thickening stews for the crockpot

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thickening stews for the crockpot
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12Bore

Joined: 15 Jun 2008
Posts: 9088
Location: Paddling in the Mersey

Posted: Mon Jan 02, 12 9:00 pm Post subject:
When all else fails:

Katieowl

Joined: 01 Jun 2006
Posts: 4317
Location: West Wales

Posted: Mon Jan 02, 12 9:10 pm Post subject:
Yeah 12 bore those are ace...you can use them to thicken sweet stuff too. Magic beans for the kitchen! Kate

Nick

Joined: 02 Nov 2004
Posts: 34498
Location: Hereford

Posted: Mon Jan 02, 12 9:31 pm Post subject:

Katieowl wrote:

Yeah 12 bore those are ace...you can use them to thicken sweet stuff too. Magic beans for the kitchen!

Kate

You should be banned from kitchens. For ever.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42130
Location: North Devon

Posted: Mon Jan 02, 12 9:36 pm Post subject:
Harsh but fair.

Nick

Joined: 02 Nov 2004
Posts: 34498
Location: Hereford

Posted: Mon Jan 02, 12 9:39 pm Post subject:

sean wrote:

Harsh but fair.

12Bore has them as for when all else fails. Katie suggests using them in sweet things. Where am I harsh?

Bebo

Joined: 21 May 2007
Posts: 12586
Location: East Sussex

Posted: Mon Jan 02, 12 9:46 pm Post subject:

Nick wrote:

Katieowl wrote:

Yeah 12 bore those are ace...you can use them to thicken sweet stuff too. Magic beans for the kitchen!

Kate

You should be banned from kitchens. For ever.

What's your suggestion then, o master of chefly faffing?

Nick

Joined: 02 Nov 2004
Posts: 34498
Location: Hereford

Posted: Mon Jan 02, 12 9:47 pm Post subject:
Flour on your meat, or cornflour in water. Nothing fancy.

dpack

Joined: 02 Jul 2005
Posts: 39855
Location: yes

Posted: Mon Jan 02, 12 11:16 pm Post subject:
a good butter and strong flour mixed to a paste then mixed in a bit at a time works well ,take stock in a ladle, cool ,mix a little paste into stock ,mix into stew repeat until thick enough old school french chefs style extra stirring pays

kirstyfern

Joined: 03 Jan 2010
Posts: 1574
Location: Great Dunmow, Essex

Posted: Mon Jan 02, 12 11:21 pm Post subject:

12Bore wrote:

When all else fails:

Fantastic but expensive. I managed to get a huge tub from Makro but havn't been there for ages and can't brlieve how expensive the small tubs are!

If you use any flour then you should bring the mixture back to the boil so if I realize the sauce needs thickening as I'm dishing up i use the granules, otherwise I use cornflour and gravy browning 20 mins before the end of cooking, just remember if you are stirring lots with the meat in you can end up with 'string soup' rather then stew, LOL! So get that meat out first!

I generally cook any stews with potatoes in, they are good for thickening and meat on the bone is best, or coat it with flour and brown first...

Last edited by kirstyfern on Mon Jan 02, 12 11:27 pm; edited 3 times in total

Pilsbury

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Mon Jan 02, 12 11:21 pm Post subject:

dpack wrote:

a good butter and strong flour mixed to a paste then mixed in a bit at a time works well ,take stock in a ladle, cool ,mix a little paste into stock ,mix into stew

repeat until thick enough

old school french chefs style

extra stirring pays

beurre manie as Bebo suggested

dpack

Joined: 02 Jul 2005
Posts: 39855
Location: yes

Posted: Mon Jan 02, 12 11:23 pm Post subject:
my best rapid cheat is to stir freeze dried potato powder and a bit of jar mustard into a stew to get the lipid and aqueous melded together to make a proper saucy dish

Katieowl

Joined: 01 Jun 2006
Posts: 4317
Location: West Wales

Posted: Tue Jan 03, 12 9:22 am Post subject:
I also use peanut butter to thicken curries - so there. I don't get many complaints! Kate

alice

Joined: 18 Feb 2006
Posts: 2820

Posted: Tue Jan 03, 12 9:53 am Post subject:
I find if the recipe includes a good dollop of tom puree at the beginning then the liquor usually thickens quite a bit by the end of cooking time. Or am I imagining it?

oldish chris

Joined: 14 Jun 2006
Posts: 4148
Location: Comfortably Wet Southport

Posted: Tue Jan 03, 12 11:31 am Post subject:

Lets have a bit of public decency round here! Some are some things that you can do in private that, even though virtually everyone else does it, must still not be mentioned in public.

The use of gravy granules for making gravy is a "no-no". The use of gravy granules for thickening soups and stews totally unmentionable.

Although I may have done it in the past, I wouldn't dream of suggesting such a thing in a forum.

Katieowl

Joined: 01 Jun 2006
Posts: 4317
Location: West Wales

Posted: Tue Jan 03, 12 11:49 am Post subject:
Yes but if you are also using a SLOW COOKER rather than simmering for hours over a real wood fire I think the decency kind of goes out the window KWIM If you have to get a meal on the table every bloody night, for people who don't even say thank you most of the time, all the faffing about with making a roux is bollox IMHO. Just sayin' Kate

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