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?
>>21590044I like it thin but we can still be friends
I like it in this sweet middle spot
>>21590044Thin is better to eat with bread. Thick is better to eat with rice.
>>21590374both are good
>>21590044Low effort slide thread. You didn't even cook anything.
>>21590397Low effort person, you offer no value. Remove yourself from the deck.
>>21590044Thick with bread, I like to spoon it on top rather than dip
>>21590044I always prefer my sauces thick. They should stick on potatoes easily.
varietyif it's thin i do use more hot sauce, if it's thick i use more peppers
>>21590044depends 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
>>21590044so thick it’s completely congealed
>>21590793Try arrowroot. The patrician choice.
>>21591100do 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
>>21591108You 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.
>>21591121Well 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
