/ck/ - Food & Cooking

[Anonymous No.7429211]

Are crock pots generally frowned upon for stew? If so why?

[Anonymous No.7429218]

No

[Anonymous No.7429228]

>>7429218
/thread

[Anonymous No.7429234]

>>7429211
Generally?
No.

[Anonymous No.7429241]

>>7429211
The only problem with using a stock pot for stew is that you need to come up with a way to thicken it. I sear the meat in a SS pan first, so I have a fond to work with, then deglaze it, add a little flour and add that to the stock pot with everything else. I've seen other people just throw in some tapioca pearls to thicken it. You could also just overcook and mash a few potatoes.

[Anonymous No.7429242]

They're not bad at all. But I do think they have two major shortcomings:
1) They don't get hot enough to brown the meat in the bottom of the pot before you start, forcing you to either skip this step (FAIL), or making you do that in a separate container, which reduces the convenience of the crock pot.

2) If you are cooking with wine---which is fucking awesome in a stew--the slow cookers often do a poor job of cooking out the alcohol resulting in a bad taste compared to using a pot on the stove.

[OP No.7429253]

>>7429228
Who said it was over? This is also a cook along thread too.

The meat in the bowl was done slightly beforehand upon the making of this thread.

I'll be taking advice/tips from you as I go along.

Let's get these potatoes and carrots cut first.

[Anonymous No.7429256]

>>7429253
>I'll be taking advice/tips from you as I go along.

Throw out that crap in the carton and use homemade stock. One of the keys to proper stock is its gelatin content which helps to thicken and add a nice texture to the stew. The stuff in the carton is watery.

[Anonymous No.7429265]

>>7429256
couldn't you make 'jello' out of unflavored gelatin and commercial stock and use this? or just add some gelatin directly to the stew? i've never thought about it so I haven't done it, but i can't see why it wouldn't work.

[Anonymous No.7429276]

>>7429265

Yeah, you could add unflavored gelatin to commercial stock/broth to get the texture.

I'm not sure why you'd want to though. It's cheaper just to make the real stuff compared to buying commercial anyway, let alone buying gelatin as well. Especially in this case: crock pots are great for making stock with minimal effort, so if anon has a crock pot then anon has a means of making really good stock with very little work.

[OP No.7429285]

>>7429256
Gotcha covered. I had some to the side in case someone called that out

Cut these carrots and onions smaller?

[Anonymous No.7429291]

>>7429285
No.

[OP No.7429293]

And what of these potatoes?

[Anonymous No.7429295]

>>7429285
>Cut these carrots and onions smaller?

Depends on your personal preferance and also when you put them in the stew. If you put carrots of that size in the stew from the beginning then they'll be mushy and overcooked by the time the stew is done. The smaller you cut them (your preference) the later you add them.

[Anonymous No.7429306]

>>7429293

Those are out of a can, right? That means they're already cooked. Add them near the last minute unless you want them falling apart. It would be better to use fresh potatoes so they cook in the stew and soak up its flavor while they cook. The extra starch from the potatoes will help thicken the stew too.

[OP No.7429325]

>>7429242
Unfortunately I ain't got no wine. Any Alternatives?

[Anonymous No.7429329]

>>7429211
>Are crock pots generally frowned upon for stew?
Generally yes.

>If so why?
Because you can't put a crock pot on a gas stove and sear your meats/veggies.

If you do that in a separate pan, you're dirtying more dishes and the deglazable pieces aren't in your stew pot.

They aren't going to fuck anything up, but it's just easier and a bit better to use one big stove and oven safe heavy pot.

[Anonymous No.7429339]

>>7429325

For what kind of meat in your stew?
If a red meat like beef then you could use a dark beer or ale. If pork then cider would be a good choice.

I generally use a 50/50 mix of stock and wine. But straight-up 100% stock is good too.

[OP No.7429358]

>>7429339
Beef.
I'll add in the veggies later, but what seasonings should I add/starting heat?

[Anonymous No.7429361]

This thread inspired me to break out my slow cooker as well. Threw together a split pea soup over the last five minutes. I'm working right now, so no pictures. But in 5 hours, with no additional effort, I'll have dinner. Slow cookers are awesome.

[Anonymous No.7429365]

>>7429211
why do i have to see that stupid fucking face on every board...

[OP No.7429366]

Is it alright to add Onions in early?

[Anonymous No.7429371]

>>7429366
Yep. It's a stew. mushy vegetables are expected. Plus they'll impart better flavor the longer they are in.

[Anonymous No.7429377]

>>7429358
>>Beef
>>Seasonings
Bay leaf, thyme, rosemary, salt and pepper, Worcestershire sauce

>>starting heat
Brown the beef first in a little fat. Pour in your stock/wine/whatever. Bring to a simmer and hold it there.

[OP No.7429409]

>>7429371
Alright.
>>7429377
Salt check, pepper check, bay leaf, Worcester and rosemary? Uh not check. I cannot seem to find it.

Seems a bit watery right now, how do I balance it out/make it more thick?

[Anonymous No.7429426]

>>7429371
I find it's better to actually put in whole vegetables for simmering and then when the stew is finishing saute up some chopped veggies and add them in maybe half an hour before you finish the stew.

[Anonymous No.7429468]

>>7429242
>the slow cookers often do a poor job of cooking out the alcohol
Your crock pot doesn't reach 78.37 °C ???

[Anonymous No.7429471]

>>7429365
Because Simon gets bored of /v/ and often comes here.

[Anonymous No.7429472]

>>7429211
>stew
Salsa Chicken

[OPs phone No.7429478]

I had to step out for a while, be back soon.

[Anonymous No.7431368]

>>7429211

It's fine, but I strongly recommend searing your roast, letting it rest, then cubing it into stew meat. Some people cut it up raw and then sear it, but I like the texture contrasts.