If carrots, potatoes, and other vegetables are in the stew, remove a cup or so when they're fully cooked. Mash or puree the fully cooked vegetables in a food processor, and stir the puree into the stew.
Raise the heat and boil the stew uncovered to concentrate the liquid. Make sure the boil is a gentle one, and stir frequently so the bottom of the pan doesn't scorch. Also, don't do a final seasoning until after reducing the liquid, so you don't inadvertently intensify the saltiness.
Make a beurre maniee, a paste that's equal parts flour and softened butter. Start with 1/4 cup of softened butter, work in 1/4 cup of flour, and stir the paste into the stew, 1 tablespoon at a time, waiting a few minutes after each addition, until desired thickness is reached. Make sure to simmer the stew long enough (about 5 minutes) so no floury taste remains.
Mix 1 or 2 tablespoons instant flour (Wondra) with an equal amount of liquid (cold or hot; additional or from the pot), then stir into the stew a tablespoon at a time.
Read More http://www.bonappetit.com/tipstools/tips/2008/04/how_to_thicken_stew#ixzz1fWLL2erD
No comments:
Post a Comment