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When to add potatoes to a stew.
I do a mutton back chop stew with carrots, swede, turnip, onions and celery
and, although I am very pleased with it, I would just like to add some potatoes as an experiment. I use a slow cooker and it takes about seven hours to cook this meal. Then I add pearl barley and lentils to it and let them cook for a further twenty minutes. At what stage should I add the potatoes? |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
"Sqwertz" > wrote in message ... > On Tue, 4 Mar 2014 23:19:06 -0000, Emrys Davies wrote: > >> I do a mutton back chop stew with carrots, swede, turnip, onions and >> celery >> and, although I am very pleased with it, I would just like to add some >> potatoes as an experiment. I use a slow cooker and it takes about seven >> hours to cook this meal. Then I add pearl barley and lentils to it and >> let >> them cook for a further twenty minutes. At what stage should I add the >> potatoes? > > What size are the potatoes? Peeled? Will they be submerged in > liquid? > > -sw They will be peeled, quartered and submerged in the stew. |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
On Tue, 4 Mar 2014 23:32:32 -0000, "Emrys Davies" >
wrote: >"Sqwertz" > wrote in message ... >> On Tue, 4 Mar 2014 23:19:06 -0000, Emrys Davies wrote: >> >>> I do a mutton back chop stew with carrots, swede, turnip, onions and >>> celery >>> and, although I am very pleased with it, I would just like to add some >>> potatoes as an experiment. I use a slow cooker and it takes about seven >>> hours to cook this meal. Then I add pearl barley and lentils to it and >>> let >>> them cook for a further twenty minutes. At what stage should I add the >>> potatoes? >> >> What size are the potatoes? Peeled? Will they be submerged in >> liquid? > >They will be peeled, quartered and submerged in the stew. Put them in straight away (any variety), I always have and they hold their shape and texture. |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
On 3/4/2014 6:38 PM, Jeßus wrote: > On Tue, 4 Mar 2014 23:32:32 -0000, "Emrys Davies" > > wrote: > >> "Sqwertz" > wrote in message >> ... >>> On Tue, 4 Mar 2014 23:19:06 -0000, Emrys Davies wrote: >>> >>>> I do a mutton back chop stew with carrots, swede, turnip, onions and >>>> celery >>>> and, although I am very pleased with it, I would just like to add some >>>> potatoes as an experiment. I use a slow cooker and it takes about seven >>>> hours to cook this meal. Then I add pearl barley and lentils to it and >>>> let >>>> them cook for a further twenty minutes. At what stage should I add the >>>> potatoes? >>> >>> What size are the potatoes? Peeled? Will they be submerged in >>> liquid? >> >> They will be peeled, quartered and submerged in the stew. > > Put them in straight away (any variety), I always have and they hold > their shape and texture. > I agree. I've never had a problem with potatoes getting overcooked in the slow cooker. Also, the longer they are in there, the more of the flavor they will absorb. |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
On Tue, 04 Mar 2014 18:41:04 -0500, Travis McGee >
wrote: > > >On 3/4/2014 6:38 PM, Jeßus wrote: >> On Tue, 4 Mar 2014 23:32:32 -0000, "Emrys Davies" > >> wrote: >> >>> "Sqwertz" > wrote in message >>> ... >>>> On Tue, 4 Mar 2014 23:19:06 -0000, Emrys Davies wrote: >>>> >>>>> I do a mutton back chop stew with carrots, swede, turnip, onions and >>>>> celery >>>>> and, although I am very pleased with it, I would just like to add some >>>>> potatoes as an experiment. I use a slow cooker and it takes about seven >>>>> hours to cook this meal. Then I add pearl barley and lentils to it and >>>>> let >>>>> them cook for a further twenty minutes. At what stage should I add the >>>>> potatoes? >>>> >>>> What size are the potatoes? Peeled? Will they be submerged in >>>> liquid? >>> >>> They will be peeled, quartered and submerged in the stew. >> >> Put them in straight away (any variety), I always have and they hold >> their shape and texture. >> >I agree. I've never had a problem with potatoes getting overcooked in >the slow cooker. Also, the longer they are in there, the more of the >flavor they will absorb. Yes, you're right about them absorbing the flavour the longer they're in the pot, good point there. |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
