- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Winter Olympics
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Way too much stock in a chicken stew
Posted on 6/16/23 at 6:19 pm
Posted on 6/16/23 at 6:19 pm
Currently cooking a chicken stew and not sure what happened but I put entirely too much stock in the stew. It looks more like a gumbo than a stew, maybe I got the recipe confused in my head. Didn’t notice until I combined everything and saw how thin it was.
Is there any fixing this? Or are we just having soup stew tonight
? Got 2 hours in it so far so starting over isn’t really an option either lol.
Is there any fixing this? Or are we just having soup stew tonight
? Got 2 hours in it so far so starting over isn’t really an option either lol. 
6
Posted on 6/16/23 at 6:25 pm to Not Cooper
Pour the entire pot through a colander and then reduce the liquid and put the solids back in.
Posted on 6/16/23 at 6:28 pm to Not Cooper
just scoop some liquid out LOL
Posted on 6/16/23 at 6:32 pm to Not Cooper
cook some more chicken and add noodles lol
Posted on 6/16/23 at 6:45 pm to cgrand
quote:
just scoop some liquid out LOL
Absolutely. A ladle is your friend. You can also put a little filé or cornstarch in it to thicken it.
Posted on 6/16/23 at 6:58 pm to cgrand
quote:
just scoop some liquid out LOL
That doesn’t change the ratio of thickener (flour or roux, etc) to the liquid.
You just have less soupy liquid and more meat.
Posted on 6/16/23 at 6:59 pm to Not Cooper
Simple fix, take a 1/2 of cold water and add cornstarch or a lot of flour. Stir it really good and then slowly add it to your stew. You need cold water for the flour or starch and it has to be blended good or it will clump in your stew.
Posted on 6/16/23 at 7:00 pm to Not Cooper
Cornstartch?
Posted on 6/16/23 at 7:33 pm to SixthAndBarone
quote:
That doesn’t change the ratio of thickener (flour or roux, etc) to the liquid. You just have less soupy liquid and more meat.
Did he say it was too thin? Sounds like he’s just got too much liquid
Posted on 6/16/23 at 8:11 pm to TackySweater
HIs problem is not too much liquid. It is the thinness of the liquid.
Posted on 6/16/23 at 8:18 pm to Not Cooper
Remove excess liquid. Add cornstarch slurry. Bring to boil while stirring.
Posted on 6/16/23 at 8:41 pm to SixthAndBarone
(no message)
This post was edited on 6/16/23 at 8:44 pm
Posted on 6/16/23 at 8:42 pm to SixthAndBarone
(no message)
This post was edited on 6/16/23 at 8:45 pm
Posted on 6/16/23 at 9:11 pm to DocHolliday1964
It was too thin. I ran it through a colander then put a little cornstarch slurry in and reduced for a while. Definitely got much thicker, but still a little thin. Got it jotted down to not confuse my stock ratios next time
Posted on 6/16/23 at 9:19 pm to Not Cooper
quote:
Definitely got much thicker, but still a little thin
I bet you were the only one that noticed.
Another idea is a quick microwave roux. You have to devote all of your attention to it and be careful. Take a one quart PYREX (not Pyrex) measuring bowl with the handle and whisk in equal parts vegetable oil and all purpose flour. Heat on high for about two minutes then whisk again. Keep this up in one minute intervals until you see color, then go 30 seconds till you get what you want. Add this into your stew in small amounts with a long handled spoon. Don't let it splash on you.
Posted on 6/16/23 at 9:33 pm to Kim Jong Ir
quote:
Pour the entire pot through a colander and then reduce the liquid and put the solids back in.
This. The liquid will cook down and concentrate thus increasing the flavor of the liquid and thickening it up when added back to the other ingredients.
Another quick way to thicken a gravy is to get a coffee cup, add 1/3 cup plain water, add 2 heaping tablespoons of corn starch, mix well and slowly pour it into the pot of chicken stew stirring it in as it pours. Bring it to a low boil and it will thicken as it heats up.
Posted on 6/17/23 at 7:29 am to gumbo2176
Xanthum gum
Posted on 6/17/23 at 9:03 am to dallastiger55
quote:
Xanthum
Just to clarify, Xanthan Gum. In case someone searches for it at a store.
WIKI Link Xanthan Gum
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News