what the difference between stew and soup

I didn't skim the fat from gumbo once and I shit my brains out

>>21899545
you can add water to a frozen block of stew to boil it in and it will become a soup.

>>21899549

im a soupcel how can i even tell its a stew and not a soup to begin with, OP looks like stew to me but its called beef soup?

>>21899552
a stew will usually have a thicker liquid/gravy and bigger chunks of meat and vegetables. I think OP image could go either way

>>21899540
Lamb soup and stew can get too greasy if you don't skim them. Very gamey flavour.

Soup cylinders.

I used to make oxtail soup on the regular cuz I could get it for $1.50/lb max.
Now I'm lucky to find it for ten times that price.

>>21899540
Try maori boil up it is nice with pork bones or beef brisket watercress potatoes sweet and normal carrots salt pepper boil the flip out of it all

>>21899540
>protip: splash of soy sauce and some wing sauce elevates any soup to BAM! KICK IT UP A NOTCH!
This is where you jumped the shark and went full retard. The fat gives you all the flavor you need. Sauces undue that flavor.

>>21899761
>This is where you jumped the shark and went full retard. The fat gives you all the flavor you need. Sauces undue that flavor.
you're jewish and hate white men feeding their families with flavor. get the fuck out.

>>21899552
In a soup the main attraction is the liquid, in a stew the main attraction is the meat.

preferred method for thickening beef stew? I’ve been making a roux, mixing with a cup or two of broth, adding it back toward the end, stirring in slowly at a low simmer for maybe 10 minutes. I’m not too pleased with the results. Maybe I’m fucking up the roux. It masks the other flavors or something

I use an arrowroot slurry and a little konjac. Arrowroot does not have nearly as strong a flavor as wheat flour, and it cooks out quickly. You have to use it right at the end though because cooking it too much will cause it to lose its thickening power.

>>21900377
Cornstarch and water slurry. Don’t overdo it, and mix it in slowly while stirring with a wisk.

>>21900377
Arrowroot or starch. Most ragouts already contain a lot of fat and a roux adds even more. Also a roux needs to cook for a long time to loose its dull taste and you need to know the exact amount of liquid/roux for the proper consistency.

>>21900381
>>21900383
>>21900384
Makes sense. I think I’ve probably been undercooking the roux too. Will try arrowroot or cornstarch

>>21900384
>Most ragouts already contain a lot of fat and a roux adds even more
I just use the fat that's in the homemade stock and/or make a compound roux with the aromatics at the beginning so the additional fat, if any is necessary at all, is minimal.
Make stock.
Chill stock.
Remove fat layer.
Make roux with it and set aside.
Make unthickened stew.
Whisk in and dissolve cold roux at the end to thicken (and add colour).
>a roux needs to cook for a long time to loose [sic] its dull taste
Compound. Roux.
Are compound rouxs just not a thing in the anglosphere? I have never seen any anglo mention them at all. Fry your aromatics in fat, add and cook the flour and Bob's your uncle. That's exactly what those Japanese curry roux blocks are. Compound rouxs are the bases for a bajillion different Hungarian dishes.

>>21900443
Is this more or less just mixing flour into the mirepoix?

>>21900443
>Fry your aromatics in fat, add and cook the flour
Doesn't cook as properly as a real roux.

>>21899591
I think a bit of vinegar can sometimes help with that

>>21899744
There's no cheap and nutritious meat products left. They took everything. Barely can afford eggs now

>>21900476
It cooks perfectly fine, what the hell are you on about?
>>21900452
More or less. It's not always mirepoix.
>>21900489
Where? Cuz while prices have indeed gone up, most things aren't ridiculous. Oxtail absolutely is, though. Fucks me up that it's more expensive than fucking tenderloin now.
Do you like seafood? It's all on sale right now at every supermarket in my area because they're trying to lure Catholics through their doors during lent but it's usually pretty cheap at Hmart to begin with. Monkfish is $3/lb, for example.

>>21900503
A lot of recipes, particularly Southern/Cajun dishes call for a roux that has been cooked down for a long time, hence the expression "start with a roux."

>>21900539
Fucking and? That doesn't contradict what he said in >>21900443 or bolster what was said in >>21900476

>>21900691
I meant to reply to >>21900443
>Are compound rouxs just not a thing in the anglosphere? I have never seen any anglo mention them at all.

>>21900539
>>21900709
Yeah, if you're going for a super dark roux that has practically no thickening power left, you're gonna be using a lot of fat to cook that flour that long and will likely need a secondary thickener (like filé in gumbo) but most rouxs aren't cooked like Cajun ones are.
>>21900691
Read the whole conversation. Someone asked what to use for thickening. Anon said arrowroot starch, which alone could seem a silly choice but in conjunction with his mention of Cajun cooking specifically, makes perfect sense. I'm not even American and I know Cajun roux does fuck-all for thickening and is used mostly for colour and toasty flavour.

I use dehydrated potato flakes for my beef stew. Came out great. Using the cornstarch slurry made it jelly like.

>>21901112
>>21900377

>>21899540
test

>>21899540
icles

>>21899548
>>21899540
yeah i had a big portion of a rich soup that was probably a bit too fatty, as my first meal after a long transit.... it obliterated my gut even though it tasted delicious
:(
too much fat doesnt work even though it tastes great

That's a stew mate

>>21899545
can't eat a soup with a fork

>>21901192
lick my baLLS

>>21899540
a foid posted this

>>21903931
i'm a white man and i will fuck you up and rape your corpse, then sends pictures to your mom

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>>21899540
>soy sauce
Oyster sauce is better.

>>21903936
Sounds very street shitter of you

Does anyone have a good gumbo recipe?
Or good gumbo tips

bump

>>21899540
You really need to stop drinking less.

>>21899540
Fuck you motherfucker, I saw this thread and ended up making beef burgundy today [spoiler]it came out really really good[/spoiler]

>>21899810
>White
>Flavor
Pick one

>>21900377
okra

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>>21899721
Fuck, I remember that epic bread...