Re: stew

On Sat, 26 Apr 2025 17:33:38 +0000, gm wrote:

On Sat, 26 Apr 2025 1:37:26 +0000, dsi1 wrote:
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On Fri, 25 Apr 2025 23:15:50 +0000, BryanGSimmons wrote:
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On 4/25/2025 1:07 PM, dsi1 wrote:

On Fri, 25 Apr 2025 12:01:13 +0000, BryanGSimmons wrote:
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I browned the stew beef in some avocado oil, then put it to slow cook at
140F for 16 hours with a box of beef stock, and a generous amount of
freshly cracked black pepper.  I scooped out some of the stock into a
cup, let that cool, then added gelatin and corn starch.  I brought it
back to a boil, then stirred in the thickener, then added carrots, and
simmered for about 20 minutes.  Then I added S&P, MSG and ING, and the
potatoes.  The lid went back onto the multicooker for 15 minutes
pressure and slow release over about a half hour.
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https://photos.app.goo.gl/2F6MhKBvBeNStDNB7
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Next time I'll double the corn starch, but other that that it was
perfect.  My wife said it was the best stew she'd ever had.  We ate all
the carrots and potatoes, and there was meat and broth left, so I added
carrots, and it's pressure cooking right now.

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I've cooked stew in a slow cooker. It was just chuck in the slow cooker
with water to begin with. It was cooked for an hour or so, then the
water was dumped out, the meat was rinsed, and clean water was added.
This was done for clarity. The beef was cooked until done. A roux, of
oil and flour, was made in a frying pan and added to the cooker. The
veggies were added next. That's all, folks.
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https://photos.app.goo.gl/gTPvQWwHDoNmanVX8

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DUMP OUT BEEF WATER?  NEVER!!!!!!  Fuck clarity.

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That's standard Asian practice. They don't like boiling blood in water.

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AMAZING...!!!

To be sure, most Americans would never think to do something like that.
My auntie taught me that practice. She said that pork was a dirty meat.
She had a plate lunch place in town. I saw her preparing food for the
restaurant but I was never interested in cooking at that age. Too bad.
https://www.youtube.com/watch?v=VK5sR9haKco&t=28s