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Old 01-07-2009, 10:39 PM   #51
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Old 01-07-2009, 11:00 PM   #52
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Quote:
Originally Posted by Argamemnon
Can you add some flour at the end, if you decide to thicken the stew? Is it better to mix the flour with boiling water before adding it?
You can always thicken your stew toward the end, but don't add the flour directly or mix it with hot water. Mix it with cold water (at least 3-4 times as much water as flour) and either shake it well in a jar with the lid on or put it in your blender. If it isn't smooth when you put it in the stew, it will create lumps. Then, be sure at let it cook at least another 10-15 minutes to cook the flour and get the flavors to blend. Start with a couple tablespoons of flour in a half cup of water and see how it goes.

Leeks are great - be sure to clean them really well so you don't have gritty stew.
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Old 01-07-2009, 11:03 PM   #53
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Using flower as a thickener at the end is tricky and hard to do. Instead you can use instant mashed potato flakes as a thickener or make a rue and add it in.
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Old 01-07-2009, 11:06 PM   #54
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Good point, Buddy. Making a rue is an especially great idea and I've never done it that way. I will try it next time. Thanks!
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Old 01-07-2009, 11:09 PM   #55
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I often add Guiness to mine of which gets many compliments.
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Old 01-07-2009, 11:28 PM   #56
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Not recommended since the flour thickener needs to be fully cooked into the gravy otherwise it leaves a raw floury taste. Flour always should be added to a liquid and mixed before adding to the hot gravy/drippings or it will lump.

I actually will use ClearJelŽ to thicken since it leaves no taste or discoloration.
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Old 01-07-2009, 11:34 PM   #57
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You can avoid that problem with the rue. Mix equal parts butter and flour in a pan on high heat, lower the heat and add in liquid from the stew. Whisk until smooth on high heat again, then add back into the stew.
It will have the same flavor as the stew and no flour taste. If you just mix the flour with juice from the stew then add back in then yes you will have flour taste in it. Using the rue cooks it thus removing the flour taste.
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Old 01-08-2009, 04:21 AM   #58
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Thanks Maverick. It's spelled roux I think, not rue

By the way when you say equal parts of butter and flour, how exactly do you know that the amounts are equal, do you actually measure it?
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Old 01-08-2009, 04:22 AM   #59
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Yea... I'm not known for my spelling abilities! LOL even with speelchicker helping me! ;)
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Old 01-08-2009, 04:27 AM   #60
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Sorry, I editted my message almost at the same time you answered, lol..
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