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/ck/ - Food & Cooking

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9681522 No.9681522 [Reply] [Original]

How do I make my stews thicken?

I'm sick of eating lumpy soup

>> No.9681533

>>9681522
be less of a retard.

>> No.9681537

might help if you weren't a retard

>> No.9681538

Roux, and you will never rue the day you made stew.

>> No.9681540

>>9681522
When I make stew and everything is good and cooked, I take out all the veggies/meat and then reduce down the broth until it's nice and thick.
Then I put everything back together.
Voila! Thicc stew

>> No.9681546

>>9681522
Put some extra potatoes in there, then when they're cooked, take them out, blend them until smooth, then mix them in.

>> No.9681550

>>9681546
Or you could just use some instant mashed potato flakes.

>> No.9681551

>>9681522

add jizz

>> No.9681594

Reduction. Heavy roux, beurre manie and the other shit aren't used by good chefs anymore.

>> No.9681614
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9681614

THICC

>> No.9681618

>>9681614

I had a really bad hangover earlier this week and what I threw up looked an awful lot like this...

>> No.9681634

>>9681522
>add a teaspoon of flour or corn starch to a cup of water
>get rid of lumps
>add to soup
>stir

>> No.9681643
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9681643

>>9681522
google it

>> No.9681644

>>9681522
Reduce or use your chicken to make a gumbo with thick gravy and sausage.

>> No.9682593

Add a half a cup of barley and simmer for an hour

>> No.9682599

Either reduce or add starches.

Cmon nigger, like food 101 here.

>> No.9682614

>>9681522
Keep it on the heat for longer, the extra water will evaporate leaving you with thicker stew.

>> No.9682648

Reduction, roux, gelatin, or choice of meat (which is still gelatin.) Reduction or natural gelatin from meat works the best for flavor and consistency in my opinion. Using a roux or a little powder/sheet gelatin is "cheating" a bit but it will do the job.

>> No.9682660

>>9681522
I add a flour slurry.

>> No.9682701

or try being less retarded, like read a book or do a crossword puzzle u mook.

>> No.9682704

level your table

>> No.9682798

Xanthan

>> No.9682821

>>9682660
jesus anon just add the flour just before adding liquids

just adding raw flour should always be the last resort