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2016-01-23 22:04:43 Post No. 7300961
Post No. 7300961
Ok, I've come for some stew advice, it's a cold comfy time calling for hot comfy food.
Never made stews before. It seems pretty common to add flour to the stew. I could do that, but I plan on adding pig feet so would that add the necessary thickness instead of having to use flour? And I've always had trouble with potatoes. When I've eaten good stews at a pub or restaurant, the potatoes come out chewy in a good way, rather than mushy that mine to come out when I try to cook them in water. Is there a trick to it? Is it purely down to using waxy potatoes? I have russets. (also to peel or not to peel?).
Since I'm poorfag, I don't have much in the way of protein, I'm thinking of adding chicken, but as I said before I'm also planning to use pig feet for the stock. Won't be too funky to make a chicken/pork stock right?
And finally my biggest trouble with soups/stocks is getting the water ratio right, I usually end up putting too much water in the stock.