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.
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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.
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 ...
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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!
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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.
Sheryl, Crisco makes a non-transfat version. [link]