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cybercat cybercat is offline
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Default Thickening stew


"Dan Abel" > wrote in message
...
> In article >,
> Damaeus > wrote:
>
>
>> Yes. I've never done that with carrots and potatoes. I actually hate
>> potatoes in soups because they eventually turn to mushy lumps, and I
>> don't
>> like carrots in there because they taste so wonderful raw that the cooked
>> version is just nasty.

>
> I dislike mushy potatoes and carrots. The carrots give up a nice flavor
> to the liquid, but once they have, they are trash, not a vegetable to
> eat.


Exactly the opposite of how I feel. I want a rich beefy/chickeny broth or
gravy, seasoned, and vegetables added later until they are just finished. I
would never add fresh vegetables to the kind of mush you describe. It is
about contrasting fresh flavors. Develop the meat stock, thicken if you
wish, then add carrots twenty minutes before finish and potatoes maybe 15
minutes before finish, and this is a simmering finish.