/ck/ - Food & Cooking

>>16012812
what is the purple thing?

>>16012815
Cabbage.

>>16012815
red cabbage

>>16012818
>red cabbage
>is purple
???

>>16012836
Anthocyanins, small son.

>>16012812
Grainz

>>16012812
cook along thread?

>>16012855
Still simmerin', guys...

>>16012812
>mushroom
Not for me, thanks.

>>16013135
>denying yourself moon energy
ngmi

>>16012815
It's red cabbage

>>16012812
You don't use more onion than that?

>>16013626
Onions are full of estrogen.

>>16012812
Show more pics OP! I did something similar yesterday and I'm looking for more ideas.

>>16013657
It's still simmering

>>16012815
>/ck/

>>16013636
I'll cut you bruv I swear on me mum

>>16013636
No they aren't

Do you brown the potatoes before adding them to the stew?

>>16013737
How is it still simmering 7 hours later

>>16013841
They're rutabagas.

>>16012812
Please tell me you trimmed some of that fat off the beef. I'm all for a nice hunk of rendered fat on a steak, but 1 inch thick chunks of beef fat that have been simmered are revolting.

>>16015503
Nah. Would defeat the purpose of using that cut.

>>16015598
Mmm, rubbery unrendered fat, how delicious.

>>16012815

Of Thee I Sing

>>16013842
it's slower than the rest

>>16015609
Only rubbery if you don't simmer long enough - gets very soft otherwise. Sorry but you sound like a cooklet.

>>16012812
trim some of that fat and freeze it for later
needs more onions
throw cabbage in the trash
carrots and potatoes need to be cut thicker

>>16012812
Beef recipes are no longer allowed. Reported.

>>16012812
I'm assuming you add beefstock right? I usually brown all the veggies before adding to the slow cooker too for 10 mins in a little oil. The last recipe I used said to add 2 TBS of Woreschetire sauce and it made it way too acidic. I also throw in a couple bay leaves too. Any tips?

>>16016712
Beefstock not required if you brown everything properly. Just add water. Limit acid, especially tomato when adding things or you can overdo it pretty easily.

>>16012812
NOOOO! YOU CAN'T MAKE BEEF STEW! YOU ARE LITERALLY HARMING THE PLANET! EPICURIOUS TOLD ME SO!!!

>>16013833
>Focus on: Nigger toes
>Not Recommended: Milk
why?

>>16016620
>trim fat for reasons
>more onions for reasons
>remove nutritious cabbage for reasons
>rutabagas are now potatoes
Are you even sentient?

>>16016908
Probably some bogus claim about cow estrogen.

>>16012812
OP die?

>>16017544
Nah... it's still simmerin', bud.

>>16017863
should have posted some prep photos First cook along? Smh

>>16012815
Purpled cabege. Basically normal cabege but with added purpled.

>>16018085
But this is the prep photo, anon...

>>16018115
It's a lot more nutritious than green afaik.

>>16012815
>brits don't know what red cabbage is

>>16018178
Doesn't come battered and fried.

>>16012812
nig, did you braise that flesh before you even started? wtf does simmering even mean?

>>16018275
Browned everything before the simmering began. Idk why ud assume it all just got added together as is.

Where the hell is the stew? Its simmering for 24 hours?

>>16018510
Still got a bit more simmering to do, anon. These things take time.

>>16018515
I think we're being rused

>>16018539
>rused
I don't get it.

Starting to smell pretty good anons... I'm excited.

>>16018288
you don't HAVE to brown meat before braising. it just adds a deeper flavour but braising unseared meat still produces nice flavours

>>16018775
>you dont HAVE to make it taste good
Spoken like a true cooklet.

>>16018851
deeper =/= better, sometimes you don't want the meat to overpower the whole dish.

it's easy to cook well with big, obvious flavour, it's much harder to achieve subtle balanced dishes

>>16012812
I work with tri-tip almost every day and have no idea what the fuck that is in your image.

