Is it just me, or does boiling a stew outright eliminate most of the spices (paprika, cumin, garlic) after a while?
They're volatile aromatics, high heat destroys the compounds that give them flavor. That's why you shouldn't season a steak with pepper before searing all you're doing is creating a crust of charcoal.
>>21940505Pretty girl sex sex sex
>>21940507Dumbass
>>21940505>boilingyou gotta keep it low and slow brother
>>21940505if it reaches a boil it's no longer a stew as "stewing" is the process.
>>21940505that's why some recipes will tell you to cook the things that take longer first and then add those flavorings near the end
>>21940588>>21940550ooooh ...
>>21940593This anon gets it, time greatly changes garlic. Green onion for example is nearly gone after 50minutes of something. I recommend it in the last ten minutes if you want to taste it.
>>21940745not just garlic. every spice evaporates under enough heat.
>>21940745nobody is cooking green onion for 50 minutes in anything unless theyre retarded, in which case you wouldnt be able to explain anything to them anyway.
>>21940802In Indian cuisine they use a technique called "tadka" (tempering) to help maximise spice flavour. They bloom spices in oil or ghee for a couple of minutes then add it to the stew at the end, rather than cooking the spices in the stew for a long time.This also works for herbs and aromatics like garlic.
You gotta add the spices later. Also this>>21940830
>>21940507Thats crazy. I watched a video of a guy who seasons his cutting board. NOT his steak!?! Isnt that wild?
>>21940830this is a solid method. I'm not the biggest fan of indian cuisine but they have figured out handling aromatics.
>>21940505why are you boiling a stew? you’re supposed to simmer it
>>21940852sounds like a lifetime /ck/ user
>>21940505I'll only tell you if you share source.
>>21940505>paprikaThis only adds color. Retards will tell you that this is untrue but it's the placebo effect. Real cooks don't use it at all.
>>21940507>aromaticsOpinion disregarded. Meme buzz word that only cooklets who think that they are not cooklets use.
>>21941049shut the fuck up. don't talk about buzzwords when your entire post is nothing but meaningless buzzwords
>>21941065>>21941049>>21941048fellas, settle down.just give me source for the hoe in OP, I'll be on my way, and you can discuss stews and spices amicably.
>>21940815someone has probably used it in soup or stew and realized it didn't build flavor like regular onions would
>>21941126*raises paw*
>>21941165*bear arms*
>>21940907If only, his beans or no beans in chili would be legendary.
Yes
>>21940745you guys cook green onions?i thought it was only to be ever used as a garnish fresh at the end of cooking. it tastes pretty good
>>2194050599% of the time you just get a soup or whatever to a low simmer like 180F and it doesn't lose much
>>21940507>high heat destroys the compounds that give them flavorHigh heat or long exposure to any heat outside of a sealed container. >>21941049Correct. He said "volatile aromatics" which is a mish mash of chemistry and culinary lingo. There are culinary "aromatics" which are smelly things you add at the end like garlic or rosemary. There are also "volatile aromatic compounds" which are a group of chemicals that evaporate into the air rapidly. Yes, some of the components that give "aromatics" their characteristics are "volatile aromatic compounds". But "volatile aromatics" are not a thing, these are two different things from two completely different categories. So the dude you and I replied to is a retarded cooklet.
i made a pretty good chicken noodle soup for my old job. i served it with croutons on the side tossed with deep fried sage, thyme and rosemary so that the flavors were bright. the soup stood up fine without the croutons but the croutons took it even higher
>>21941048>paprika only adds colorSomeone's been selling you colored chalk dust. Real paprika has plenty of taste, even when mild.
Boiling, or cooking at high heat, will destroy a lot of the antioxidants and other healthy chemicals (allicin in garlic, or curcumin in turmeric, for example)I tend to add spices at the end of cooking when I want them for their medicinal value.
>>21941553>Correct>proceeds to "agree" with an entirely different point, which ends up disagreeing to the replied to post>is just being pedanticgo brush your teeth
>>21940505This is why I add the most salt and spices at the very beginning when you're sauteing.(however, I don't recommend adding a shit ton of salt because that can end up drying out the meat)You can get away with adding a lot of seasonings though, because that's all you're gonna need to until it's finished. It balances itself out during the simmering process and it will taste better than if you added them in the middle of it or at the very end.
