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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
PostPosted: Mon Jan 02, 12 9:00 pm    Post subject: Reply with quote
    

When all else fails:

Katieowl



Joined: 01 Jun 2006
Posts: 4317
Location: West Wales
PostPosted: Mon Jan 02, 12 9:10 pm    Post subject: Reply with quote
    

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
PostPosted: Mon Jan 02, 12 9:31 pm    Post subject: Reply with quote
    

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
PostPosted: Mon Jan 02, 12 9:36 pm    Post subject: Reply with quote
    

Harsh but fair.

Nick



Joined: 02 Nov 2004
Posts: 34498
Location: Hereford
PostPosted: Mon Jan 02, 12 9:39 pm    Post subject: Reply with quote
    

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
PostPosted: Mon Jan 02, 12 9:46 pm    Post subject: Reply with quote
    

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
PostPosted: Mon Jan 02, 12 9:47 pm    Post subject: Reply with quote
    

Flour on your meat, or cornflour in water. Nothing fancy.

dpack



Joined: 02 Jul 2005
Posts: 39855
Location: yes
PostPosted: Mon Jan 02, 12 11:16 pm    Post subject: Reply with quote
    

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
PostPosted: Mon Jan 02, 12 11:21 pm    Post subject: Reply with quote
    

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
PostPosted: Mon Jan 02, 12 11:21 pm    Post subject: Reply with quote
    

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
PostPosted: Mon Jan 02, 12 11:23 pm    Post subject: Reply with quote
    

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
PostPosted: Tue Jan 03, 12 9:22 am    Post subject: Reply with quote
    

I also use peanut butter to thicken curries - so there.

I don't get many complaints!

Kate

alice



Joined: 18 Feb 2006
Posts: 2820

PostPosted: Tue Jan 03, 12 9:53 am    Post subject: Reply with quote
    

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
PostPosted: Tue Jan 03, 12 11:31 am    Post subject: Reply with quote
    

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
PostPosted: Tue Jan 03, 12 11:49 am    Post subject: Reply with quote
    

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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