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68 votes

Can I use cooking sherry instead of red wine in my stew?

"Cooking wine" is unfortunately ubiquitous on US mega-mart shelves. It is notoriously bad. I mean really, really notoriously bad. It starts bad, and then they add obscene amounts of salt so that it ...
Jolenealaska's user avatar
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29 votes
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What is the best way to turn soup into stew without using flour?

I wouldn't actually call a soup with thickened liquid "a stew", for me a stew is a cooked dish with very little liquid altogether, be it thick or thin. Because of this, I would suggest a ...
rumtscho's user avatar
  • 139k
28 votes

What is the best way to turn soup into stew without using flour?

Let's leave aside the question of what separates a soup from a stew (there's no real answer, only mostly arbitrary opinions - which seems to be a somewhat widely shared belief around here: https://...
Juhasz's user avatar
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19 votes
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Parboiling potatoes to make them softer in a stew

45 minutes of boiling is more than enough time to soften potatoes regardless of altitude. Parboiling potatoes before roasting frees up and gelatinizes starches on the outside of the potatoes that ...
Sobachatina's user avatar
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19 votes

Safe to cook with alcohol

In general, we can assume that it will never boil off to zero. By a combination of reduction and dilution we can get to undetectable levels, less than in ripe fruit and some breads. The "zero ...
Chris H's user avatar
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18 votes

Can I make a neverending Soup in an instantpot?

I've actually tried it. It didn't work very well for me, but it might work better for you. The problem is, cookers like the Instant Pot are designed for quick pressure cooking first and foremost. ...
Sneftel's user avatar
  • 29.5k
15 votes

Can I make a neverending Soup in an instantpot?

I agree with Sneftel's answer that the quality is likely to degrade over time due to contents settling and breaking down into stuff that doesn't taste good. But just to add a thought regarding safety: ...
Athanasius's user avatar
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14 votes

Do you add frozen peas directly to flavor bases or you have to boil them?

There's no point in boiling peas separately if you can cook them in whatever dish you are making, it's an extra pan to clean up and you lose whatever flavor gets leached out in the cooking process. I ...
GdD's user avatar
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13 votes
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What does "unpeeled" mean?

Unpeeled means not peeled. Do not peel the carrots.
moscafj's user avatar
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13 votes

Can fresh (frozen) beans be added directly to stew?

It worked phenomenally! I quick-released my stew ~5 minutes earlier than usual, added the frozen beans (no extra water needed- the beans were just covered by the liquid) pressure cooked on high for 7 ...
Tjaden Hess's user avatar
13 votes

Is flouring meat necessary in stews (specifically ossobuco)?

I'd say the reasoning is three-fold. It cooks it first, in oil, so it's not going to go lumpy when liquid is added, same premise as a roux but one-pot. It saves having to make up a slurry later, ...
Tetsujin's user avatar
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12 votes
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Safe to cook with alcohol

As a general rule, the answer by Chris H is accurate. Most recipes that involve wine only use a small amount and typically involve cooking in a way that causes most of the alcohol to evaporate (or ...
Austin Hemmelgarn's user avatar
12 votes
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Can fresh (frozen) beans be added directly to stew?

I see instructions for pressure cooked frozen butter beans, which call for 4 minutes at high pressure, followed by about 10 minutes of natural pressure release. So, I would certainly add them at the ...
moscafj's user avatar
  • 75.8k
9 votes

Can I use cooking sherry instead of red wine in my stew?

Another option is to freeze wine - buy a bottle, use what you need this time and freeze the rest in containers of about a cup. Red doesn't freeze completely solid so keep the containers the right way ...
Chris H's user avatar
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9 votes

What is the best way to turn soup into stew without using flour?

Add a can of chickpeas to the soup/stew and include some of the liquid (Aquafaba) from the tin. The Aquafaba is an excellent thickener, even by itself.
Alasdair Macdonald's user avatar
7 votes

Can I use cooking sherry instead of red wine in my stew?

