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I liked the video because you didnt wanna start over
ππππ its ok chef we all have been in the same situation π
You can make a cheat's roux mixing flour with soft butter in a small bowl into a paste. Temper it with your hot broth into a slurry then add to the stew. Works perfect π
Moose beef,Caribou stake seal fat chicken feet chopped unpealed potatoes with all the eyes and dirt,chopped brown carrots leave the stalk on, well rotted tomatoes with white mold make sure the acidic water goes in, mushy sprouted onion with black and green mould between leaves, dont forget the roast walruss tusks boiled starnosed mole,beaver tails,virginia possum,few mudpups!Jesus ..is that a shrew in there even!!! Skink tails,bison testicles,polar bear claws, dont forget the beluga whale fat and wolverine spleen,nice canada duck,and elk stock ostrich fiddleheads and saskatoones
raw π₯
Mus
Looks like he had a bottle before cooking.
Beef stew was maybe the third thing I tried to cook. That was before Better Than Bullion so I used Worcestershire sauce and a bouillon cube. It turned out great.
If BTB is good enough for you, Iβll keep using it.
Awesome that looks so tasty, gotta try this!
Looks good but needs mushrooms in my opinion
Ha ! Those chubby dudesπ
For normal people just chuck it in the slow cooker.
He burns something- hey guys I like mine crispy with some color
He throws a whole carrot in the stew- hey guys I like my stew a bit chunky ππππ
I like your vids chef but you need to get rid of that seed oil shit
One trick I learned from Jean Pierre for the flour is to get a small mesh strainer, dip it in partially, then add some flour and use the bottom of a ladle to gradually incorporate it into the liquid
Damn, unc cooked his meat sheesh that's not cool he's not bacteria maxing! How are you gonna hit your macros?
The doorknob guy?
Looks glorious sir
Rest in peace Anthony Bourdain! ππΌ π
π£π£π£π£The Veal??π£π£π£π£
Havenβt seen Bourdain at all lately. Mustβve wanted time off or something.
potatoes i can live with but I don't like big chunks of vegetables in my stew. usually I just blend them, it helps thicken and add a ton of flavor to the sauce.
i also just add a starch slurry at the end, no flour. it works just as well.
dude! know ill know what to do if i forget to add flour to something! thanks
Hey it's good to see how to recover from mistakes. I think mistakes intimidate people more than they should. Cooking shows are often too rehearsed.
Maybe the best video yet.