Damn. Now I want beef stew.
Natter 47: My Brilliance Is Wasted On You People
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That's what I thought. I'm just worried that I've put too much liquid (stout and beef broth) in the stew pot, and it won't thicken enough.
That's what I thought. I'm just worried that I've put too much liquid (stout and beef broth) in the stew pot, and it won't thicken enough.
you can solve that three ways
1- just remove some of the liquid (give it some time though). Save for another use.
2. remove a ladleful of liquid, add a teaspoon of flour or cornstarch to the liquid. Stir to combine, then add back to stew.
3. remove some of the potatoes, mash to pulp with a fork (you can add flour or cornstarch here as well), and add back to stew.
I'm actually having leftover beef stew from this weekend. First, I made a stock of sorts with leftover beef ribs and mirrepoix. Then added beef, carrots, onion and celery.
I don't add the potatoes until the last 30 minutes or so, they get too mushy, IMHO.
1- just remove some of the liquid (give it some time though). Save for another use.
I think I'm going to do this, because I'm almost *certain* I put in too much liquid. Off to find a container ...
And the thought of his beautiful smile.Scola has the best smile.
Mmmm, stew... I don't usually even like stew but it sounds delicious right now.
I think I'm going to do this, because I'm almost *certain* I put in too much liquid. Off to find a container ...
you can use it as a base for another soup, or for cooking rice along with a beef dish. mmmmm.
Timelies all!
Happy Birthday Ginger!
Ok, so I have a baking question. The recipes I have for banana bread and pumpkin bread both call for Crisco. I'd rather not have the trans-fats Crisco brings. What can I substitute for solid shortening, and at what ratio?(i.e. how much of the substitution per cup Crsco)
Butter, same amount.
Jilli, if you make dumplings, they suck up much of/thicken the broth, too.
Jilli, you can also simmer until the meat is done, then take it out and boil down the liquid. Again beware of overcooking the veg, though.