hey, /ck/ I've never made stew before. here's

File: IMG_20170703_152517.jpg (1MB, 4160x2340px) Image search: [Google]

1MB, 4160x2340px

meat

File: IMG_20170703_153930.jpg (2MB, 4160x2340px) Image search: [Google]

2MB, 4160x2340px

Seasoned

Looks like a pretty good set of ingredients. I recommend putting in some red wine.

>>9125492
what did you season it with?

>>9125407
Don't forget. Some things are best pan fried before adding to the stew -other ingredients should just be plopped in there. Try to use ingredients with similar cooking time or prepare to time many different things and adding things over time. Also. Try to stick to two herbs -definitely not more than three unless yoiu know exactly what you are doing.

File: IMG_20170703_154022.jpg (2MB, 4160x2340px) Image search: [Google]

2MB, 4160x2340px

>>9125514
Just salt and pepper
>>9125497
I forgot the red wine

File: 1474924891474.jpg (27KB, 600x418px) Image search: [Google]

27KB, 600x418px

>>9125521
>>9125407
>fungus

File: IMG_20170703_154651.jpg (2MB, 4160x2340px) Image search: [Google]

2MB, 4160x2340px

Browned and put in a separate container

>>9125516
This.
Brown the meat and veggies and get a nice fond going. Then deglaze that shit.

>>9125533
looking good op, beef?

Is this too much?

>>9125542
Angus beef the tag said

File: IMG_20170703_154946.jpg (2MB, 4160x2340px) Image search: [Google]

2MB, 4160x2340px

>>9125544
Shit. Forgot pic

>>9125556
naw, shit'll shrink down
You could've cut them up a bit smaller though

>>9125407
What liquid are you using for the stew?

Four little onions quartered and a whole-ish head od garlic peeled and the bottom removed

Is this too much garlic?

>>9125608
yes, use like 6 cloves

>>9125583
>>9125583
>What liquid are you using for the stew?
water I guess.

File: IMG_20170703_160500.jpg (1MB, 4160x2340px) Image search: [Google]

1MB, 4160x2340px

>>9125608
>>9125618
Forgot pic

>>9125608
unless you really love garlic, yes

>>9125622
Good luck with that, you might end up with a water soup if your not careful

>>9125622
A good stew/soup usually depnds on the base it's cooked in

it's pretty hard to fuck up a stew op
but I have a feeling you're going to end up with soup

File: IMG_20170703_161422.jpg (2MB, 4160x2340px) Image search: [Google]

2MB, 4160x2340px

Just let the heat delayed the onions and give the 6 cloves a light browning. I'll put this ontop the resting mushrooms

>>9125622
Some beef or veggie stock would be better imo. Water might just leech the taste from everything.
>>9125608
That's entirely too much garlic for one stew. I'd do what one of the other anons said and use about 6. I mean if you really like garlic then be my guest but it's a strong flavor.

>>9125658
>>9125622

use stock

>>9125583
>>9125622
>>9125637
>>9125644
>>9125653
>>9125659

I've got some stock powder and a jar of fire roasted tomatoes

I'll just do a quick thick broth I suppose. I didn't know about the base

>>9125622
abandon thread

>>9125659
I second this, use stock for a tastier stew.
>>9125658
Why not chop your onions up smaller? Won't they be awfully chunky in your stew

File: IMG_20170703_162127.jpg (1MB, 4160x2340px) Image search: [Google]

1MB, 4160x2340px

Some juices from the meat and mushrooms

We're making stock

File: IMG_20170703_162358.jpg (2MB, 4160x2340px) Image search: [Google]

2MB, 4160x2340px

oh well

>>9125685
You're making broth, stock is made when long simmering with bones to extract all there delicious flavor.

Not trying to be a dick, I just know alot about cooking

>>9125704
oh, wow

it tastes pretty good

>>9125708
okay

>>9125407
>>9125458

Looks like you got a good set of ingredients, as long as you don't burn it or seriously fuck it up, should come out good

File: chenputer.jpg (43KB, 400x400px) Image search: [Google]

43KB, 400x400px

so wheres your roux

>>9125708
How do they make vegetable stock??? I keep looking, but my butcher won't sell me vegetable bones... please help

>>9125733
the butcher only deals with animals not vegetables of course he can't sell you any vegetable bones.
try the farmers market

>>9125711
Be honest, no it doesn't.

>>9125755
the taste should be fine, it's the consistency thats fucked

File: IMG_20170703_164023.jpg (1MB, 4160x2340px) Image search: [Google]

1MB, 4160x2340px

chopped

File: IMG_20170703_164257.jpg (1MB, 4160x2340px) Image search: [Google]

1MB, 4160x2340px

>>9125724
I should make some

>>9125733
They dont

>>9125787
Do you have a big pot to combine it all and just let it simmer for a while?

Anyone else here /ChoppedAPotatoAThousandTimesAndStillThinkToMyself"SomehowI'mDoingThisWrong"/?

>>9125804

yes. I do.

also, I don't know what a roux is.

>>9125804
Nah, I'm making this stew entirely in the skillet

>>9125813
this desu

File: IMG_20170703_170108.jpg (1MB, 4160x2340px) Image search: [Google]

1MB, 4160x2340px

threw everything in the pot

it fits.