"Travis McGee" > wrote in message ... > > > On 3/4/2014 6:38 PM, Jeßus wrote: >> On Tue, 4 Mar 2014 23:32:32 -0000, "Emrys Davies" > >> wrote: >> >>> "Sqwertz" > wrote in message >>> ... >>>> On Tue, 4 Mar 2014 23:19:06 -0000, Emrys Davies wrote: >>>> >>>>> I do a mutton back chop stew with carrots, swede, turnip, onions and >>>>> celery >>>>> and, although I am very pleased with it, I would just like to add some >>>>> potatoes as an experiment. I use a slow cooker and it takes about >>>>> seven >>>>> hours to cook this meal. Then I add pearl barley and lentils to it >>>>> and >>>>> let >>>>> them cook for a further twenty minutes. At what stage should I add >>>>> the >>>>> potatoes? >>>> >>>> What size are the potatoes? Peeled? Will they be submerged in >>>> liquid? >>> >>> They will be peeled, quartered and submerged in the stew. >> >> Put them in straight away (any variety), I always have and they hold >> their shape and texture. >> > I agree. I've never had a problem with potatoes getting overcooked in the > slow cooker. Also, the longer they are in there, the more of the flavor > they will absorb. Thanks both. Good news that and well spoken, if I may say so. |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
"Jeßus" > wrote in message ... > On Tue, 04 Mar 2014 18:41:04 -0500, Travis McGee > > wrote: > >> >> >>On 3/4/2014 6:38 PM, Jeßus wrote: >>> On Tue, 4 Mar 2014 23:32:32 -0000, "Emrys Davies" > >>> wrote: >>> >>>> "Sqwertz" > wrote in message >>>> ... >>>>> On Tue, 4 Mar 2014 23:19:06 -0000, Emrys Davies wrote: >>>>> >>>>>> I do a mutton back chop stew with carrots, swede, turnip, onions and >>>>>> celery >>>>>> and, although I am very pleased with it, I would just like to add >>>>>> some >>>>>> potatoes as an experiment. I use a slow cooker and it takes about >>>>>> seven >>>>>> hours to cook this meal. Then I add pearl barley and lentils to it >>>>>> and >>>>>> let >>>>>> them cook for a further twenty minutes. At what stage should I add >>>>>> the >>>>>> potatoes? >>>>> >>>>> What size are the potatoes? Peeled? Will they be submerged in >>>>> liquid? >>>> >>>> They will be peeled, quartered and submerged in the stew. >>> >>> Put them in straight away (any variety), I always have and they hold >>> their shape and texture. >>> >>I agree. I've never had a problem with potatoes getting overcooked in >>the slow cooker. Also, the longer they are in there, the more of the >>flavor they will absorb. > > Yes, you're right about them absorbing the flavour the longer they're > in the pot, good point there. Dunno what I do wrong then. When I put potatoes in a slow cooker they are always under cooked at the end and I am not the only person who has found that  -- http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
"Ophelia" > wrote in message ... > > > "Jeßus" > wrote in message > ... >> On Tue, 04 Mar 2014 18:41:04 -0500, Travis McGee > >> wrote: >> >>> >>> >>>On 3/4/2014 6:38 PM, Jeßus wrote: >>>> On Tue, 4 Mar 2014 23:32:32 -0000, "Emrys Davies" > >>>> wrote: >>>> >>>>> "Sqwertz" > wrote in message >>>>> ... >>>>>> On Tue, 4 Mar 2014 23:19:06 -0000, Emrys Davies wrote: >>>>>> >>>>>>> I do a mutton back chop stew with carrots, swede, turnip, onions and >>>>>>> celery >>>>>>> and, although I am very pleased with it, I would just like to add >>>>>>> some >>>>>>> potatoes as an experiment. I use a slow cooker and it takes about >>>>>>> seven >>>>>>> hours to cook this meal. Then I add pearl barley and lentils to it >>>>>>> and >>>>>>> let >>>>>>> them cook for a further twenty minutes. At what stage should I add >>>>>>> the >>>>>>> potatoes? >>>>>> >>>>>> What size are the potatoes? Peeled? Will they be submerged in >>>>>> liquid? >>>>> >>>>> They will be peeled, quartered and submerged in the stew. >>>> >>>> Put them in straight away (any variety), I always have and they hold >>>> their shape and texture. >>>> >>>I agree. I've never had a problem with potatoes getting overcooked in >>>the slow cooker. Also, the longer they are in there, the more of the >>>flavor they will absorb. >> >> Yes, you're right about them absorbing the flavour the longer they're >> in the pot, good point there. > > Dunno what I do wrong then. When I put potatoes in a slow cooker they are > always under cooked at the end and I am not the only person who has found > that > > -- > http://www.helpforheroes.org.uk/shop/ Well my carrots cook very well in this cooker, but they are cut quite small and maybe I should do the same with the potatoes. Otherwise I could blanch them somewhat. |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
