Just thought of another...in our church cookbook there are several recipes for beef stew, calling for 1 to 2 tablespoons of tapioca. It thickens the sauce/liquid, instead of adding a flour/water mixture at the end. I was skeptical but it did work!
Mary
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To thicken up stews, etc....
Use instant mashed potatoes! Unlike flour, they will not clump, etc. and you usually have some handy to shake in...
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Miss Mary
Re: To thicken up stews, etc....
Persepone wrote:Use instant mashed potatoes! Unlike flour, they will not clump, etc. and you usually have some handy to shake in...
Do you mean you just put a tablespoon or two in the stew? If so, that's a very good idea!!! I would imagine instant potatoes add flavor too. Unlike tapioca probably....
Thanks!
Mary
Last edited by Miss Mary on Wed Jan 19, 2005 8:49 am, edited 1 time in total.
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OklahomaWeather
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Mezocyclone
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Diced Bell (Green) Pepper,, just about everything except some seafood dishes.
It was mentioned that you could spruce up less expensive spaghetti sauces with onion, garlic and mushrooms, but without adding a generous portion of fresh Bell Pepper you are missing the boat. Also, a bit of ground chuck mixed into the sautee goes a long way. Lets not forget the spices either, Basil, Oregano, Marjoram, Bay Leaves. Just a pinch of each and a leaf makes the sauce seem like it was made from scratch. I also like to strip the casing from hotdog sized Italian Sausage and stir that into the mix as I smash it up like ground meat. Olive Oil, Olive Oil, Olive Oil..
It was mentioned that you could spruce up less expensive spaghetti sauces with onion, garlic and mushrooms, but without adding a generous portion of fresh Bell Pepper you are missing the boat. Also, a bit of ground chuck mixed into the sautee goes a long way. Lets not forget the spices either, Basil, Oregano, Marjoram, Bay Leaves. Just a pinch of each and a leaf makes the sauce seem like it was made from scratch. I also like to strip the casing from hotdog sized Italian Sausage and stir that into the mix as I smash it up like ground meat. Olive Oil, Olive Oil, Olive Oil..
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Mezocyclone
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Mezocyclone wrote:Diced Bell (Green) Pepper,, just about everything except some seafood dishes.
It was mentioned that you could spruce up less expensive spaghetti sauces with onion, garlic and mushrooms, but without adding a generous portion of fresh Bell Pepper you are missing the boat. Also, a bit of ground chuck mixed into the sautee goes a long way. Lets not forget the spices either, Basil, Oregano, Marjoram, Bay Leaves. Just a pinch of each and a leaf makes the sauce seem like it was made from scratch. I also like to strip the casing from hotdog sized Italian Sausage and stir that into the mix as I smash it up like ground meat. Olive Oil, Olive Oil, Olive Oil..
Oh, and let it simmer together for a couple of hours if you can, just so all the added ingrediants can blend. If you make a bunch, then it is as good as Abuela's the next day..
I had to quote myself to add that last thought as I don't seem to be permitted to edit my own posts yet..
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