Thread 21590044

Beef stew is my favorite food. But I only really like it if it's thick. So if it's less a soup and more of a ragout. What are other people's opinions on this? Stew: thick or thin?

>>21590044 (OP)
I like it thin but we can still be friends

I like it in this sweet middle spot

>>21590044 (OP)
Thin is better to eat with bread. Thick is better to eat with rice.

>>21590374
both are good

>>21590044 (OP)
Low effort slide thread. You didn't even cook anything.

>>21590397
Low effort person, you offer no value. Remove yourself from the deck.

>>21590044 (OP)
Thick with bread, I like to spoon it on top rather than dip

>>21590044 (OP)
I always prefer my sauces thick. They should stick on potatoes easily.

variety
if it's thin i do use more hot sauce, if it's thick i use more peppers

>>21590044 (OP)
depends how one thickens the stew. starch isn't so good, flour slurry is terrible, put properly toasted flour made into a brown roux is the lord's gravy.

I generally make mine medium thick because the leftovers get progressively thiccer and I enjoy this process of refinement

>>21590044 (OP)
so thick it’s completely congealed

>>21590793
Try arrowroot. The patrician choice.

>>21591100
do you toast it into a roo' or just made a slurry with it?

a quick google revealed that it's virtually flavourless by itself but that it makes clear glossy sauces. could be fine in something like beef stew but it seems almost like a pectin or gelatin and I'm not so sure that's the kind of stootexture I want

>>21591108
You can just add it as a slurry. It also needs lower temperatures compared to flour or other starches.
Best usage is for clear sauces or stuff like lightly thickened fonds.

>>21591121
Well a box of arrowroot costs about $1 so I'll give it a try. Thanks anon, I will be missing my toasted flour gravie but always nice to try something new, and this is easier anyway