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/ck/ - Food & Cooking

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8902859 No.8902859 [Reply] [Original]

How do I cook this?

>> No.8902870

>>8902859
serious asking what food does make my nose not runny please

>> No.8902873

>>8902859
in a...stew

otherwise, freeze it for 15 mins or so, pop it in your food processor with some fattier cuts or tallow, and then make hamburgers

>> No.8902875
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8902875

Guess I'll just throw it in this pot for an hour? Do I need to add water?

>> No.8902878

>>8902859
Puree a jar of salsa in a blender, and put it all in a slow cooker. Pretty good barbacoa for tacos and burritos.

>> No.8902880

>>8902875
Not if you use high heat.

>> No.8902902

>>8902880

This stuff is suited for low and slow. Braise it for chili or pasta sauce or something like that. If you just cook it til it's "done," it'll be intolerably chewy.

>> No.8902905
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8902905

I've seen my mom make stew before so I think I'll be ok but I don't know where all the fluid is supposed to come from. Do I add water or what?

>> No.8902912

>>8902870
Your nose might just be runny. Ask your doctor about it mine runs constantly if I don't use a spray.

>> No.8902936

>>8902905
liquid for stew is usually stock or canned tomato

>> No.8902956

>>8902936
All the water from the vegetables seeped out so there is a good amount of fluid in there now. I will report back in 1h45m to let you guys know how it came out

>> No.8902965

>>8902859
I'm too lazy to read through all of the packaging, but I usually use stew meat for fajitas. It needs to be tenderized though or it comes out way too chewy.

>> No.8902973

>>8902859
>brown meat (brown means brown, not gray)
>remove meet from pan or pot
>throw in carrots, celery and onions and garlic
>whisk in some fat and flour
>pour in beef stock
>throw in browned meat
>throw in a little tomato paste
>herbs of your choosing
>simmer on low for a few hours

Stews, chilies and such really come into their own on the weekends when you have time.

>> No.8902997

>>8902973
pro tip for browning the meat, dont crowd the pot, do them half a dozen pieces at a time at a decently high heat to get that maillard reaction going

>> No.8903005

>>8902859

>Eating butchered animals parts
revolting

>> No.8903308

almost done

>> No.8903337

>>8902859

Pan
Nice and hot

>> No.8903443
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8903443

Came out like shit. The meat was soft and tender but it was textured like pic related for some reason. All weird stringy

>> No.8903602

>>8903443
I'm not 100% sure what you mean but possibly the meat was sliced with the grain, rather than against. Also never buy beef sold as "stew meat". It's the worst scraps that they can't do anything with. Buy a chuck steak and cut it yourself.

>> No.8903988

>>8902859
Already overcooked.
>/ck