On Tue, 4 Mar 2014 23:49:45 -0000, "Ophelia"
> wrote: > > >"Jeßus" > wrote in message .. . >> On Tue, 04 Mar 2014 18:41:04 -0500, Travis McGee > >> wrote: >> >>> >>> >>>On 3/4/2014 6:38 PM, Jeßus wrote: >>>> On Tue, 4 Mar 2014 23:32:32 -0000, "Emrys Davies" > >>>> wrote: >>>> >>>>> "Sqwertz" > wrote in message >>>>> ... >>>>>> On Tue, 4 Mar 2014 23:19:06 -0000, Emrys Davies wrote: >>>>>> >>>>>>> I do a mutton back chop stew with carrots, swede, turnip, onions and >>>>>>> celery >>>>>>> and, although I am very pleased with it, I would just like to add >>>>>>> some >>>>>>> potatoes as an experiment. I use a slow cooker and it takes about >>>>>>> seven >>>>>>> hours to cook this meal. Then I add pearl barley and lentils to it >>>>>>> and >>>>>>> let >>>>>>> them cook for a further twenty minutes. At what stage should I add >>>>>>> the >>>>>>> potatoes? >>>>>> >>>>>> What size are the potatoes? Peeled? Will they be submerged in >>>>>> liquid? >>>>> >>>>> They will be peeled, quartered and submerged in the stew. >>>> >>>> Put them in straight away (any variety), I always have and they hold >>>> their shape and texture. >>>> >>>I agree. I've never had a problem with potatoes getting overcooked in >>>the slow cooker. Also, the longer they are in there, the more of the >>>flavor they will absorb. >> >> Yes, you're right about them absorbing the flavour the longer they're >> in the pot, good point there. > >Dunno what I do wrong then. When I put potatoes in a slow cooker they are >always under cooked at the end and I am not the only person who has found >that That's no good I can only assume its due to the size of the piecesand/or the time they were cooked for? |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
On Tue, 4 Mar 2014 23:56:21 -0000, "Emrys Davies" >
wrote: > >"Ophelia" > wrote in message ... >> >> >> "Jeßus" > wrote in message >> ... >>> On Tue, 04 Mar 2014 18:41:04 -0500, Travis McGee > >>> wrote: >>> >>>> >>>> >>>>On 3/4/2014 6:38 PM, Jeßus wrote: >>>>> On Tue, 4 Mar 2014 23:32:32 -0000, "Emrys Davies" > >>>>> wrote: >>>>> >>>>>> "Sqwertz" > wrote in message >>>>>> ... >>>>>>> On Tue, 4 Mar 2014 23:19:06 -0000, Emrys Davies wrote: >>>>>>> >>>>>>>> I do a mutton back chop stew with carrots, swede, turnip, onions and >>>>>>>> celery >>>>>>>> and, although I am very pleased with it, I would just like to add >>>>>>>> some >>>>>>>> potatoes as an experiment. I use a slow cooker and it takes about >>>>>>>> seven >>>>>>>> hours to cook this meal. Then I add pearl barley and lentils to it >>>>>>>> and >>>>>>>> let >>>>>>>> them cook for a further twenty minutes. At what stage should I add >>>>>>>> the >>>>>>>> potatoes? >>>>>>> >>>>>>> What size are the potatoes? Peeled? Will they be submerged in >>>>>>> liquid? >>>>>> >>>>>> They will be peeled, quartered and submerged in the stew. >>>>> >>>>> Put them in straight away (any variety), I always have and they hold >>>>> their shape and texture. >>>>> >>>>I agree. I've never had a problem with potatoes getting overcooked in >>>>the slow cooker. Also, the longer they are in there, the more of the >>>>flavor they will absorb. >>> >>> Yes, you're right about them absorbing the flavour the longer they're >>> in the pot, good point there. >> >> Dunno what I do wrong then. When I put potatoes in a slow cooker they are >> always under cooked at the end and I am not the only person who has found >> that >> >> -- >> http://www.helpforheroes.org.uk/shop/ > >Well my carrots cook very well in this cooker, but they are cut quite small >and maybe I should do the same with the potatoes. Otherwise I could blanch >them somewhat. I cut most of my root vegetables roughly the same size for stews - maybe 1-1.5 inches in size. Works for me <shrug>. |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
On Tuesday, March 4, 2014 6:19:06 PM UTC-5, Emrys Davies wrote:
