Hot answers tagged

69 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 ...
user avatar
  • 58k
29 votes
Accepted

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 ...
user avatar
  • 124k
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://...
user avatar
  • 2,277
20 votes
Accepted

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 ...
user avatar
  • 46.8k
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 ...
user avatar
  • 38.3k
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. ...
user avatar
  • 20.1k
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: ...
user avatar
  • 31.4k
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 ...
user avatar
  • 66.5k
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 ...
user avatar
12 votes
Accepted

Should I brown meat for stew?

Browning ingredients (both meat and vegetables including the aromatics) before doing a braise or stew (which is what slow cookers do) helps develop depth of flavor, through the Maillard reaction where ...
user avatar
  • 72.3k
12 votes
Accepted

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 ...
user avatar
12 votes
Accepted

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 ...
user avatar
  • 63.9k
11 votes
Accepted

What does "unpeeled" mean?

Unpeeled means not peeled. Do not peel the carrots.
user avatar
  • 63.9k
10 votes
Accepted

Browning beef for beef stew?

The idea is to brown the outside of the meat in order to develop the flavour via the Maillard Reaction. This flavour will add to the richness and meatiness of the stew as a whole. Go ahead and give it ...
user avatar
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 ...
user avatar
  • 38.3k
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.
user avatar
7 votes
Accepted

At what point is a beef stew being overcooked?

If you're cooking low and slow, with enough liquid, you'll end up with a style of stew called ragoût. The trick is to not add the vegetables during the cooking, unless they're either something that ...
user avatar
  • 75.3k
7 votes

Can I fix this bad beef stew?

Right now I'm thinking of draining the whole mess and making a new gravy but if there's a way to salvage what's already there I'd try it. Before you pitch it, I'd consider cooking it even longer -- ...
user avatar
  • 75.3k
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....
user avatar
  • 1,937
7 votes
Accepted

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 (...
user avatar
  • 2,406
7 votes
Accepted

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.
user avatar
  • 45k
6 votes
Accepted

What is the difference between boiled vegetables and stewed vegetables?

The distinction is not so much what you add as what you do with the liquid. If I am making boiled carrots, when they're done I drain them, throwing the water away or possibly saving it to make soup ...
user avatar
  • 10.6k
6 votes

Is Hobgoblin a good substitute for Newcastle Brown in a beef stew recipe?

Hobgoblin is a dark brown ale and would work just fine as a replacement for Newcastle Nut Brown Ale for cooking purposes. Newcastle is more widely available than Hobgoblin, so is often used in recipes,...
user avatar
  • 66.5k
6 votes
Accepted

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 ...
user avatar
  • 124k
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. ...
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 ...
user avatar
  • 3,762
5 votes

Coating meat in flour before browning, bad idea?

I have done it both ways successfully. Flouring the meat before browning does give a little extra flavor, plus the flour continues to cook while the meat is braising. I personally think it gives a ...
user avatar
  • 18.2k
5 votes

Can I fix this bad beef stew?

Let's look at the factors you have enumerated as problems with the stew in its current state: Overcooked. By overcooked, I infer you are referring to the meat. There is essentially no way to fix ...
user avatar
  • 72.3k
5 votes
Accepted

Is it better to add roasted vegetables into beef stew?

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 ...
user avatar
  • 72.3k
5 votes

When to add vegetables to stew?

I have played around with this quite a bit myself. For me, boiling and then adding does not work. As suggested in derobert's remark, many of the veg traditionally added to a stew are there not just as ...
user avatar

Only top scored, non community-wiki answers of a minimum length are eligible