New answers tagged stews
Roasting your veggies will give a "richer" and somewhat sweeter flavor to your stew. As mentioned in another answer, your cooking times are reduced by pre-roasting. Also, it's been my experience that pre-roasting or deeply browning your meat will Vastly improve your stews!
You will get the roasty, caramelized flavors; how much influence they will have on the overall flavor of your stew will depend on several factors including: How deeply you roast the them How much you add, proportionately, into the stew How strongly flavored the other items in the stew are Roasting the vegetables will also cook them, so you will want to ...
I think it depends on your culture. I am a Vietnamese living in Germany. My German friends distinguish the terms "stew" and "soup". But when I'm at home and tell my mother (in Vietnamese) that I ate - for example - "Bohneneintopf" (bean stew) I say that I ate "bean soup" (literally translated). Vietnamese call this "canh chua" ("sour soup") which Germans ...
stew has gravy in it and soup has water. you eat soup out of a bowl and stew on a plate with rice or mashed potato.
If you want to use the fat to keep the flavor, or because you are keeping a diet where fat is considered more beneficial than carbohydrates, there are several ways. First, you can skim the fat, make a roux with the skimmed fat, then add it back. Second, you can skim the fat, add a little bit of broth and an emulsifier, whisk until you have a nice thick ...
I think what you are getting that is you'd rather not have to thicken the stew in such a complex way. It's actually very easy to thicken with cornstarch, all you do is mix cornstarch with cold liquid and then pour it into the hot stew. If you put cornstarch directly in it will clump because of the heat. It doesn't take much water or milk, but if you don't ...
What you are actually doing is thickening with the starch from the flour or cornstarch; the fat is only helping it not clump. While there do exist methods of thickening with fat (emulsions such as beurre monte sauces, or even mayonnaise), they don't generally apply in a practical manner to the fat on top of a cooked down soup or stew.
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