Beef Stew Meat question ...
shaun
16 years ago
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Terri_PacNW
16 years agocraftyrn
16 years agoRelated Discussions
Beef Stew
Comments (4)It's page 13 of the clickable PDFs below. When I read the recipe, I take it to mean add the veggies to the hot meat pot, then heat the veggies, then add to the jars. But yes, the instructions aren't very clear. So I probably read it that way based on my knowledge of canning. Here is a link that might be useful: Clickable link...See MorePressure canning beef stew: Water level question.
Comments (4)You don't want it submerged; possible to interfere with the seal. What I've always done is once the filled jars are in the pressure canner, add hot water from a kettle until the water level is about at the shoulder of the jar. That way you won't run out of water during the processing. Also, the instructions say to leave the vent open for a while to let all the ambient air as well as some steam escape before closing it; the idea is you want the canner to be filled with water and steam and no air. Air can compress a bit and interfere with attaining the high pressure you need....See MoreAnother food safety question - leftoever stew beef.
Comments (3)Another who says the meat will be fine... Howa bout a non traditionals tew? Like Italian tos erve over spaghetti? or mexican? Brown the beef, with some onions and garlic and perhaps some chopped green pepper, dump in a can of crushed tomatoes...or 2 cans depending on how much beef you have, add a half a glass of red wint, a teaspoon or so of oregano and about 2 teaspoons of basil, simmer until the meat is tender and serve over spaghetti topped with parm cheese. or for mexican, brown the beef in a little oil, sprinkle with taco seasoning...or do like I do add some garlic powder, some chili powder and some cumin...add a small can of diced tomatoes and a can of Rotel and simmer until tender....serve on a toasted tortilla and top with lettuce chopped tomatoes and cheese or sour cream. Linda C...See MoreDifferent cuts of beef in beaf stew.
Comments (81)Ah. You learned your manners from this comic too. As the girl in the manga says: "Could you stop belittling me...? I can tell that much without eating it." If you respected this forum, you would know that if you want people to read things and watch videos you post them here. Sometimes we will go out of our way to follow links, but posters do not expect that all will. In ANY discussion forum, if you specifically want something to be read, you provide a link. I could Google, but why would I just to do your work for you, especially since one of us already had? The translation in the manga is very inaccurate. It's sufficient to kind of carry the meaning to an English speaker who can reinterpret it to make more sense. Your problem has been on insisting on using the language from this. The manga is right, though, where it said it in a sideways manner, that you can't make a "western" style dish with miso. :) It then says that beef belly is what is most commonly used for stew, but that's not true in North America, at least (I can't speak for the rest of the West), where, as you've seen, the go-to is chuck, which is from the shoulder. Then they compare the preparation of the stewed oxtail to soft shelled turtle burger! That is something we don't have, so I can't comment on the preparation. I'm pretty sure that our local turtles, where I live, are endangered and not allowed to be killed and eaten, though perhaps someone is farming them... And there are turtle pets. I suppose you could eat that kind if you wanted to... So, the last chapter you linked is where you got the ridiculous notion that boeuf bourguignon is "the origin of beef stew". That's another poor translation or misstatement. It might be the first one codified in a cookbook, or it might be considered by some to be the finest beef stew, but beef stew's "origin" is from about the time cavemen learned to cook meat in a vessel and had an animal of the family bos (beef) to eat. The manga proceeds to discuss "garniture" and "garnish" interchangeably, and use it to mean decoration, as we advised you from the beginning. They're talking about the vegetables, not the many cuts of beef. We do not normally put "croutons" in beef stew. Beef stew is also not strained. The juices/gravy and stew are served in the same dish. At the end, he brings out all these different cuts, does seem to be preparing each separately, as the young lady in the video did, because, as we said, it's the only sensible way to do it. His goal isn't a beef stew, it's to wow the judges of a fictional contest. I don't see a recipe. The whole thing is a fiction of a cooking contest. Like much fiction, it isn't completely realistic. That's fine for a story. Just as many manga hair styles cannot be achieved without glue, this all parts of the beef thing can't be achieved without a lot of pots, and the result isn't an actual Western beef stew, even though it seems to have won the contest. Which is what we've been telling you from the beginning without reading your book. Unfortunately, the lack of comprehension is on your side. The manga does not in any way controvert what we have said, though now I see where you got some of your misinformation. While it may be true that serious cookery is presented in manga form somewhere, in these chapters of this book it is not. It's a typical Young Adult story about winning a contest against a cheating, leering competitor, the cooking details are practically nil, and are hazy where they are presented. That is because they're there because the story is about a cooking contest, and serve the movement of the plot. They are not meant to be the presentation of a recipe. I see no reason to spend more of my time on this, so I will not bother with the anime, which one assumes are more of the same....See Morelindac
16 years agogardenguru1950
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