Questions tagged [stews]
Stewing is the process of low-cooking proteins, vegetables, and/or other solids in liquid with the objective of flavorful solids; stew is the result.
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Is there a difference between Stew and Casserole?
Is there a proper distinction between a slow cooked meat dish labelled a casserole and one labelled stew?
And if there is a traditional distinction would it be fair to say that the distinction is no ...
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How can I remove excess fat from stews or soups without refrigerating?
I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not.
Are there any other ways to remove excess fat without standing there and spooning out or ...
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Should I brown meat for stew?
I always look through the comments on recipes I find online that I want to try. The comments are usually helpful and give great tips on how to make the dish even better!
I recently found a great ...
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Is flouring meat necessary in stews (specifically ossobuco)?
I'm specifically wondering this in the context of ossobuco, but this probably goes for a range of stew recipes. Every ossobuco recipe I've come across tells you to dredge the meat in a (light) coating ...
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Is it possible to have a keto stew?
Is it possible to have a keto stew?
I would guess no since you need a starch eg a fair quantity of onions and carrots?
Is there anyway it can be accomplished?
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Why do potatoes in soup/stew taste stale the next day?
I notice that when I prepare stews or soups with potatoes (e.g. beef stew, Japanese curry, etc.), they have a tendency to have a somewhat-off "stale" taste when reheated the next day, after ...
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How to ensure that potatoes disintegrate in stews or casseroles
I am not a very good cook.
I have tried making stews or casseroles. I put meat, vegetables and potatoes in a casserole dish in the oven, a slow cooker, or on the hob in a low heat.
Sometimes the ...
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What does "unpeeled" mean?
I'm looking at a recipe for pot roast, and one of the ingredients is this:
3 carrots, unpeeled and cut into 2-inch pieces
Am I supposed to remove the peel on the carrots, or not?
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Cooking time adjustment for large quantities of stew
First off a little backgound: I am a member of a cooking club in my local village center. We have a reasonably well fitted kitchen, but the logistics of cooking in it for 20 people are always a bit ...
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Stew in the oven or on the stove, does it make a difference?
What is the advantage (if any) of finalizing a stew or other slow-cooked meals in the oven instead of on a hob?
A lot of recipes tells you to set the pot in the oven to cook for x hours after the ...
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Marinating Chicken before stewing it. Will there be a significant difference in the flavour?
I plan to cook some curry chicken and some Jamaican style brown stewed chicken. The chicken is cut up into small pieces. Normally I would season the chicken have it sit for a couple of hours in the ...
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Adding citrus to stew while cooking or after
I am trying to reverse engineer a recipe for a fava bean stew from the list of ingredients on a ready-to-eat can. The can, as well as every other (middle eastern) instance of fava beans I've had, was ...
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Long cook with a pause - what happens to beef?
I'm making one of my many types of long-cook meal, this time Hungarian Goulash, using beef skirt.
All is at a simmer, which I would keep up for four hours. However, only three hours into this, I must ...
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What is the basic difference between beef stew, braised beef and beef curry?
What is the basic difference between beef stew, braised beef and beef curry?
Is there really any difference other than the combination of spices?
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What's the most effective way to remove fat from beef stew?
I use the following approach
Beef stew meat (I think it's beef chuck)
Soak in cold water for 20-120 min
Pressure cook for 12 min
Refrigerate
Next day, hope to lift the solid fat out
Sometimes the ...
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Should I parbake the bottom crust for a savory pie?
I'm making a savory pie - basically stew in a pie crust.
Do I want to parbake the bottom crust of my pie for this? Will doing so make it more or less likely that the bottom crust ends up as a soggy ...
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Stewing with Apple Cider Vinegar
I'm working on making a long cooked version of a stew which uses apple cider vinegar as part of the flavor.
I was wondering what happens to the flavor of the vinegar when it's cooked for a long time. ...
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Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond?
The Staub cocotte has a black interior (in contrast to the Le Creuset) as can be seen below. Does this black interior significantly increase the chances of accidentally burning the ingredients and ...
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Frozen stew on transit
I am travelling later via plane bringing a frozen stew in a Tupperware inside my luggage. I don't have a cooler with me so I'm just wrapping the container with cloth to hopefully maintain the low ...
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Can fresh (frozen) beans be added directly to stew?
I am making a pressure cooker stew and have frozen butter beans that I would like to add. Since I generally use dried beans, my typical process would be to soak the beans overnight, cook them ...
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What is the best way to turn soup into stew without using flour?
I was hoping to make stew, but I made soup by forgetting to add thickener--my intended thickener was keto flour because, due to an autoimmune disease, I cannot have wheat or corn or potatoes.
I was ...
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Can I add lentils to a baked chicken-and-vegetable stew?
I plan to prepare healthy lunch quickly by having everything tossed in to oven together. I have even brought an IKEA tray (with grate) for this purpose - https://www.ikea.com/de/de/p/koncis-ofenform-...
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Toasting and blooming spices
From what I've read, to make some spices more "potent", you have to toast or bloom them. Take cinnamon stick for example, in most Indian recipes, they call for it to be fried in oil (...
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cooking canned veggies in a Korean clay pot?
I just acquired a Korean clay pot. One of the first things I made was some celery and chicken. Both turned out great but the celery was esp great. Right now, I have a surplus of canned vegetables of ...
