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  #21  
Old 19-01-2011, 05:52 PM
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Barbara4003 Barbara4003 is offline
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Originally Posted by Scroatey
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They all knew what I meant
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  #22  
Old 19-01-2011, 05:58 PM
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Smoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy diet
Quote:
Originally Posted by smileysmith
The man knows what he is talking about.

Any leftover??
Leftovers? Not yet, it is now simmering away gently, won't be ready until about eight. Probably got enough for dinner tonight and tomorrow, it may stretch to Friday too (Mrs Smoz is a veggie so will not be sampling my stewie delights).
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  #23  
Old 19-01-2011, 06:01 PM
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Smoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy dietSmoz came here looking for the peace and quiet; the healthy air and the healthy diet
Quote:
Originally Posted by Barbara4003
Don't put your dumplings in too soon.
Dumplings are good but today I am having fresh, home made crusty bread with mine.
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  #24  
Old 19-01-2011, 06:01 PM
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If using beef, add a teaspoon full of Marmite.
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  #25  
Old 19-01-2011, 06:09 PM
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Never thought of using black treacle, work well?
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  #26  
Old 19-01-2011, 06:10 PM
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Yep. It's brilliant.
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  #27  
Old 19-01-2011, 06:11 PM
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Also use in mince.
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  #28  
Old 19-01-2011, 06:18 PM
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Black treacle adds richness and depth to the flavour, it goes well with beef and with game based stews. I wouldn't use it with lighter meats though, they tend to suit herby citrussy flavours.
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  #29  
Old 20-01-2011, 02:12 AM
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  #30  
Old 20-01-2011, 02:26 AM
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the key to a good stew is a good stock.
I roast beef bones until they get very dark then boil them with various vegetables for about 4 hours. Then sieve and boil down until its quite a concentrate. and use that as the base of the stew.
Stewing beef cheeks over a long period is fantastic.
Best cut of the cow for stews
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  #31  
Old 20-01-2011, 02:52 AM
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i put in a whole bulb of garlic, just chop it in half, dont bother peeling, and cook stew for at least 4 hrs, delicious...a good stock mkes all the difference I like to use half beef/chicken
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  #32  
Old 20-01-2011, 09:24 AM
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dumplings are a must,need to cook thoroughly though hate if their undercooked and gooey.god am starving now i could eat a whole pot of stew
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  #33  
Old 20-01-2011, 09:46 AM
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Always add a packet of Batchelors minestrone soup to the stew and it needs to cook for a minimum of 4 hours.
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  #34  
Old 20-01-2011, 10:08 AM
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Quote:
Originally Posted by BaldEagle96
Always add a packet of Batchelors minestrone soup to the stew and it needs to cook for a minimum of 4 hours.

??? Why?
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  #35  
Old 20-01-2011, 10:13 AM
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Quote:
Originally Posted by saxoneagle
??? Why?
To which comment?

If about the soup bit it is about enhancing the flavour. Learnt this one from my mother-in-law. Works a treat.

If about the cooking for 4 hours I guess you could say it is also about enhancing the flavour and giving all the ingredients plenty of time to absorb the various flavours and allowing the stewing/braising steak to become ever so tender. Needs to be on a very low heat mind.
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  #36  
Old 20-01-2011, 10:22 AM
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Had a lovely Ox cheek casserole last night. People’s immediate reaction is to say uurgghh, but cooked for 5/6 hours meat is so tender. (Waitrose sell it at their Deli department and its predominantly a cheap cut) Whacked in with a bit of red onion, potatoes, celery, carrots, Worcester sauce, tomatoes, stock & herbs.
5 hours later, your away.
As reiterated slow cookers is the way forward.
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  #37  
Old 20-01-2011, 10:25 AM
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you lot don't have very mature palates
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  #38  
Old 20-01-2011, 11:18 AM
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Quote:
Originally Posted by Aman907
you lot don't have very mature palates
This is the BBS. We're not very mature full stop.
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  #39  
Old 20-01-2011, 11:19 AM
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Quote:
Originally Posted by Polish Pete
the key to a good stew is a good stock.
I roast beef bones until they get very dark then boil them with various vegetables for about 4 hours. Then sieve and boil down until its quite a concentrate. and use that as the base of the stew.
Stewing beef cheeks over a long period is fantastic.
Best cut of the cow for stews
It's the key to more than just a good stew, PP!
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  #40  
Old 20-01-2011, 11:55 AM
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Pork sausage red cabbage raisins onions in cider. Brown the sausages put the ingredients in slow cooker add sausages and some demerera sugar and cook for approx 3 hours Add sliced cooking apple and cook for a further hour.
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