> I do a mutton back chop stew with carrots, swede, turnip, onions and celery > > and, although I am very pleased with it, I would just like to add some > > potatoes as an experiment. I use a slow cooker and it takes about seven > > hours to cook this meal. Then I add pearl barley and lentils to it and let > > them cook for a further twenty minutes. At what stage should I add the > > potatoes? When the stew is nice and tender add bite size potatoes. Simmer for another 35.234 minutes. I've never added starch to stew. Starch should be served on the side. It sops up too many juices. Make dumplings or some such and serve the stew over the starch. |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
On Tue, 04 Mar 2014 18:41:04 -0500, Travis McGee >
wrote: > > > On 3/4/2014 6:38 PM, Jeßus wrote: > > > > Put them in straight away (any variety), I always have and they hold > > their shape and texture. > > > I agree. I've never had a problem with potatoes getting overcooked in > the slow cooker. Also, the longer they are in there, the more of the > flavor they will absorb. Are these waxy or floury (aka: russets) potatoes that you say hold their shape? -- Good Food. Good Friends. Good Memories. |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
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Posted to rec.food.cooking
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When to add potatoes to a stew.
Emrys Davies wrote:
> >I do a stew and I would just like to add some >potatoes. I use a slow cooker and it takes about seven >hours to cook this meal. >At what stage should I add the potatoes? After ten years I recently gave my slow cooker away, I found it totally useless for cooking anything other than steel cut oats (saves all that stirring). For stews a slow cooker is okay I guess if you're afflicted with TIAD. If you're looking for a way to cook that saves time cook a big potful on the stovetop when you do have time and freeze portions... when you come home from work a quart of stew in the microwave and dinner is on the table in ten minutes. |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
On Tuesday, March 4, 2014 3:19:06 PM UTC-8, Emrys Davies wrote:
> I do a mutton back chop stew with carrots, swede, turnip, onions and celery > and, although I am very pleased with it, I would just like to add some > potatoes as an experiment. I use a slow cooker and it takes about seven > hours to cook this meal. Then I add pearl barley and lentils to it and let > them cook for a further twenty minutes. At what stage should I add the > potatoes? I have experimented with different times, and finally decided I prefer stew without potatoes, because of the starch they release into the liquid. So I will cook them separately. |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
"Emrys Davies" > wrote in message ... > Well my carrots cook very well in this cooker, but they are cut quite > small and maybe I should do the same with the potatoes. Otherwise I could > blanch them somewhat. Dunno. Sheila who posts here says she has the same problems as I do. I suppose blanching or pre cooking <;-0> a little might help  )-- http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
"Jeßus" > wrote in message ... > On Tue, 4 Mar 2014 23:49:45 -0000, "Ophelia" > > wrote: > >> >> >>"Jeßus" > wrote in message . .. >>> On Tue, 04 Mar 2014 18:41:04 -0500, Travis McGee > >>> wrote: >>> >>>> >>>> >>>>On 3/4/2014 6:38 PM, Jeßus wrote: >>>>> On Tue, 4 Mar 2014 23:32:32 -0000, "Emrys Davies" > >>>>> wrote: >>>>> >>>>>> "Sqwertz" > wrote in message >>>>>> ... >>>>>>> On Tue, 4 Mar 2014 23:19:06 -0000, Emrys Davies wrote: >>>>>>> >>>>>>>> I do a mutton back chop stew with carrots, swede, turnip, onions >>>>>>>> and >>>>>>>> celery >>>>>>>> and, although I am very pleased with it, I would just like to add >>>>>>>> some >>>>>>>> potatoes as an experiment. I use a slow cooker and it takes about >>>>>>>> seven >>>>>>>> hours to cook this meal. Then I add pearl barley and lentils to it >>>>>>>> and >>>>>>>> let >>>>>>>> them cook for a further twenty minutes. At what stage should I add >>>>>>>> the >>>>>>>> potatoes? >>>>>>> >>>>>>> What size are the potatoes? Peeled? Will they be submerged in >>>>>>> liquid? >>>>>> >>>>>> They will be