>>21941049Aromatic is a regular term in culinaire. It's just Anglos as always who fuck it up.
so what now
>>21941671>confused anon is still confusedOh well
>>21940505Whore fatigue.
>>21941968she looks like a nice girl. this picture is from before being a whore was normalized.
>>21941977Emo and scene girls were the biggest whores, though
>>21941980i can fix them
>>21941968>>21941977>>21941980>>21941982Who is she?
>>21942009Lenexwants.
>>21942011
>>21941968ikr
>>21940550enjoy your tough meat
>>21942222>low and slow makes meat toughcondolences on your retardation
>>21942009Boxxy
>>21942226liar
>>21940505>Is it just me, or does boiling a stew outright eliminate most of the spices (paprika, cumin, garlic) after a while?Yes.The same way maintaining a thread without dropping Sauce eliminates most of the interest after a while.
>>21942651meds
>>21940505no
>>21941670In what world is uncooked garlic healthy
>>21944342why wouldnt it be? it's anti-bacterial and delicious.
>>21944343So you would eat a clove of raw garlic?
>>21944740Yes.I consume two cloves daily,keeps the romanians away
>>21944776>romanians
>>21940505CUTE Boy!
>>21940505Hey Google, define Simmer>"Simmer" - to stew gently below or just at the boiling point
>>21944740yes and i have on several occasions>>21945057mindbroken zoomers are so jealous of the time when we didnt have to worry about secret weiners
>>21945110you know what I'm jealous of? a time when someone asked for source, and someone just fucking provided it. or when reverse image searches weren't complete dogshit
>>21945134source is my myspace top 10
>>21945148>myspaceat first I was like>top 10then I was like
>>21945148>myspacebro is so 2000 and late
>>21940505She has a fantastic bush btw
>>21941048Go find some real paprika from eastern europe, not the mccormic sawdust that’s been sitting in your spice cabinet for 5 years
>>21945148>top 10this loser was never friends with Tom or Sammy. STOP PRETENDING TO BE SOMETHING YOU NEVER WERE
>>21945173source, now.
>>21945288As if that will ever happen
>>21945293
>is coffee good for you: the threadIt’s still up4cuck is dead, holy fuckAll fields
>>21940505You are partially right. It applies to every type of produce, not just spices. And you don't even need temperature. Compare it to a song. You've got a drum, a bass, guitar and voice.Where you're right: every product has a smell and that smell is made up of dozens of aromas. A lot of those are very fragile and short lasting (guitar and voice), others persist in the background (drum and bass). Everything you smell when you cook is flavour that's lost: frying garlic, grinding pepper, cutting an onion, a stew on the stove, you name it.Where you're wrong: cooking doesn't just destroy produce or aromas. It breaks them down and creates new connections. Like, Jimi Hendrix was a great guitarist, but with Mitch Mitchell on drums he was the goat. And Cobain was a shit singer and a very poor guitarist, but with Dave Grohl on drums he was something else.Pepper is the best example. You only add it at the end. Once you grind it, you lose 70% of the aroma within 5 minutes. It begins to lose its aroma at 25°C/a regular summer's day. If you boil it, it gets destroyed almost completely. If you go higher than that (like, bake a piece of meat) it becomes unpleasantly bitter.The same applies to meat, btw. You should stay well below boiling when making a stew.
>>21945341Hah, we are already on a food board, so it's the rare music analogy.
>>21944776Yikes.
>>21945306you can easily create the threads you want to see on this board
>>21945834>bro just ignore other people throwing trash on the ground, just make sure you throw yours away
>>21945855this but unironically
>>21945855Trash analogyFilling the board with good threads pushes trash threads off the board. You can even turn a shitty thread into a good one if you care enough.
>>21941977The phone picture quality alone tells me otherwiseNot saying she is a whore, just saying this is not pre-2016
>>21945876she used an actual digital camera and hooked it up with a usb cable to her computer and transferred the pictures over to her Pictures folder, and uploaded them her "*Rawr* Selfies" album on Photobucket.