>>16018955
Sliced tri-tip.

>>16018896
Sounds like cooklet cope. Weak flavors for weak skillsets. You're literally wasting flavor.

>>16019194
fucking Yanks need to be locked up

>>16019402
Yanks? I think you mean citizens of Flavortown. Maybe one day you'll become a resident... but not with any weak stew skills like that.

>>16019428
why is it crucial to brown the meat but not the vegetables?

>>16019443
I always brown both. The cabbage I like to do in a separate saute pan to get some real nice color, then add later when I reincorporate the browned meat. Makes it a lot easier to manage everything.

>>16018288
>Idk why ud assume it all just got added together as is

because you didna but post a single picture you damn mongo

>>16019464
But I literally posted a single picture, anon. If you'll refer to the single picture up top where the thread begins with all the ingredients laid out... that is it.

>>16019475

>>16019499
Depends on the timezone honestly.

Can really smell the flavors coming together now - simmering nicely... patience is key.

>>16012812
OP forgot the gas on

why am i still watching this thread fucking OP

>>16012815
fucks sake

>>16012812
Nice

>>16012812
That's way too much butter you absolute lunatic

>>16013758
What did you expect? Most people here can't even boil rice right.

>>16022004
there's zero butter in that picture
how gaping is your asshole, faggot?

where is this stew?

>>16023822
give me five minutes. Pissing in it.

>>16023867
waste of some good looking ingredients

it's too bad about those potatoes though

@16021882
kill yourself tranny

>>16013833
what about whole pasta

>>16024800
welcome newfag. I see you are having difficulties replying to other posters.

@16025791
>tourist thinks people just give out (You)s to anyone

>>16025779
Sure

>>16013163
>ill eat you and you'll live through me
what a deal shrooms win

Mods should ban this faggot OP

>>16026612
Why? Over a bit of simmering? These things take time, anon. Flavors are still coming together. Just needs to simmer a bit more.

Reply to this when its done please, i get a notification.

>>16027886
Will do, anon. Not quite there yet, though.

OP here, sorry I ate it all before I could take a picture, it was just too delicious to wait. But I can assure you it came out great, probably the best beef stew I ever had in my life.

Either excellent bait or absolute worst cook along ever.
Either way, 7.5/10.

>>16012815
lmao

>>16012815
The "purple thing" is my wife, you son of a bitch!

OP here. One of my wife's bull's pubic hairs made it into the stew and I had to thrown the whole thing away. Sorry guys ;_;

>>16028216
>>16028317
Ignore this imposter. Actual OP here... was busy slicing up some radish to toss in later once the stew finishes. Adds some nice color and texture.

>>16022004
>butter
>bowl of butter for stew
rutabagas... they are... rutabagas

>>16012812
Tri tip is excellent and too good for stew. Chuck roast for stew and cut it into chunks yourself.

>>16029772
Tri-tip often goes on sale for chuck prices here, is sold in larger quantities, and yields a better end result.

>>16012815
It looks like magenta cabbage but could also be mushrooms of some kind
I'm more curious why he's putting pineapple in his stew

>>16012812

Stir frying those ingredients would be more delicious tho

>>16030302
I sauteed everything prior to combining it together into the stew.

>>16013014
>>16017863
>>16018515
>>16019808
Still simmering it?

>>16030324

Tasty. Post results.

>>16030332
>>16030384
Still got a bit more simmering to go. Can't rush perfection if you know what I mean. Radishes are all sliced and ready to go, though.

>>16013833

What the fuck is wrong with mint?

>cook along thread
>posts one (1) single picture in the span of 4 hours

>>16030901
But I posted a radish update right here anon: >>16028885 Guess u missed it. Anyway not much more to update til this simmering finishes up.

>>16030281
There's literally no pineapple in that picture

>>16030889
Unironically lowers testosterone.