peeled, quartered and submerged in the stew. >>>>> >>>>> Put them in straight away (any variety), I always have and they hold >>>>> their shape and texture. >>>>> >>>>I agree. I've never had a problem with potatoes getting overcooked in >>>>the slow cooker. Also, the longer they are in there, the more of the >>>>flavor they will absorb. >>> >>> Yes, you're right about them absorbing the flavour the longer they're >>> in the pot, good point there. >> >>Dunno what I do wrong then. When I put potatoes in a slow cooker they are >>always under cooked at the end and I am not the only person who has found >>that > > That's no good I can only assume its due to the size of the pieces> and/or the time they were cooked for? Could be I suppose. I haven't used it for ages. I think about it then get put off. I tend to put a pot on a low gas burner and let it go. It is different now I am not working of course. I am not leaving something cooking when I am not here -- http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
On 2014-03-05 10:18 AM, barbie gee wrote:
>> I cut most of my root vegetables roughly the same size for stews - >> maybe 1-1.5 inches in size. Works for me <shrug>. >> > > yup, that's the key; smaller pieces, all the same. Took me years of > crunchy veg to figure that out... We don't use a pressure cooker and stew is a two day process because it always tastes better the second day. We sear the meat, sautee the diced onion, celery carrot, mushroom and garlic then add broth and simmer for a a couple hours. Then it is cooled and put in the fridge over night. The next day cubed potatoes and chopped carrot are added while it heats up and simmers for about an hour. Some frozen peas are added near the end. |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
On Tuesday, March 4, 2014 5:38:35 PM UTC-6, Jeßus wrote:
> On Tue, 4 Mar 2014 23:32:32 -0000, "Emrys Davies" > > > wrote: > > > > >"Sqwertz" > wrote in message > > ... > > >> On Tue, 4 Mar 2014 23:19:06 -0000, Emrys Davies wrote: > > >> > > >>> I do a mutton back chop stew with carrots, swede, turnip, onions and > > >>> celery > > >>> and, although I am very pleased with it, I would just like to add some > > >>> potatoes as an experiment. I use a slow cooker and it takes about seven > > >>> hours to cook this meal. Then I add pearl barley and lentils to it and > > >>> let > > >>> them cook for a further twenty minutes. At what stage should I add the > > >>> potatoes? > > >> > > >> What size are the potatoes? Peeled? Will they be submerged in > > >> liquid? > > > > > >They will be peeled, quartered and submerged in the stew. > > > > Put them in straight away (any variety), I always have and they hold > > their shape and texture. You must be careful to only use waxy potatoes. Russets turn to mush pretty easily, and if that all you have, they need to be put in later in the process. --B |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
On Wed, 5 Mar 2014 13:48:21 -0000, "Ophelia"
> wrote: > > > "Emrys Davies" > wrote in message > ... > > > Well my carrots cook very well in this cooker, but they are cut quite > > small and maybe I should do the same with the potatoes. Otherwise I could > > blanch them somewhat. > > Dunno. Sheila who posts here says she has the same problems as I do. I > suppose blanching or pre cooking <;-0> a little might help )The recipes I've seen say to put them on the bottom and meat on top. I'm too chicken to try that because I use russet (floury) potatoes and I'm afraid they will fall apart during such a long time in the hot tub. I have a microwave, so if they weren't cooked enough - I'd probably zap them for a couple of minutes to finish the job. -- Good Food. Good Friends. Good Memories. |
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When to add potatoes to a stew.
On Wed, 5 Mar 2014 07:34:17 -0800 (PST), Bryan-TGWWW
> wrote: > You must be careful to only use waxy potatoes. Russets turn to mush > pretty easily, and if that all you have, they need to be put in later > in the process. > Thanks, that was my suspicion. -- Good Food. Good Friends. Good Memories. |
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Posted to rec.food.cooking
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When to add potatoes to a stew.
