/ck/ - Food & Cooking

[Anonymous No.16666776]

I'm gonna make a stew tonight.
But they say stew is better the next day.
If I make it now, cool it this afternoon, and reheat it for dinner will that improve it for tonight as well?

[Anonymous No.16666782]

>>16666776
it's not better the next day, it's better when it is fresh.

[Anonymous No.16666788]

I agree they are better the next day.

[Anonymous No.16666790]

>>16666776
Yes, it will be much nicer

[Anonymous No.16666793]

if you think it’s better in one day, wait until you try TWO days

[Anonymous No.16666801]

>>16666776
everyone says that because they’re surprised leftovers still taste good.

Stews are better fresh.

[Anonymous No.16666809]

>>16666776
Just eat some when it's ready and then have some tomorrow.

[Anonymous No.16666957]

just for the love of god don't add your peas until the last minute before you serve and don't add your carrots at the start and obliterate them to mush either.

like actually consider not overcooking every vege in it to mush.

[Anonymous No.16666998]

>>16666957
>don't add your peas until the last minute
Why? Adding frozen peas last will cool the stew down and add bright green color to the mix.

[Anonymous No.16667000]

>>16666957
Yeah, I'm gonna cut some of the veg really small for the sauce, but the big chunks are gonna go in halfway through. Celery, carrots, and onion. I was gonna add potatoes but I think I'm gonna make mash and serve it with the stew instead.

[Anonymous No.16667817]

Is stew better simmering on the stove top or baked in the oven?

[Anonymous No.16667825]

>>16666782
>>16666801
wrong faggots

[Anonymous No.16667827]

>>16666782
That's wrong, the flavors penetrate better when left to rest.

[Anonymous No.16667857]

>>16667000
just buy bagged mirepoix and fry it up when you deglaze the pan. it will disintegrate

[Anonymous No.16667863]

>>16667817
it's better on the stove top. you aren't finishing a dish in sauce

[Anonymous No.16667894]

>>16666776
Something I've always added to stews is corn/sweetcorn, and everyone always acts like it's super odd. I like it though because it retains a sort of crunch no matter how long you stewed it for, and different textures are always a good thing. Is it that weird? Everyone always acts like I shot their dog or something

Also as a stew tip, most people like their stew the next day because the broth thickens up. If you're doing it in the slow cooker, you can get the same effect by adding cornmeal or a handful of rice. If you really want to stretch your meat out for several meals you can even serve the stew on top of boiled rice. That's got me through a few lean months

Also, make sure you take the time to try and find some suet. It's animal kidney fat, but you can make suet dumplings really easily which are easily my favourite part of the stew. My recipe is 100g self raising flour, 75g suet, salt, parsley and your other preferred herbs, but parsley does enough for me. You just mix them with just enough water until incorporated together, then roll them into 8 small balls and drop them in about 30-40 minutes before serving. Make sure they're covered and they'll make perfect fluffy, fatty dumplings every time. Suet's easy to find in the UK but apparently you might need to go to a butcher in the USA

[Anonymous No.16667920]

>>16667894
Because corn is disgustingly sweet. The other vegetables and the wine/beer whatever you put in already add enough sweetness.

[Anonymous No.16667927]

I have a lot of stock pots right now.
I might just go crazy and add two. I mean, it's my choice, right?

[Anonymous No.16667933]

>>16666776
I personally like to cook it during the day, have a bowl for dinner, then save the rest in the fridge to eat throughout the week

I think the broth/gravy and potatoes both taste better after some extra time together, but the carrots and celery taste the best when it's fresh

[Anonymous No.16667939]

it's still too hot for stew here, but in another month or two I'll start doing mine again.

[Anonymous No.16667958]

>>16666776
it doesnt necessarily need to be the next day, just leave it resting for a few hours so most aromatic compounds can dilute in the sauce

[Anonymous No.16668134]

>>16666776
I always make my stew in the evening before I go to bed. I let it slow cook overnight. I put it in the fridge while I'm at work the next day and reheat it when I get home.

[Anonymous No.16668259]

Try making some oatmeal in a bowl and add your stew. It thickens the broth and adds nice flavor. Makes you feel real nice. Yes I am serious.