>>16031023
>potato
>pineapple
>butter
the humble rutabaga... master of disguise

>>16012815
My wife's son you piece of shit!

>>16028307
>>16032867
Wtf is this reference...

>>16028177
are you fucking kiddin me

>>16012812
why would you waste a trip tip for stew? use chuck like a normal person.

>>16033323
Was already covered here >>16030008. Why not read when you have eyes?

>>16033333
nice quints, but still not gonna read the previous responses!

>>16033338
i admire you honesty and devotion to your craft

>>16033151
kek you'll never know

I swear to god I can't find beef chuck in [ckspoiler]quebec[/ckspoiler] supermarkets, or at least IGA. Idfk what they'd call it beside "épaule" or "basse côte" but they never sell anything with that label, or anything that looks like chuck for that matter. All they sell is that overpriced pre-diced stew beef with no fat or connective tissue. I fucking hate it here.

>>16033381
lel so true

>>16033298
Not gonna rush things just to make u happy anon. Low and slow is the only way to develop that deep, rich flavor I'm after. There are no shortcuts. I'd love to just dig in right now, but I know that jumping the gun is only gonna lead to disappointment.

>>16033821
There is no stew, is there?

>>16013833
>american food has fats on it that turn you into a tranny
dios mio, la dieta estadounidense.........

tri-tip is delicious but in my opinion is best eaten on its own, roasted.

for me the best meat for stew is chuck or short ribs. you don't have to choose tender cuts of meat for stewing or braising and in fact choosing tender cuts for that would be a waste of money because even the toughest cuts will soften and break down when simmered long enough.

>>16033845
>he doesn't let his stew simmer for 3 1/2 days

>>16033873
See >>16033333. Stew stretches the meat further than a roast would and is arguably more nutritious.

>>16033893
didn't see those posts. but OP is saying he's using the tri-tip just because it was on sale about the same price as chuck. i'd still use chuck for the stew because tri-tip is too high quality to not enjoy it on its own. you're not tasting the tri-tip as much in a stew as you would on its own. and a stew is for meat that's particularly tough and has lots of connective tissue, which is why you simmer it for hours until it has finally softened. tri-tip isn't that tough and has almost no connective tissue. still a waste of tri-tip if you're not tasting it as much as you would if it had just been roasted whole or even cut into little steaks.

OP is massive fucking faggot for not posting any pictures of the stew and this dogshit thread should be deleted. absolute retard jannies

>>16034092
It's not like I can make it simmer any faster anon. If the stew is not done there are no pics to show yet. Maybe this is just a technique you're unfamiliar with... I understand that most people rush the simmer but they're only robbing themselves. Some ramen broth simmers for days to get that perfect texture and flavor... this is no different.

OP here, thanks for following the cook along. I ate the stew, it was delicious.

>>16012812
I like to put in a few Scotch Bonnet peppers to give my stew an extra kick.

>>16030870

I don't think OP is coming back to post results....

>>16034383
OP = >>16030870 = me. Will post a shot of the first bowl I eat soon as it gets done simmering. Just a matter of hours now...

>>16013135
Love mushrooms but they dont belong in stew, aside from bourguignon

>>16034441
I like to put them in chili.

>>16034333
Sounds good. Might try that out.

>>16034405
you are not the OP you fucking liar. Look.

>>16013163
Fucc I have felt the moon energy when walking at night on mushrooms before

>>16015614
Hey I am american and I know what cabbage is

>>16035292
I think most Americans know what cabbage is anon...

>>16012855
>>16013842
>>16018510
>>16020203
>>16023822
>>16026612
>>16027886
>>16028219
>>16030332
>>16030384
>>16030901
>>16033845
>>16033881
>>16034092
>>16034383
Oh man... that sure was delicious - definitely worth the wait. Thanks for following along everybody. Hope you join me for my next stew journey!