On Wednesday, March 5, 2014 12:17:34 PM UTC-6, sf wrote:
> On Wed, 5 Mar 2014 13:48:21 -0000, "Ophelia" > > > wrote: > > > > > > > > > "Emrys Davies" > wrote in message > > > ... > > > > > > > Well my carrots cook very well in this cooker, but they are cut quite > > > > small and maybe I should do the same with the potatoes. Otherwise I could > > > > blanch them somewhat. > > > > > > Dunno. Sheila who posts here says she has the same problems as I do. I > > > suppose blanching or pre cooking <;-0> a little might help )> > > > The recipes I've seen say to put them on the bottom and meat on top. > > I'm too chicken to try that because I use russet (floury) potatoes and > > I'm afraid they will fall apart during such a long time in the hot > > tub. I have a microwave, so if they weren't cooked enough - I'd > > probably zap them for a couple of minutes to finish the job. > Russets would disintegrate. I'm using red potatoes in this evening's beef stew. --B |
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When to add potatoes to a stew.
On Wed, 5 Mar 2014 13:48:21 -0000, "Ophelia"
> wrote: > > >"Emrys Davies" > wrote in message ... > >> Well my carrots cook very well in this cooker, but they are cut quite >> small and maybe I should do the same with the potatoes. Otherwise I could >> blanch them somewhat. > >Dunno. Sheila who posts here says she has the same problems as I do. I >suppose blanching or pre cooking <;-0> a little might help )My weak spot with cooking veggies is roast veggies. I really need to work on that. Unless I go to the trouble of pre-cooking them, especially potatos and carrots, they invariably come out underdone on the inside whilst looking good on the outside. |
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When to add potatoes to a stew.
On Wed, 5 Mar 2014 13:50:18 -0000, "Ophelia"
> wrote: >"Jeßus" > wrote in message .. . >> On Tue, 4 Mar 2014 23:49:45 -0000, "Ophelia" >> > wrote: >>>"Jeßus" > wrote in message ... >>>> On Tue, 04 Mar 2014 18:41:04 -0500, Travis McGee > >>>> wrote: >>>>>On 3/4/2014 6:38 PM, Jeßus wrote: >>>>>> On Tue, 4 Mar 2014 23:32:32 -0000, "Emrys Davies" > >>>>>> wrote: >>>>>> >>>>>>> "Sqwertz" > wrote in message >>>>>>> ... >>>>>>>> On Tue, 4 Mar 2014 23:19:06 -0000, Emrys Davies wrote: >>>>>>>> >>>>>>>>> I do a mutton back chop stew with carrots, swede, turnip, onions >>>>>>>>> and >>>>>>>>> celery >>>>>>>>> and, although I am very pleased with it, I would just like to add >>>>>>>>> some >>>>>>>>> potatoes as an experiment. I use a slow cooker and it takes about >>>>>>>>> seven >>>>>>>>> hours to cook this meal. Then I add pearl barley and lentils to it >>>>>>>>> and >>>>>>>>> let >>>>>>>>> them cook for a further twenty minutes. At what stage should I add >>>>>>>>> the >>>>>>>>> potatoes? >>>>>>>> >>>>>>>> What size are the potatoes? Peeled? Will they be submerged in >>>>>>>> liquid? >>>>>>> >>>>>>> They will be peeled, quartered and submerged in the stew. >>>>>> >>>>>> Put them in straight away (any variety), I always have and they hold >>>>>> their shape and texture. >>>>>> >>>>>I agree. I've never had a problem with potatoes getting overcooked in >>>>>the slow cooker. Also, the longer they are in there, the more of the >>>>>flavor they will absorb. >>>> >>>> Yes, you're right about them absorbing the flavour the longer they're >>>> in the pot, good point there. >>> >>>Dunno what I do wrong then. When I put potatoes in a slow cooker they are >>>always under cooked at the end and I am not the only person who has found >>>that >> >> That's no good I can only assume its due to the size of the pieces>> and/or the time they were cooked for? > >Could be I suppose. I haven't used it for ages. I think about it then get >put off. I tend to put a pot on a low gas burner and let it go. It is >different now I am not working of course. I am not leaving something >cooking when I am not here Indeed, unless you happen to have a wood heater? I often cook on mine, just have a good fire going for a few hours and once it's settled down and the right temp stabilised (just simmering), on goes the enamelled cast iron pot and I leave it there for the day. |
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When to add potatoes to a stew.
