Thickening Stews - Page 3

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Thickening Stews - Page 3


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Old 07-29-2018, 15:22   #21
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Quote:
Originally Posted by alamogirl View Post
I gave up trying to thicken anything. My chili and stew are more like soup. The flavor is still there. I like to eat my "soups" with keto bread.
As I stated previously, "less can be more", when thinking of making something "thick".

For stews, I adjust the actual liquid I put in it, to the ratio of veggies in the stew that will have the water cooked out of them. Some veggies will hold a LOT of water and make their own "juice" while cooking in the pot, therefore I will usually use a powdered bouillon and a can of condensed mushroom soup to add to it, and forgo the added water. But if I use veggies that don't have a lot of water in them, I will add a bit of water to it as well. It takes some experimenting, but as I've been doing this for many years, it's become second nature to me when making stews, and I don't even think about it.

As for chili, I'm Texan and we really don't need thickeners to make thick chili.

Personally, I like 2 Alarm chili kit for my chili. It's a chili kit with all the ingredients pre-measured in small packets, so you can use what you want of it. I usually leave out the thickener and just add an extra can of tomato paste, and a teaspoon of minced garlic. Makes a nice, thick chili thats not watery.

The good thing about chili is, you can simmer it on low and let a lot of the moisture cook out of it, to get it thicker too. Some people just simmer theirs all day long on low, to get the best thick chili without adding anything else to it.






Personal "trick" I've learned over my lifetime of cooking....

If you use a package of dried veggies, fruit, or fungus, they will soak up a lot of moisture in the soup, stew, or chili. You can also grind it up to make a powder, which should work the same way. Kind of like using instant potatoes as a thickener.

If you like mushrooms (I love mushrooms), you can get a package of dried mushrooms and finely chop them up, and put them in the chili (or stew). Dried mushrooms will usually soak up a lot of moisture, resulting in less liquid-like stew or chili.

Also, depending on what you are making and how much, will depend on what kind of dried food you might want to use. Some dried foods soak up a lot of moisture, while others don't. The one "good" thing I've come across using dried veggies, fruits, and mushrooms, is that the moisture they soak up from cooking in the pot, makes them taste like everything else i the pot, so you don't have a one-standout flavor in there.


If you are making fruit pies which tend to get too liquidy during baking, then put in less fresh fruit and add some dried to it. The dried fruit will usually soak up enough of the moisture to keep it from bubbling over.

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