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/ck/ - Food & Cooking

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9792410 No.9792410 [Reply] [Original]

hello /ck/

i tried making a beef stew using beer for the broth, left it for an hour and came back to this

what the fuck happened

>> No.9792430
File: 14 KB, 478x523, d04.png [View same] [iqdb] [saucenao] [google]
9792430

>>9792410
Nice one

>> No.9792434

You must have used the wrong kind of beer.

>> No.9792445

>>9792410
the alcohol caramelized and burned obviously

>> No.9792453

>>9792410
remember that liquid cooks down quickly in wide pans

>> No.9792461

>>9792453
This.

>> No.9792468

>>9792453
am i supposed to add more liquid or get a smaller pan or both?

>> No.9792496

>>9792468
Both would help, but maybe a smaller diameter pot would be better.

>> No.9792506

>>9792468
yes. and turn down the heat

>> No.9792508

>>9792410

Im not a pro fucking chef or anything, and far from it, but let me ask. You were making a beef stew with beer broth, assumed for the first time and you left for an hour without fucking watching it on a stove?

What the fuck are you doing? It seems like you had a shit ton of sugar at a high heat, or fats, and that caused it to burn up a ton.

>> No.9792513

>>9792410
>what the fuck happened
1. Your heat was too high
2. You didn't cut your beer with stock or water
3. You're a fucking retard

>> No.9792521

You evaporated off all the liquid and the residue burned.

You should try:
1) Supervising it
2) Using a lower heat
3) Using a narrower pan
4) Using more liquid

>> No.9792538

>leaving something on a hot stove for more than 20 minutes

OP...

>> No.9792606

>>9792513
i put a cube of chicken stock and a bit of flour with the beer but it didn't really thicken it up enough
it was still bubbling on the lowest heat but when i left it had stopped steaming so i just assumed the broth was thick enough and would be ok

>> No.9792749

>>9792434
Kek. Have my upboat.

>> No.9792760

>>9792606
powdered chicken stock and flour aren't liquid, you fucking retard. this has to be bait.

>> No.9793198

Maybe I'm just not understanding the perspective in this photo, but how could you burn away the sides of the pan?

>> No.9794239

>>9793198
cromulent point.

>> No.9794282

>>9792410
were you following a recipe or did you just chuck beef beer flour and a cube of chicken stock into a pan and fuck off?
first time i made beef stew i fucked up but only by not letting it stew long enough

>> No.9794324
File: 73 KB, 574x863, 1491020113927.jpg [View same] [iqdb] [saucenao] [google]
9794324

>>9792410
>Wide shallow pan
>Probably in too high
Idk dude you do you usually make stew in that pan like that?

>> No.9794340
File: 26 KB, 274x321, hurr durr durr durr.jpg [View same] [iqdb] [saucenao] [google]
9794340

>>9792410
>>9792468
>I tried making stew in a skillet with no lid instead of a proper pot like a regular person and all my liquid boiled off and everything burned, why?
go down to wal-mart and pay literally $10 for their cheapest stock pot you fucking ingrate