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Old 02-08-2014, 02:23 PM   #11
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Location: Usa, Michigan
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When I make beef stew, I dredge the cut-up beef in flour seasoned with a bit of paprika, black pepper and salt. I use my great big stainless pot so there's lots of surface area. I heat it, add a bit of oil and brown the beef in batches (don't add too much at a time or it won't brown, only steam). Then I add it all back in with my veggies and liquid. It gives the stew an excellent flavor and saves me the step of making a roux to thicken it. It always keeps well for a few days in the fridge for me.
You can do the same thing with other meats as well and for asian dishes, dredging in
corn starch before cooking helps give the meat a great texture and thickens any juices into a bit of a sauce (try it in a stir-fry).

Home-made teryaki is ridiculously easy. Your main flavors are just soy sauce, brown sugar, and maybe some garlic. Usually you'd use it more like a marinade, but if you want it as a sauce for rice and vegetables too, just add some chicken stock and thicken it with a touch of cornstarch slurry.

For adding stock/liquid while reheating (great tip, Roll_Bones!), you can buy or make liquid stock/broth (tons of MSG-free options out there) and freeze it in ice cube trays. Keep of bag of stock cubes in the freezer and add one or two when you reheat.

Coconut milk and coconut cream add a great consitency to curries. I've used soy milk (plain) in curry successfully as well. I'd heard adding a bit of pureed butternut squash adds a great consistency to curry also, but haven't gotten around to trying it. If you don't want to roast an entire squash to try it out, buy a couple jars of plain butternut quash baby food (no joke, I've used it in other dishes).

If you have an asian market nearby and can get the ingredients, I just made this soup for the first time and it's wonderful! It's one of those that only gets better in the fridge as the flavors blend. You can substitute coconut cream for the coconut milk and serve it thicker, more like a curry over rice, but it's incredible as a soup. Rice and rice noodles both make fantastic additions. I'd recommend halving the fish sauce to start with if you're not very familiar with the flavor, but don't leave it out. I also subbed regular button mushrooms, because that's what I had handy and left out the cilantro, because I didn't have any at the time.
Tom Kha Gai Recipe (Thai Coconut Chicken Soup) | Easy Asian Recipes at RasaMalaysia.com

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Old 02-09-2014, 05:57 AM   #12
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Location: alaska
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Originally Posted by CraigC View Post
Kitchen Basics does not have msg in the ingredient list. If we don't have any homemade, it is what we use.
This seems like disjointed sentences/cooking code, i didnt understand it

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Old 02-09-2014, 06:35 AM   #13
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Originally Posted by Cook4984 View Post
This seems like disjointed sentences/cooking code, i didnt understand it
"Kitchen Basics" is a brand of stock.

Emeralds are real Gems! C. caninus & C. Batesii.
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