Thread: Beef stew
View Single Post
  #25 (permalink)   Report Post  
Posted to rec.food.cooking
wolfy's new skateboard wolfy's new skateboard is offline
external usenet poster
 
Posts: 736
Default Beef stew

On 5/23/2021 2:03 PM, dsi1 wrote:
> On Sunday, May 23, 2021 at 9:42:57 AM UTC-10, Dave Smith wrote:
>> On Sun, 23 May 2021 12:27:27 -0700 (PDT), dsi1
>> > wrote:
>>
>>> On Sunday, May 23, 2021 at 8:32:44 AM UTC-10, wolfy's new skateboard wrote:
>>>> On 5/22/2021 4:10 PM, dsi1 wrote:
>>>>> On Saturday, May 22, 2021 at 10:47:17 AM UTC-10, cshenk wrote:
>>>>>> I have been remiss in grocery shopping. I am out of all but Carrots,
>>>>>> Potatoes, Bell Peppers, Mushrooms, and onions.
>>>>>>
>>>>>> Plotting a beef stew. Kinda matches what I have here. Lots of spices,
>>>>>> and other types of staples.
>>>>>>
>>>>>> Any special ideas you like? Too late to add other veggies but will
>>>>>> develop recipe as I go.
>>>>>
>>>>> I once had the idea to have a clove flavored stew. I made it and it turned out exactly as I envisioned it. What I didn't foresee was the negative reaction to it. These days, I don't add cloves to stews.
>>>>> What I'd like to see is Japanese roux cube in the stores that you'd use for stews and curries. You can get roux cubes at the market but they flavored. A non-flavored roux cube would allow one to get a thick and smooth stew after you've started - a great convenience. OTOH, I could probably just make some myself.
>>>>>
>>>> A little water and cornstarch should suffice, or maybe water and flour
>>>> made into a slurry.
>>>
>>> I use that slurry a lot in my cooking. A Japanese roux-based stew is a higher level refinement. It's pretty awesome!
>>>

>> And Asian!
>>>

>>
>> --
>> This is a message from the other Dave Smith.

>
> It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. I also like the Japanese/Hawaiian cooking styles of not using any herbs in stews or most dishes.
>


I like the idea quite a bit:

https://youtu.be/leW4q0iv4V8

But is there a non-curried Japanese roux if one prefers for beef stew?

I had the idea it might use rice flour or some such.

Too gritty?

Can one make a grits-based roux?

All I can find is:

https://youtu.be/k9pKCTnKA9U

Which I would 'wolf' down...

:-O