"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Stews
Reply
 
Thread Tools Display Modes
 
Old 10-10-2009, 12:31 PM   #11
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,157
Looks to me like your doing a curry type of dish. If so look the vahchef. If you watch some of his videos I am sure that you can work thru it. But I do think that you need to season your meat and sear it before making your gravy.
__________________

__________________
My YouTube cooking channel
powerplantop is offline   Reply With Quote
Old 10-10-2009, 01:45 PM   #12
Cook
 
Join Date: Sep 2009
Posts: 95
another option, if available in your area -

"Gravy Master"

caramelized sugar
caramel color
water
hydrolyzed soy and corn protein
apple cider vinegar
salt & spices (onion, celery, parsley, garlic)
__________________

__________________
Dillbert is offline   Reply With Quote
Old 10-10-2009, 07:12 PM   #13
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Kitchen Bouquet was, for decades the method used by millions of home cooks to make their gravy look rich and tasty, but it adds no flavor, and isn't much more than a bunch of non-culinary chemicals. To add color AND flavor make a dark roux (oil and flour cooked over medium heat until is turns medium-dark brown BUT NOT BURNED.)

A roux will give you that rich flavor with nearly any protein (beef, pork, sea food) depending on what color stage you cook it to. Learning to make a roux is a truly useful skill that will help you in many ways besides brown gravy.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 10-11-2009, 10:21 AM   #14
Senior Cook
 
Max Sutton's Avatar
 
Join Date: Sep 2008
Posts: 195
Smile My beef stew

When I make my traditional beef stew I use a dry red wine in it and always brown the meat first in a skillet.
__________________
"When the kitchen smells spicy and wonderful, it can only mean one thing... it's not my kitchen."--- Maxine
Max Sutton is offline   Reply With Quote
Old 10-20-2009, 01:21 AM   #15
Assistant Cook
 
jkgourmet's Avatar
 
Join Date: Oct 2009
Location: Phoenix, AZ
Posts: 33
One word: Bisto

It also thickens like cornstarch. But adds flavor and color. Also good for making thicker gravy's from pan drippings.

Find it at Amazon (sorry, can't post a link yet)
__________________
Jeanette
jkgourmet is offline   Reply With Quote
Old 10-20-2009, 05:32 AM   #16
Senior Cook
 
Join Date: Feb 2008
Location: Oakland, CA
Posts: 453
Send a message via AIM to Russellkhan
Quote:
Originally Posted by thecurrypot View Post
Oh god no, I think I would go the Soy Sauce before the Sodium benzanoate and sulfating agents.

Well, I'm not sure what the selection is like down under, but here in the US, you have to shop pretty carefully to get a soy sauce without sodium benzoate in it. At least 80% of the ones in stores here contain it.
__________________
Russ
Russellkhan is offline   Reply With Quote
Old 10-20-2009, 11:00 AM   #17
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
As others have already stated, I think the problem is that you're not browning your meat first. Even chicken stews & braises I've made are darker than yours - because I brown the pieces first. This is a very important step that shouldn't be skipped. If properly browned first, there's no necessity for additional "browning additives".
__________________
BreezyCooking is offline   Reply With Quote
Old 10-20-2009, 12:09 PM   #18
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Browning the meat is the first and best way to get a brown sauce for your stew. You CAN dredge the meat in flour first, but you don't have to do that. Cubes of beef, or pieces of chicken will brown nicely in hot fat provided you have DRIED THEM OFF with paper towels first. If they are even damp when they hit the hot fat, they will sputter, spatter and steam. You don't want that.

I have never used Gravy Master, Kitchen Bouquet, soy sauce (ICK), a roux or whatever in my stews, and they are always "gorgeously" brown. I usually do add some red wine as all or part of the liquid, I admit.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 10-20-2009, 02:20 PM   #19
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by ChefJune
If they are even damp when they hit the hot fat, they will sputter, spatter and steam. You don't want that.
Ya left out "Spit"
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 10-20-2009, 04:11 PM   #20
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Uncle Bob View Post
Ya left out "Spit"
Yeah, they'll do that, too!
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:23 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.