[Anonymous No.16668759]

>>16666998
>He buys frozen peas
ngmi

[Anonymous No.16670269]

>>16666998
>cool the stew down
that's just complete nonsense
>add bright green color to the mix
yes?

[Anonymous No.16670273]

>>16668759
im all about fresh vegetables, but
frozen peas are superior anon
it's like tins of tomatos
only under very rare seasonal local circumstances are you actually going to get better peas for a stew or tomatos for a sauce

[ieatinmycar No.16670319]

>>16668759
There's absolutely nothing wrong with frozen peas and you're trying to be elitist for absolutely no reason.

[Anonymous No.16670335]

>>16666776
All stews, soups, casseroles and sloppas are better the next day.

[Anonymous No.16670339]

>>16668759
i've woken up to frozen vegetables. so long as you're not eating it raw, frozen vegetables can really pull their weight. spinach is a good one, as is extra chopped bell peppers.

[Anonymous No.16670350]

>>16666782
>>16666801
+1, I make lots of coney stew and it's way better fresh.

[Anonymous No.16670373]

>>16666793
>he doesn't know about three-day-old-stew

[Anonymous No.16670416]

you make stew in the morning then at the end of the day you eat it.

plus leftovers for tomorrows lunch

[Anonymous No.16670432]

>>16670339
frozen bell peppers, really? for some reason i'd always just assumed that freezing them would destroy them somehow. (fuck it was painful calling them bell peppers and not capsicum)

[Anonymous No.16670648]

>>16666776
It's better fresh, people arguing otherwise are just used to eating it reheated 5/6 times they're eating the soup. Somethings, like curry or certain chinese dishes, do taste better reheated though.

[Anonymous No.16670651]

>>16667939
what cut is that? beautiful searing on

[Anonymous No.16670653]

>>16668759
Freezing has advanced so much in the past 20 years.

[Anonymous No.16670768]

>>16666776
Urine cum

[Anonymous No.16670810]

>>16666776
Look up perpetual stew. Shit lasts for years

[Anonymous No.16670834]

>>16667894
>you can get the same effect by adding cornmeal or a handful of rice.
just add pearl barley

[Anonymous No.16671022]

>>16666998
20 peas

[Anonymous No.16671066]

>>16670834
That works too but more people will have rice on hand, and if you're cooking the stew for like 4 hours it basically dissolves

[Anonymous No.16671544]

>>16666776
Stew is such a broad term. Some stews taste better the next day (e.g. goulash) and some do not (chili con carne).

Generally mushrooms give off more of their taste to the stew over time. Onions also kind of dissolve into the stew over time.

[Anonymous No.16672292]

>>16670651
It's a chuck roast that I cut into rough cubes

[Anonymous No.16672369]

>>16666776
If its just your run of the mill beef stew, it's fine fresh or the next day if you reheat it over the stove top.

[Anonymous No.16672405]

>>16667939
You got any recipe my man?

[Anonymous No.16672418]

>>16670373
It's obviously better the fourth day.

[Anonymous No.16672441]

>>16666776
Do you have a crockpot?
Slow cooking it overnight is the best way.

[Anonymous No.16673916]

Thanks for the tips guys. Best sloppa I've ever made.

[Anonymous No.16673931]

>>16673916
Pic related

[Anonymous No.16674183]

>>16672418
>he doesn’t age his stew in maple casks

[Anonymous No.16674193]

>>16670432
it does. frozen peppers and the frozen onion bags are always trash. now the people praising the peas arent wrong. frozen peas and corn are top tier vegetables.

[Anonymous No.16674237]

>>16673931
That sloppa looks good. I'd add mushrooms and peas next time.

[Anonymous No.16674247]

>>16666957
wtf who adds peas to stew? that's like adding corn to it. meat cubes, potato, onion, carrot, celery only, maybe turnip if you're cruel and want to trick someone who thinks it's a chunk of potato. Also, cook your dumplings in the stew of course.

[Anonymous No.16674253]

>>16674237
I added mushrooms but maybe chopped them too fine, along with some bacon.

[Anonymous No.16674493]

>>16674253
Nice

[Anonymous No.16674539]

>>16666782
Stew is like gumbo and is always better reheated