Help my moose stew!
Made a nice moose stew in my crock pot today. It was great except the juice was too watery. I remember all the stews my mother made were thicker. How can I do this? I can't really ask her right now, but can in a week or so.
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use a little flour. 0 -
add a little flour to it [?][?][?] 0 -
Take some flour, put it in a small container with a lid...a pint jar works perfect...add water (not a lot) and shake the hell out of it...
Add slowly to the simmering stew, stirring as you do...it will gradually thicken....Re-season as the flour will absord some of spices etc and it can taste a bit bland after...0 -
Flour will work. I suggest pulling a little of the juice off and SLOWLY whisking the flour into it and then add that mix back to the stew. Unless you like flour lumps. 0 -
If you use arrowroot, you won't have to worry about lumps! 0 -
quote:Originally posted by BlackRoses
Take some flour, put it in a small container with a lid...a pint jar works perfect...add water (not a lot) and shake the hell out of it...
Add slowly to the simmering stew, stirring as you do...it will gradually thicken....Re-season as the flour will absord some of spices etc and it can taste a bit bland after...
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dont put any knuckles in it, thats all i can say. 0 -
EUGER|;
MOM'S SECRET, was to dredge the moose-meat in flower before browning.If you're not browning your moose-meat, before stewing it, you're missing the boat[^]
Jeff0 -
quote:Originally posted by divebomb
dont put any knuckles in it, thats all i can say.
That's what I was gonna warn against.0 -
File gumbo 0 -
Pronounced Fee-lay 0
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