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Can I approximate stock using gelatin, MSG and water?
From looking at different sources about stocks and broths, I understood that the main goal of simmering the bones for a long time is to extract as much gelatin and glutamate as we can from them. So I ...
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Safe to cook with alcohol
I want to cook with wine as the recipe I want to make calls for it. However I cannot have any alcohol in me because I have to drive and my country calls for a 0 BAC.
The recipe uses 750ml of wine, 1 ...
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Too much lemon in beef stew help! [duplicate]
I have a fruity beef stew with plums, carrots, beef, onion, beef stock and far too much lemon juice and lemon zest.
It tastes too lemony, what can I do to counteract it?
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Saucepan Accessory
When we cook our cholent (overnight stew), it sometimes dries out on top.
For those who do not relish this part, I am looking for a stainless steel insert to my saucepan that will keep the solid ...
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Making a crock pot style stew in an instant pot
Can I make a crockpot style stew in an instant pot? What I mean is a stew made in the instant pot, but not on the slow cooker option. If so, how do I do that?
(I am not looking for a recipe, just a ...
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Can I freeze beef bones and use them to make a broth later on?
I am interested in making my own beef broth from bones left over from chuck roasts, t-bone steaks, etc. However I currently do not have enough bones to make a batch with.
Can I get a big ziplock "...
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Can I make a neverending Soup in an instantpot?
I'm a truck driver, and I have a minifridge, a microwave, an Instant pot, and an electric water kettle on the truck with me. I've been experimenting with various ideas on how to best feed myself. So ...
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Length of cooking time for stews and sauces
Let's say you're cooking a beef stew. The tough cut of beef needs time to soften and the onions and carrots will need time to soften. What other processes take place that require time? Or once each ...
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Can you partially cook soup/stew and finish cooking it later?
I’m going on a camping trip, and I am going to make soup for one meal. I don’t have much time to make the soup that day. I’m thinking I could partially cook the soup in advance, and then cook it for ...
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Can I fix this bad beef stew?
My housemate's mother is visiting and she's been doing a bit of cooking. Today she made beef stew.
She cubed up about 4lbs of tri-tip and dumped it all in my stew pot with some olive oil where it ...
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Mushrooms, beef, long cooking and bitterness
I tried two long-cooking beef dishes starring mushrooms, an ossobuco of veal and beef breast.
The directions went by basically cooking the ossobuco (after cutting the junctions) or the beef breast ...
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Why do potatoes cook more slowly in a stew?
I recently made a stew, not for the first time either, and I've tossed in a few potatoes, cut into cubes. It took about an hour and a half until they were soft. The stew was simmering the whole time.
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Prevent onions and potatoes from sticking to bottom of steel pot for stew
I make bulk lentil stew every week as a form of meal-prep. The first step in my ad-hoc recipe is to fry some onions in oil.
If I add spices to these onions after they have cooked a bit, the spices ...
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When to add vegetables to stew?
I am participating in a stew cook-off competition with twelve restaurants involved. Rather than adding the raw, cut and prepared, root-style vegetables (red potatoes, celery, and carrots) near the end ...
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At what point is a beef stew being overcooked?
I made beef stew last night in my slow cooker. At seven hours I felt like it wasn't ready so I set an alarm to wake me up at ten hours and moved it into the fridge around 1 AM.
Let's say I left it ...
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Can I use cooking sherry instead of red wine in my stew?
So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is it possible to use cooking wine like ...
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Why does my chopped beef come out too tough?
Whenever I try cooking chopped beef for stews or curries, I can't seem to get it right: It always comes out too tough and tastes like dog food.
I usually get beef labeled "for stir fry" or "for stew"....
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How do I check stew doneness?
I'm doing beef stew in a slow cooker. When cooking slabs of meat (e.g. steak), I can check doneness with a meat thermometer, but I'm not sure that method really applies in a stew. The broth will heat ...
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Olives in French Beef Stew
What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/
In the stew, the meat gets marinated in wine and herbs, ...
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Veal and peppers
I have a recipe using veal with peppers, white wine, and stock in pan. The meat called for is veal stew meat. I have prepared this with both stew meat and veal cutlets. The stew meat is stringy, and ...
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Salting meat before simmering
Recipes for beef stew generally call for salting and peppering the meat before browning, then simmering for a long time. How is that different from browning, then adding the same quantity of salt and ...
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How to put mushrooms in soup/stew without creating foam?
This is something that has happened to me twice now:
I like making boxed Japanese curry, so I tried adding some sliced (fresh) shiitake mushrooms, because I like them. Before you actually add the ...
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Does resting stew lead to more succulent meat?
My wife makes a very delicious chicken curry. Part of the "recipe" is let it rest for 2 hours or so until it reaches room temperature. She claims the meat relaxes and reabsorbs gravy from the curry, ...
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Chuck or "stew" beef labeled in the super market
Preliminary
So I found this simple pot roast recipe here. I have cooked this plenty of times, but for some reason lately, the 'stew' or chuck roast beef is turning out to be too fatty (as it is ...
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Difference between soup and stew
What are the technical differences between a soup and a stew.
Specifically, I've always had some confusion on the differentation of stew and soup. For the most part, you can tell the difference by ...
