/ck/ - Food & Cooking

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Anonymous Mon Nov 25 21:34:49 2019 No.13272103 [Reply] [Original]

Hey should I make beef stew tonight?

>>	Anonymous Mon Nov 25 21:35:19 2019 No.13272105 YES

>>	Anonymous Mon Nov 25 21:38:15 2019 No.13272115 >>13272103 If you have 3 hours at least. Any shorter and its not worth making.

>>	Anonymous Mon Nov 25 21:41:16 2019 No.13272126 >>13272115 yea I'll be up all night

>>	Anonymous Mon Nov 25 21:42:59 2019 No.13272131 >>13272126 Go for it champ. The more effort that you front load the better it will be later. Brown everything off and deglaze repeatedly before starting the stew proper. It adds up very well. Worchestershire Sauce is your friend.

>>	Anonymous Mon Nov 25 21:43:55 2019 No.13272139 >>13272103 as long as you dice up the celery so tiny i don't have to look at it

>>	Anonymous Mon Nov 25 21:44:07 2019 No.13272140 >>13272105 I'm glad you're excited for me

Anonymous Mon Nov 25 21:50:32 2019 No.13272170
File: 148 KB, 288x216, sad about stew consistency.gif [View same] [iqdb] [saucenao] [google]

what's the best thickener for stew? corn starch gives it a weird sheen and it gets all clumpy after refrigeration. i've been thinking about trying to use rice flour or making a regular roux one the side, adding stew liquid, then adding it back to the main pot. would appreciate any advice

>>	Anonymous Mon Nov 25 21:51:05 2019 No.13272173 >>13272103 No

>>	Anonymous Mon Nov 25 21:56:09 2019 No.13272190 >>13272170 A roux. But you have to brown it or it will lighten the stew too much. Also keep in mind the darker the roux the less thickening ability it has.

>>	Anonymous Mon Nov 25 22:01:41 2019 No.13272212 >>13272103 Made some last night, great choice. Even better when i woke up today and still had half a pot of the stuff

>>	Anonymous Mon Nov 25 22:15:06 2019 No.13272262 >>13272170 I normally make a veloute out of stock and brown roux before adding it to the pot for liquid. That way it thickens itself without any later work.

>>	Anonymous Mon Nov 25 22:19:10 2019 No.13272280 How do I make my beef soft like the beef in dinty moore?

Anonymous Mon Nov 25 22:25:35 2019 No.13272305

>>13272280
If you really want that cat food consistency you'll need some enzymatic action. Common sources include pineapple and mango, but unless you want tropical stew you should probably buy some industrial grade meat tenderizer from your friendly neighborhood chemical concern. Try visiting an industrial area and look for shady pipes oozing noxious effluence into a river.

If you want normal tender beef cook at low heat for a long time.

>>	Anonymous Mon Nov 25 22:26:53 2019 No.13272310 >>13272103 Depends. Do you have any parsnips?

>>	Anonymous Mon Nov 25 22:33:27 2019 No.13272324 >>13272310 Had these for the first time recently and they were good. Slightly sweet with a bit of tang to them.

>>	Anonymous Mon Nov 25 22:43:59 2019 No.13272367 >>13272305 Well that sucks. I don't have many molars left.

>>	Anonymous Mon Nov 25 22:44:59 2019 No.13272372 >>13272103 check out adam ragusea’s recipe

>>	Anonymous Mon Nov 25 22:46:18 2019 No.13272377 >>13272115 Just buy dinty moore

>>	Anonymous Mon Nov 25 22:49:08 2019 No.13272385 >>13272170 Add a roux and heavy cream as well. Also an entire bottle of red wine

>>	Anonymous Mon Nov 25 22:50:56 2019 No.13272392 >>13272377 Better than Campbell's still barely food.

