LogFAQs > #971108819

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Topic	What makes a good stew.... A great stew?
MeatiestMeatus 01/26/23 11:46:11 AM #9:	BigOlePappy posted... Roux is bad for stew. It is like you choose one or the other because roux flour will soak up too much and get lost in a stew. Huh? A stew is meant to be thicker than soup, no? Regardless, I like my stews a little thicker. That said, you can adjust a roux to be less thick. But I don't think I'd make a stew without a roux --- What's better than roses on your piano? A pickpocket that snatches y- wait, no... that's not it I messed it up let me try again... <cite>MeatiestMeatus posted [p:971108819] in What makes... [t:80325116]...</cite> <quote>BigOlePappy posted... </cite><quote>Roux is bad for stew. It is like you choose one or the other because roux flour will soak up too much and get lost in a stew.</quote>Huh? A stew is meant to be thicker than soup, no?Regardless, I like my stews a little thicker. That said, you can adjust a roux to be less thick. But I don't think I'd make a stew without a roux --- What's better than roses on your piano?A pickpocket that snatches y- wait, no... that's not it I messed it up let me try again...</quote> ... Copied to Clipboard!
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