>>16012815
something that you would never add to a beef stew

>>16015609
>Mmm, rubbery unrendered fat, how delicious.
There are two types of muscular fat, and that isn't gristly on tri-tip and pictured, it will be actually be rendered a bit into the stock, and will be be a soft and lusciously fatty on the palate, bite by bite. I might have trimmed a bit more than OP, just to reduce some of the fat in the stock less easily skimmed later. Refrigeration takes care of it. I would probably dollop sour cream on top of my portion anyway.

>>16034211
>OP here, thanks for following the cook along. I ate the stew, it was delicious.
what part of the world are you from/ethnicity. It is unusual for an american to use rutabaga or cabbage in stew...kind of russian/german or even british I think.

>>16036411
100% White American. That comment was not OP btw.

>>16036364
Fuck you.

>>16016908
its full of sugar

>>16012812
>>16036364
Good thread

>>16036364
I'm genuinely upset. How could you rob me of the joy of seeing this fucking stew

>>16037831
???

>>16037571
Lactose is not the same as added sugar you fucking nonce.

>>16036391
Based.

One of the best threads in awhile

>>16040526
Thanks, anon.

>>16012815
Put me in the screencap

>>16036364
You motherlover

>>16041156
Huehuehue...

>>16012812
>post a nice selection of ingredients
>no results
dubs get fag

OP should be banned

>>16033857
what an original joke

>>16012812
why has this dogshit thread not died yet?

>>16041483
Dubs denied. Better luck next time pal.

>>16012815
pls be bait

>>16012815
gør amerikanere virkelig det?

>>16012812
Good to see some classic English cuisine on /ck/, OP.

>>16043969
What English dish is this?

>>16044001
Beef stew. One of the staples of English cuisine. Honestly, given how pies are basically stews in a pastry, most of English cuisine boils down to roasts or stews.

>>16044040
But dont a lot of countries make beef stew?

>>16044055
Sure.

>>16044084
Then why is this specific to England?

>>16044121
Even if other countries have beef stews, that doesn't mean it suddenly disappears from English cuisine, anon.

>>16044173
But what makes you say classic English cuisine when you look at the ingredient pic?

>>16044471
Because I've seen it countless times at my house, my parents' house, my grandparents' house, and my great-grandparents' house.

>>16044808
Ah, ok. Neat. Wasnt sure if this combination was traditional English or something.

>>16045257
Nah. I don't know how it is in other countries, but here you have the basic building blocks of a beef stew (beef, carrots, celery, onions, flour, stock) and then you add whatever the hell else you happen to have (often potatoes or parsnips for carbs, often mushrooms and herbs + spices for flavour). Garlic is used in literally every single stew nowadays, but I'm forced to admit that it's a relatively recent introduction. Even when my dad was a kid it was considered foreign and almost exotic.

I assume it's the same everywhere else which has stews like these (i.e. europe), honestly.

>>16045315
Oh and instead of (or with) stock ofc it's common to use beer or cider.

>>16045315
>>16045319
I just cant bring myself to omit the garlic despite it usually being one of the more annoying ingredients to prep. I've tried ales and ciders before, but I like just deglazing with red wine a few times as I sautee the veggies. Dont keep anything but wine around for cooking as far as alcohol goes these days anyway. I think most Americans tend to avoid adding anything more than a basic mirepoix for beef stew and chicken soup type stuff. The cabbage I like because it basically melts (not literally, just softens into obscurity), and thickens the broth while adding a lot of nice flavor.

>>16043787
>bait
Knowing ck it's likely not.

>>16012815
Looks like cabbage

>>16046869
Excellent guess, anon.

>>16017380
Homogenized milk means milk passed through a small plastic hole that leaks microplastics into it like hell. Even non-homogenized milk has the highest quantity of plastics leaked into it from the plastic bottle or the plastic-lined carton

>>16047137
So a bogus claim then. Got it.

>>16012812
Here's my Daube with mashed potatoes.