On Wed, 5 Mar 2014 10:52:07 -0800 (PST), Bryan-TGWWW
> wrote: > On Wednesday, March 5, 2014 12:17:34 PM UTC-6, sf wrote: > > > > The recipes I've seen say to put them on the bottom and meat on top. > > > > I'm too chicken to try that because I use russet (floury) potatoes and > > > > I'm afraid they will fall apart during such a long time in the hot > > > > tub. I have a microwave, so if they weren't cooked enough - I'd > > > > probably zap them for a couple of minutes to finish the job. > > > Russets would disintegrate. I'm using red potatoes in this evening's > beef stew. > Thanks. I like using russets in stovetop stews because when cut big enough, they partially disintegrate to thicken the stew without flour and there are still some chunks left to chew on. -- Good Food. Good Friends. Good Memories. |
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When to add potatoes to a stew.
On Wed, 5 Mar 2014 07:34:17 -0800 (PST), Bryan-TGWWW
> wrote: >On Tuesday, March 4, 2014 5:38:35 PM UTC-6, Jeßus wrote: >> Put them in straight away (any variety), I always have and they hold >> their shape and texture. > >You must be careful to only use waxy potatoes. Russets turn to mush >pretty easily, and if that all you have, they need to be put in later >in the process. To be honest, I haven't paid much attention to types of spud, although I know I've used Dutch Creams and Kennebecs, Pink Eyes, Kipflers and many others. Just haven't had a problem? They're not all waxy either, I don't peel my spuds though (as a rule) so maybe that accounts for it? |
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When to add potatoes to a stew.
On Wed, 05 Mar 2014 12:31:46 -0600, BlueBrooke
> wrote: > > We've never had a problem with putting the potatoes in at the start. I > do cut them larger than the carrots, though. Thanks! > > But one morning we were out of potatoes. Just made mashed potatoes > when we got home and served the stew over them. It was a hit with my > guys -- so that's the way we do it pretty much all the time now. How French of you!  http://katieatthekitchendoor.com/201...e-made-winter/ -- Good Food. Good Friends. Good Memories. |
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When to add potatoes to a stew.
"Jeßus" > wrote in message ... > My weak spot with cooking veggies is roast veggies. I really need to > work on that. Unless I go to the trouble of pre-cooking them, > especially potatos and carrots, they invariably come out underdone on > the inside whilst looking good on the outside. I cook potatoes chunks in water until almost done. Drain and rough them up in the pan. Tip them into very hot dripping and roll them over until covered and then into a preheated oven on set on high temp. Give them about 20 mins then turn them and give another 20 mins ish until nicely brown. It usually works for me, -- http://www.helpforheroes.org.uk/shop/ |
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When to add potatoes to a stew.
"Jeßus" > wrote in message news 
> Indeed, unless you happen to have a wood heater? I often cook on mine, > just have a good fire going for a few hours and once it's settled down > and the right temp stabilised (just simmering), on goes the enamelled > cast iron pot and I leave it there for the day. We have a frontier stove but it is free standing and we can only use that in the garden or shed. I doubt we could get the heat stable enough to use it the way you do. I wish ... -- http://www.helpforheroes.org.uk/shop/ |
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When to add potatoes to a stew.
On Wednesday, March 5, 2014 3:40:42 PM UTC-5, wrote:
> > I used to put a steak and kidney pudding on the woodstove at the > cottage one supper time for the next days supper - delicious. There are very few things as good as a steak and kidney pie. (I prefer pie to pudding.) http://www.richardfisher.com |
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When to add potatoes to a stew.
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When to add potatoes to a stew.
On Wednesday, March 5, 2014 3:30:57 PM UTC-6, Jeßus wrote:
> > > Yum, I love slow cooked food. We are well into autumn here and I'm > > really looking forward to all the braises, stews and soups as it cools > > down here... Autumn doesn't even begin for 14 days. Next Monday it's supposed to get up to 93F in Melbourne. I don't get it. --B |
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When to add potatoes to a stew.