>>21941048Has your paprika just expired or something? Paprika is a very flavourful spice. Turmeric on the other hand...
>>21945862>Trash analogynah it's spot on. internet communities live and die by their admin team. if this site had leadership that actually cared about post quality it'd be a lot better. but we don't and as a result the post count has been steadily declining for years. telling people to just ignore bad threads doesn't change anything. they need to be actively removed or otherwise it will just encourage retards to create more shitty threads.
Stew shouldn't be meat potatoes and carrots in water. It should be closer to a gravy.
>>21945939This. They don't give a fuck about post quality. They just ban and stalk people that beat them the fuck out during an argument while letting their shitposter buttbuddies run rampant.
>>21940830The one thing I've never understood is - once you've bloomed the whole spices like coriander in ghee, how are you supposed to get them broken down into powdered form after they've been sitting in fats? I can't be putting that shit in my spice grinder, surely?
>>21946279You just leave them whole, some people like it that way. If you don't like them left whole then you can crush them a bit before frying.
>>21945951i always fail at making a gravy. except with cream, thats easy mode
>>21945890Paprika dies very easily under heat.
>>21940505humina humina awooga
The Indian method of finishing stews with spiced oil is superior, because yes, prolonged boiling destroys the flavour. The one pot method is generally inferior because the ingredients in a chilli all have different cooking times. I recommend charring the onion, peppers, under the grill, adding them to the stewed meat later on in the cooking process, and the salted beans (if using) later again. I produce 15kg of chilli in a batch, and this also means I can pressure cook the beans, grill the vegetables, stew the meat separately then combine them in the final pot in batches, because there's no sensible way of stewing 15kg of chilli in a single pot, it becomes very hard to handle.
>>21941553pedantic faggot
>>21940505BTB RTSBring to boil, reduce to simmer.
>>21947985>there's no sensible way of stewing 15kg of chilli in a single pot,skill issue
>>21942222Is this the dumbest post to ever be posted on /ck/?
>>21945876>selfies were high quality before phonesOk, this is the second dumbest post on /ck/
>>21940505That's a man
>>21949098you wish, gaybo
>>21948003This
test
>>21941049This post was written by someone who has never peeled a clove of garlic.
>>21941116check your family portrait
>>21941049this guy fucks ^
>>21950416I don't get it.Also, Goulash counts as stew, right?
>>21951816Most American response imaginable
>>21951847It's an American board, on an American site, where we discuss American food.
>>21952532... and your collective love of bbc. You all just can't get enough.
>>21941515normally the white is used in the cooking process and the greens are the garnish
>>21941980yeah just not for me haha *click-BANG*
>>21940505boiling anything in scalding water gives it that bland boiled water taste imo. there are exceptions but most dishes that are boiled in hot liquid tastes meh
>>21953086most water is dirty
>>21946279couldn't you just filter out the solids once they've infused the fats?
>>21941573my mom does this, she says the soup is just a vessel for her croutons
>>21945939I think there's conflict among the jannies though, there's been multiple times where I've eaten a 3 month ban for no apparent reason and then a few days later I'm no longer banned.
>>21940512>>21940946>>21942009>>21945288>>21947807ochya0
>>21945890>Turmeric on the other hand... Fresh turmeric has a weird taste. It's chemical-y, like saffron, but without the iodine undertone. Dried turmeric has little flavor, but I kinda prefer it that way.
>>21946279 >how are you supposed to get them broken down into powdered formMortar and pestle. Doesn't matter if they're greasy, as long as you don't use one of those meme smooth glass/ceramic/polished marble mortar/pestle combos.
>>21953401Based thank you anonI'm going to jerk off when my family goes out
how do i stop my stews from being so sweativ tried adding vinegar, i know onions and carrots tend to be sweat when cooked but i like my stews on the more savory beefy side and all mine end up too sweat
>>21953782ESL? Don't go for a jog before leaning over your stews, for one thing.
>>21953401basednow I can close this shit thread
>>21953401>ochya0I don't particularly care for stew, paprika, or cumin (garlic is okay)Thank you for your post.