>>9125881
taste it as it cooks it will take more salt than you think it will

>>9125881
Looks under seasoned. Also switch too red potatoes and leave the skin on.

File: Screen Shot 2017-07-03 at 8.16.27 PM.png (67KB, 214x196px) Image search: [Google]

67KB, 214x196px

Pee in it

File: This entire post .jpg (124KB, 800x796px) Image search: [Google]

124KB, 800x796px

>>9125940

>>9125926
I agree with this anon. Slowly add salt and taste it, it'll go from tasting like water to a real stew quickly.

File: IMG_20170703_172054.jpg (1MB, 4160x2340px) Image search: [Google]

1MB, 4160x2340px

>>9125970
>>9125926
you're not lying are you?

File: IMG_20170703_172526.jpg (1MB, 4160x2340px) Image search: [Google]

1MB, 4160x2340px

now I wait for it.

how do y'all like Annie? I honestly love her.

>>9125528
>children

>>9125995
no, not lying. taste taste taste. salt when needed. you will notice the richer flavor developing

>>9125995
A stew is hella dense, it needs a lot of salt. Everything needs more salt than you expect. Notice how whenever a chef says
>and a pinch of salt
and they add a Fuck ton of salt? Yeah

>>9126004
pistachio, mint choc chip or sherbert

>>9126004
Shut up. Ice cream like that is consumed exclusively by boylovers. Kill yourself, you sick fuck.

File: IMG_20170703_174611.jpg (1MB, 4160x2340px) Image search: [Google]

1MB, 4160x2340px

>>9126042
what about C&C

>>9126085
Yeah, you sound like the kind of person that craves shota peen. Coward.

Op, heres some tips for braises/stews:
- salt your meat early ( season all my meat when I come back from the butcher/market, even if I'm not cooking it for a few days)
- choose a fattier cut pork loin is lean go with a pork shoulder next time.
- flour your meat before searing. It ensures a dry surface for browning, creates a better crust and more sucs (sticky bits in your pan is flavor), creates a thickener for your finished sauce and smells great while cooking.
- Use stock (homemade) but water is better than store bought stocks though, just choose a very small pot to cook in and use a ton of aromatics. Look at braising in milk for pork (old italian recipe)
- season as you go you want it to be underseasoned to begin with as the braise will evaporate and become more intense as it cooks, you can always add but fixing a salty stew is near impossible. Bland starches (rice/potato) can help fix it but it's better to not fall in that pit.

File: IMG_20170703_180219.jpg (1MB, 4160x2340px) Image search: [Google]

1MB, 4160x2340px

oh shit, nibba

>>9126111
how do you feel about this >>9126016 >>9125926

>>9125492
You overcrowded it

>>9126175
they are correct, do season it but don't overdo it. Go easy until about 45 minutes into cooking and taste. Also don't just season with salt. Fish sauce and honey is great in stews/braises. You don't want to taste fish sauce or honey in your dish but you want it to deepen and enhance your broth/sauce.

File: IMG_20170703_184427.jpg (2MB, 4160x2340px) Image search: [Google]

2MB, 4160x2340px

and done

this episode was brought to you by the Mommy Cinematic Universe

>>9125818
Fat and flour.

File: IMG_20170703_190537.jpg (1MB, 4160x2340px) Image search: [Google]

1MB, 4160x2340px

that was delicious. very hearty.

now back to Annie posting on /mu/

>>9125733
i keked

>>9126353
looks like you ended up with a tasty stew and some good advice for next time along the way

>good thread boys

goodnight

>>9126111
Water is better than store bought stock? What's your rationale?

>>9126871
He's autistic.

>>9126871
Have you tasted store bought stock? It tastes like salty dishwater that gets concentrated. Plus braises and stews have this magical ability of producing a broth while cooking low and slow, you just have to know how to cook to coax out the flavors.

>>9126946
I tried using a store bought veggie stock a while ago, it just tasted like salty water that someone put a bit of tomato juice into. If you aren't making your own stock, a cheap but drinkable beer is a better substitute.

File: sink91.jpg (58KB, 491x364px) Image search: [Google]

58KB, 491x364px

>>9126871
depends on the water quality, but that said, the locations those factories are don't usually have top tier piping in their area either.
I could go on and on about the different tastes and smells water gains without even having to touch on the actual conditions of the factories and how well their minimum wage sanitation crews do their job.

that entirely aside, i'd rather use bouillon cubes than pre-made liquid stock any day, it's far more convenient and tastes a shit tonne better than that powdered crap

>>9126957
>a cheap but drinkable beer is a better substitute.
That's good with beef but you have to counter the bitterness from hops, I agree and have used it.
I've also used pureed tomato, milk (mentioned before) and ciders (works great with pork shoulder) and coconut milk.
Water, you have to treat like a stock. Dice your aromatics slightly smaller and strain and refresh if you're still not getting flavor you want, Use tons of veg, add your dried herbs to your sweating onions/leeks/carrots, add tomato paste after your aromatics reach the desired color...There are many ways to build flavor with just using water. It IS the universal solvent. But homemade stock is best.

>>9125556
should have taken the stems off the small button mushrooms senpai.

File: IMG_20170704_091126.jpg (2MB, 4160x2340px) Image search: [Google]

2MB, 4160x2340px

some leftovers for breakfast

>>9126975
Those things are cute. I wish I could have a pet one.