On Wednesday, March 5, 2014 4:44:28 PM UTC-5, wrote:
> On Wed, 5 Mar 2014 13:18:01 -0800 (PST), Helpful person > > >There are very few things as good as a > >steak and kidney pie. (I prefer pie > >to pudding.) > > Somehow don't think that would have been the same after 24 hours on > the woodstove True. A pudding is better for the stove. http://www.richardfisher.com |
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When to add potatoes to a stew.
On Wed, 5 Mar 2014 13:39:55 -0800 (PST), Bryan-TGWWW
> wrote: >On Wednesday, March 5, 2014 3:30:57 PM UTC-6, Jeßus wrote: >> >> >> Yum, I love slow cooked food. We are well into autumn here and I'm >> >> really looking forward to all the braises, stews and soups as it cools >> >> down here... > >Autumn doesn't even begin for 14 days. Next Monday it's supposed to get >up to 93F in Melbourne. I don't get it. Tell that to the climate where I live, besides, Autumn starts on March 1 here. And I'm not in Melbourne... |
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When to add potatoes to a stew.
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When to add potatoes to a stew.
On 3/4/2014 6:19 PM, Emrys Davies wrote:
> I do a mutton back chop stew with carrots, swede, turnip, onions and > celery and, although I am very pleased with it, I would just like to add > some potatoes as an experiment. I use a slow cooker and it takes about > seven hours to cook this meal. Then I add pearl barley and lentils to > it and let them cook for a further twenty minutes. At what stage should > I add the potatoes? > > I've read the replies with interest. I always cut potatoes about the same size as carrots. I usually use red potatoes (not small "new potatoes" just red skinned potatoes) when making a stew. I add them to the slow cooker at the start. Celery goes soft much sooner than any type vegetable but that is fine because it's just for added taste. I'm having a hard time finding pearl barley these days. When I bought the oxtails to make soup, I wanted to add pearl barley towards the end of cooking. All they had at the store was Quaker brand quick-cooking barley. Oh no. It looks like cereal flakes! On the shelf where there used to be pearl barley and other grains, more shelf space is devoted to boxes of things like Quinoa and whatever else the latest craze is. I could not find honest to goodness pearl barley to add to my soup. That ticks me off. Jill |
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When to add potatoes to a stew.
> wrote in message news
> Yuck ! It's readily available here, also salt beef. It's actually > simple to corn it yourself. Then share that knowledge oh wise one )-- http://www.helpforheroes.org.uk/shop/ |
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When to add potatoes to a stew.
"BlueBrooke" > wrote in message ... > On Wed, 05 Mar 2014 11:32:59 -0800, sf > wrote: > >>On Wed, 05 Mar 2014 12:31:46 -0600, BlueBrooke > wrote: > >>> But one morning we were out of potatoes. Just made mashed potatoes >>> when we got home and served the stew over them. It was a hit with my >>> guys -- so that's the way we do it pretty much all the time now. >> >>How French of you! >>http://katieatthekitchendoor.com/201...e-made-winter/ > > Oh, is that French? I thought we were just pantry-challenged. :-D > > Ooo la la. :-D lol -- http://www.helpforheroes.org.uk/shop/ |
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When to add potatoes to a stew.
> wrote in message ... >>> Yuck ! It's readily available here, also salt beef. It's actually >>> simple to corn it yourself. >> >>Then share that knowledge oh wise one )> > I confess I haven't done my own in a few years, not sort of a dish for > one, but this is a good link. > > http://www.amazingribs.com/recipes/b...rned_beef.html Thank you! That looks a good source of info too. > I never had the 'pink curing salt' available to me and it was fine > without it. How did you cure it without the curing salts? There is an advantage to pickling your own beef and thats > commercial stuff has so many other chemicals added which you don't do > at home. I have several bags of Prontocure which I have never used (nor had the knowledge to do so) which came from Canada several years ago. Some time ago when I was talking about it a poster here gave me some information - which was lost in a major hard drive crash when I lost everything. I do keep backups but unfortunately that wasn't on them. > I do sometimes open a can of corned beef but have never been sure of > why they named it after 'real' corned beef I do have some in store but I don't like it. Reading about real corned beef here over the years was a major surprise I was also very confused about the 'corning' which to me, meant corns of salt. I was told at that time that it referred to the corn (grain) animals ate. Thanks very much for that site -- http://www.helpforheroes.org.uk/shop/ |
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