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From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: stew
Date: Sun, 27 Apr 2025 10:10:11 -0000 (UTC)
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On 2025-04-26, Bruce <Bruce@invalid.invalid> wrote:
> On Sat, 26 Apr 2025 21:52:14 +0000, dsi100@yahoo.com (dsi1) wrote:
>
>>On Sat, 26 Apr 2025 17:33:38 +0000, gm wrote:
>>
>>> On Sat, 26 Apr 2025 1:37:26 +0000, dsi1 wrote:
>>>
>>>> On Fri, 25 Apr 2025 23:15:50 +0000, BryanGSimmons wrote:
>>>>
>>>>> On 4/25/2025 1:07 PM, dsi1 wrote:
>>>>>> On Fri, 25 Apr 2025 12:01:13 +0000, BryanGSimmons wrote:
>>>>>>
>>>>>>> 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.
>>>>>>>
>>>>>>> https://photos.app.goo.gl/2F6MhKBvBeNStDNB7
>>>>>>>
>>>>>>> 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.
>>>>>>
>>>>>> 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.
>>>>>>
>>>>>> https://photos.app.goo.gl/gTPvQWwHDoNmanVX8
>>>>>  >
>>>>> DUMP OUT BEEF WATER?  NEVER!!!!!!  Fuck clarity.
>>>>
>>>> That's standard Asian practice. They don't like boiling blood in water.
>>>
>>>
>>> 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.
>
> 6% of Filipinos are Muslims.

Many cooks will skim off the foam and solids that rise to the top
when meat is boiled for stock.  I suppose discarding all the water
is more efficient.

Perhaps if Asians don't like boiling blood in water, they should
drain it out of the carcass, the way Western butchers do.  That
would leave the blood available for such delicacies as black
pudding and kiszka.

-- 
Cindy Hamilton