20043575
Heard
Got any noodle pointers?

>>20043584
Not really, if you use the traditional rice noodles you basically just blanche them and cool them down quickly under water because the hot soup will cook them as well, and they're easy to ruin. I avoid the problem by buying the fresh (refrigerated) noodles from H Mart. They're basically raw dough and don't get overcooked so easily.

>>20043600
My H-Mart surprisingly doesn't carry a lot of V-namese because there are plenty of dedicated stores for them
It looks like fresh wide (rice?) noodles are the go-to, is that about right?

>>20043563
>>20043460
gather round, baby boys... bout to give u the best damn tip on beef stew - rutabagas. adds a sweetness that is not overwhelming and takes the flavor profile into bo kho territory. I also add beets and sauteed/browned cabbage. the fennel seed, very small amount of allspice and cinnamon with carrots take it further into bo kho territory and you don't even need asian ingredients. just make sure you get a nice marbled cut of beef and some bones, both of which should be browned before you do anything else.

>>20043623
I'm using the deckle of half the prime rib and the ribs from our Christmas roast
I went really basic on the stock so I could go either way but I'll need more meat because I'm not going to use the rest of the loin for fucking stew, that's sammies for sure
Rutabagas are top-shelf and I can see how you'd recommend them
Underrated along with parsnips and turnips
Neeps cook fast, like 15-20 mins tops

>>20043662
Also, try adding kimchi to your beefstew. (get jjigae with it)

>>20043460
Yeah, that's pretty much the foundation for my beef stews, I guess you should just use less onion or something next time. That's the fun of cooking, you can cook for your own personal tastes.

>>20043460
try not stewing the shit out of most of those ingredients.

your probably boiling out all the flavor, you want to start with a roux of most of that probably but also add plenty of the aromatics at the end so they don't get boiled to shit.

>>20043686
>(get jjigae with it)

>beef stew
>chicken stock
what are you doing

>>20043729
>he doesn't know

>>20043686
I would but I already started making the stock so I can't go Korean, just Viet or Thai

>>20043708
I’ve always heard long cook times are the way to go, is that bullshit? Should I stick to an hour rather than three?

>>20043913
Both one hour and three hours border on short cook times, Anon
It does depend but you need to expand a bit

>>20043915
Well overall the time is usually around 4-5 hours, I don’t count the hour or so to bring to boil and add all ingredients, and I tend to keep cooking for an hour or so while I eat. Good to know that isn’t wrong though, I’m guessing I’m just not salting enough.

>>20043968
Oh no, you're not salting, and boiling time is how much time the liquid is boiling for, not how much time you're applying heat no matter how much time the recipe calls for
Like, you could be in the Andes and the recipe calls for 8 minutes of boil time
It might take you 45 minutes to get there, that mostly doesn't count; I mean, some of it will, but that's on you, big boy

Here's the trick with salt: if you can't tell if it's too salty or not salty enough, it's pefect

If you think it's too salty, it's too salty, and vice-versa

Embrace the paradox

>>20043460
Recipe? Just get a cheap cut of meat and whichever root vegetables are in season.
Use stock and/or wine and simmer it for as long as the meat takes to get tender.
Unfuckupable.

You can't go wrong with a nice stew.

>>20043997
Some of you need Christian fathers and it shows

>>20043460
Eat my people's food nigger:
https://nmbeef.com/recipes/new-mexico-green-chile-beef-stew

>>20044023
Green chile is fucking garbage.

>>20044024
I like it mostly in green chile stew, in other things it's what ever. Try it and get back to me.

>>20043478
invariably so *wholesome and cute*

>>20043547

>>20043460
Any picture of the rest of this kitchen? Looks very nice.

>>20044258