I'd suggest buying something like Franzia -- a box of wine with a bladder so that air can't get in. They last in the fridge for a few months, so you can use it as a supply for cooking wine for a while....
Batman's user avatar
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7 votes
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Beef Bourguignon Vs Daube Provencal

The main differences: Bourguignon is made with a red wine from the Burgundy (Bourgogne) region. Daube is a southern dish, from provence/languedoc, and would typically be made with a richer red (...
canardgras's user avatar
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7 votes
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Should I parbake the bottom crust for a savory pie?

No, simply because there's no way to attach the top crust to the bottom crust, once the bottom crust is parbaked. In general, pot pies are not pre-baked.
FuzzyChef's user avatar
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6 votes
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Does resting stew lead to more succulent meat?

It has nothing to do with meat absorbing liquids, that doesn't happen just as you explained it. Once meat has become dry, it doesn't get succulent again by somehow spongeing up liquid. The recipe is ...
rumtscho's user avatar
  • 139k
6 votes

Saucepan Accessory

Using a drop-lid or otoshibuta is commonly used for Japanese simmered dishes. Take a look at the lids shown on this site: the metal ones are more or less the shape you described, albeit without a lip. ...
Benjamin Kuykendall's user avatar
6 votes

What is the best way to turn soup into stew without using flour?

You can mix it with mashed potatoes or with mashed pumpkin or butternut. You can overcook rice to the point that it becomes a mushy paste and use that as a thickener. You can even take stale bread ...
Neil Meyer's user avatar
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6 votes
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Can I add lentils to a baked chicken-and-vegetable stew?

I would strongly suggest boiling the lentils first and then adding them to the bake or to the semi-finished product. Keep in mind that when baking at 325 F lentils may easily take 30-60 minutes. ...
SpaceOrphan's user avatar
5 votes

Tough Stew Meat for a Carbonnade

It sounds like you did everything right except you didn't cook it long enough. Pre-cut stew meat is often from tough cuts, and can sometimes take a long time to get tender. I would suggest lower and ...
GdD's user avatar
  • 76.7k
5 votes

Safe to use pressure cooker for beer stew?

It is perfectly safe to add beer to any recipe in a pressure cooker. (well, any recipe you might use beer for outside a pressure cooker). While I've not done this with rabbit I have with venison (for ...
Cos Callis's user avatar
  • 18.2k
5 votes

Is there a general strategy to cooking a stew?

You can't give a general approach the way you outlined it, as different cuts of meat (and different ages of the animal) demand different cooking times. So the timing of the vegetables would have to be ...
remco's user avatar
  • 1,157
5 votes

Olives in French Beef Stew

If the recipe said to simmer them slowly with the meat, you might be pleasantly surprised as they could blend in with the other flavors. (Or not, but it might be worth a try with a smaller amount.) ...
Stephie's user avatar
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5 votes

Beef Bourguignon Vs Daube Provencal

On a quick glance, one might easily confuse one with the other, but if you take a closer look, there are some subtle and not-so-subtle differences. You may want to consider that the method of “sear ...
Stephie's user avatar
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5 votes
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Why does my chopped beef come out too tough?

As Raditz_35 mentioned in his comment you prepare the meat in different way than you want to. Yes, in curry and stew/gulash you use low quality (it's not actually low quality per se, it's just more ...
SZCZERZO KŁY's user avatar
5 votes

Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond?

I avoid dark-colored pans when I want to watch the color of a transparent or translucent mixture, such as cooking down fond or making caramel. (Situations where I need to make a split-second decision ...
Sneftel's user avatar
  • 29.5k
4 votes

Should I brown meat for stew?

Honestly, I had always done the things said to add flavor—browned the meat, used stock instead of water, wouldn’t think about omitting garlic. One day I was preparing beef short ribs, bone-in, and I ...
Margo Moore's user avatar

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