>>	Anonymous Mon Nov 25 22:51:20 2019 No.13272393 >>13272190 Let it lighten it who cares

>>	Anonymous Mon Nov 25 22:52:27 2019 No.13272394 >>13272324 Try celery root it's way better

>>	Anonymous Tue Nov 26 02:39:26 2019 No.13273130 >>13272170 add a tablespoon of flour before adding liquid and cook out for a minute or so

Anonymous Tue Nov 26 02:47:12 2019 No.13273147

Probably too late, but for meat I like to use bone-in beef short ribs. ends up with quite a bit less meat than what you'd get using a boneless cut of beef but the extra flavor from simmering the bones for so long is real nice.

Also, if you want to go a bit unconventional, I like to throw in a block of Japanese curry roux into the pot. Makes for a nice fusion, the broth ends up like the Japanese curry sauce except much thinner, not to mention the blocks of japanese curry roux last forever in the pantry so I always have one lying around when I want to switch things up a bit.

Anonymous Tue Nov 26 03:49:38 2019 No.13273294

>>13272170
sear meat in pan. add onions/celery/garlic and a little butter or whatever aromatics you are using. sweat for a bit. add flour to that mixture and cook the raw flour taste out for a minute or two. then add back in your meat and liquid. by the end of cooking it will have made its own delicious gravy

>>	Anonymous Tue Nov 26 04:47:12 2019 No.13273420 >>13273294 based and all you need to know

>>	Anonymous Tue Nov 26 04:53:52 2019 No.13273436 My stews always come out tasteless as fuck. Like, the meat doesn't taste like anything, it's all in the soup/sauce, which makes for a very weird stew experience and a horrible mouth feel. I don't know what I am doing wrong.

>>	Anonymous Tue Nov 26 05:06:09 2019 No.13273454 >>13273436 use bigger chunks of meat and don't cook it for too long.

>>	Anonymous Tue Nov 26 06:17:06 2019 No.13273567 >>13273436 sear meat in big chunks. and add the vegetables earlier in the process and also in big chunks. try to turn off the heat as soon as the potatoes or carrots or whatever are the texture u want.

>>	Anonymous Tue Nov 26 06:23:27 2019 No.13273580 >>13273567 > try to turn off the heat as soon as the potatoes or carrots or whatever are the texture u want. wut? aren't stews meant to be on low heat for a very long time?

>>	Anonymous Tue Nov 26 06:27:54 2019 No.13273593 >>13273580 ideally you get to the point where u can time the veggies to be done at the same time as the meat is right at the cusp of falling apart

>>	Anonymous Tue Nov 26 07:13:43 2019 No.13273709 >>13273593 doesn't meat usually take longer to slow-cook than veggies? in which case I'd want to add them later in the process, not earlier?

>>	Anonymous Tue Nov 26 07:14:39 2019 No.13273710 >>13273567 >>13273580 >>13273593 >>13273709 Bump for more details.

>>	Anonymous Tue Nov 26 07:20:22 2019 No.13273725 >>13272103 use beef short rib. You won't regret

>>	Anonymous Tue Nov 26 07:42:01 2019 No.13273771 >>13272385 I did this once just because I didn't want to waste leftover wine and it just tasted like wine Would not recommend Maybe 2 cups at most

Anonymous Tue Nov 26 09:46:57 2019 No.13274111

>>13273709
by earlier in the process I meant add them before you normally do since you said ur meat ends up flavorless. the veggies dont take very long to cook. once the meat is almost fall apart with a fork put the veggies in and let the pot simmer.

if youre using an actual crockpot/slowcooker then its a lot harder to get a good stew vs using a dutch oven on the stove.

>>	Anonymous Tue Nov 26 12:19:32 2019 No.13274580 >>13273709 I personally find that hearty vegetables take longer than the meat so I parboil my potatoes, carrots, whatever else for a few minutes before adding them to the pot.

>>	Anonymous Tue Nov 26 12:27:49 2019 No.13274628 >>13272103 Why not make beef stew?

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