Pro secrets for deeper flavor, better consistency and worthy results of the restaurant …
We were all there: follow a recipe for beef stoves literally, but still does not have that rich and complex flavor you get in your favorite restaurant.
The beef stew is the last comfort food, but we are honest, not all the stews are created the same. Inseipid flavors, hard meat or thin soup plots can leave your bowl less Oh factor. The good news? Solving these problems is easier than you think.
We jump into what could go wrong and how to solve it.
1. You are not burning correctly
A good beef stove begins with perfectly burned meat. Jumping this step or running through it can cause a little brilliant flavor.
Because it is important: Searing creates the reaction of Maillard, a chemical process that develops deep and salty flavors.
For the tip: Most of the recipes tell you to sculpt your meat, but the crucial details jump. Professional kitchens get that perfect crust giving a pat on the meat completely dry and leaving it at room temperature. But here’s the change of game: they burn in small lots with a lot of space between pieces of meat. Overcrowding is the silent killer of a great stew.
More information 👉How to burn meat
2. Your liquid relationship is off
Too liquid transform your soup stew; Too little and dries.
Because it is important: The right balance guarantees a rich and velvety broth that clings to each bite.
For the tip: Have you ever wondered why the restaurant’s stews have that perfect consistency? It concerns the liquid-chain relationship. For each kilo of meat, you want 1 and a half cups of liquid-non the 2-3 cups of most recipes. Less liquid = more concentrated flavor. Use liquid enough to barely cover your ingredients. As the stewed kitchen, the liquid will reduce and thicken. Attention to stocks and broths rather than water for maximum flavor.
Take a look at our favorite 👉Beef broth recipe
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3. Temperature control is the key
The stews concern low and slow cooking. The high heat can leave you with hard and rubbery meat and too cooked vegetables.
Because it is important: A lower temperature allows connective tissues in the beef to break, causing tender and juicy meat.
For the tip: Those delicate restaurants over low heat are not just for the show. When your stew boils too hard, the meat fibers tighten and strengthen. We found that the sweet point is maintaining 85 ° C of 185 ° F – just below a slab (thinks: small bubbles around the edge of the pot). This allows collagen to break while keeping the meat tender.
4. Staging ingredient for a perfect consistency
The unloading of everything in the pot immediately seems easy, but leads to inconsistent results.
Because it is important: Several ingredients cook at different speeds. For example, carrots and potatoes need less time than meat to become tender.
For the tip: Add ingredients in the phases. Start with beef, onions and aromatic. In the middle of the cooking, add root vegetables such as carrots and radical vegetables. Leaf vegetables or fresh herbs should enter the end.
Resolution of the problems of common stove problems
Thin broth: Infinate your stew by crushing some of the cooked potatoes or banging in a suspension of corn starch (corn starch and broth 1: 1).
Stuffed underwater: Increases the flavor with Umami: tomato paste, worker sauce or a splash of red wine. It ends with a lemon narrow or a splash of fresh herbs to illuminate the dish.
Hard meat: If your meat is still gummy, it hasn’t cooked long enough. Continue to cook over low heat until connective fabrics fail.
Professional suggestions to raise your stew
- Submit your flavors: Don’t jump this step! Build the depth by escaping the pan with wine, beer or broth after burning the beef. Scrape those tasty golden pieces!
- Use the right cut of beef: Chuck Roast is our favorite cut for stews because it is well marched and becomes tender with slow cooking.
- Don’t forget the finish line: Add a splash of vinegar or citrus in the end to illuminate the flavors and garnish with chopped parsley for a fresh color pop.
