Here are some tips on how to make an authentic tasting cream stew that tastes like a store with a store-bought roux. There are many ways to make cream stew, with or without a roux, but this recipe is made by a professional chef using a commercial roux to make a delicious cream stew.
Although it uses commercial roux, it is sprinkled with professionalism throughout the recipe.
This is a recipe that can be made at home if you watch the video, however, and it's a very tasty cream stew that you won't find in commercial roux. You don't even need any special ingredients to make it, so give it a try. The taste is guaranteed.
(Ingredients)
Cream stew (for 5 people)
SB Fond Beau Dinner Cream Stew (5 servings) 1 box
450cc of water
200cc of milk + 30-50cc for adjustment (to taste)
Chicken thigh 300 g (weight with skin on)
1/8 teaspoon salt
1 medium-sized onion
1/2 stalk of celery
1/2 carrot
4 to 5 mushrooms
60 g of butter
2 medium potatoes (make-in)
1/2 piece of broccoli
Boiling of Make-In
2 pieces in a make in
1 clove of garlic
700 cc of water
3/4 teaspoon of salt
Broccoli Boil
1/2 a plant of broccoli (1 plant is also good)
1 liter of water
1 tablespoon (20 g) (2%) of salt
(How to make)
Peel the skin off the chicken and cut it into slightly larger bite size pieces
Keep the skin and do not discard it
Lean 1/8 teaspoon of salt and let it sit in the refrigerator for 20 minutes to soak up the flavors.
Slice the onions into 5-7 mm wide
Peel and chop the carrots into chunks
Strip the celery and slice it diagonally into 5 mm slices
Add celery to increase the flavor
Cut the mushrooms into four pieces
By adding mushrooms, the flavor and flavor becomes stronger
Put 60 g of butter in a saucepan and heat it. The heat is high. As soon as you put the butter, you can add the vegetables.
It may seem like a lot of butter, but this much is delicious.
Fry on high heat for 4-5 minutes.
In the beginning, the trick is to dry it all at once over high heat. But do not burn.
Fry for 4-5 minutes over high heat, then reduce the heat to medium.
Stir-fry for another 2 minutes, then reduce the heat to low
During this time, the image to keep the gee sound
Reduce heat to low and fry slowly for about 20 minutes. (Total frying time will be 2 to 30 minutes.)
You don't have to keep it on low heat, but you can stir it from time to time.
This process of slowly frying the vegetables is the most important.
Boil the potatoes while the vegetables are frying
In a small saucepan with the skin on, add 700 cc of water, a clove of garlic with the skin on and 3/4 teaspoon of salt and cook over low heat for about 30 minutes.
When boiled, peel the skin while hot, cut it into bite-sized pieces and leave it in a warm place
Sauté the onions and other vegetables for 2-30 minutes to get the flavor, then fry the chicken in another pan.
The trick is to fry the chicken in a separate pan from the vegetables
Heat 1 tablespoon of salad oil in a frying pan, spread the chicken
Grill for about 2 minutes on one side. Grill the reserved skins at this time as well.
Turn over and cook for 1 minute.
This is the process of lightly browning the proteins on the surface to seal in the flavor of the meat.
It is not necessary to cook all the way through.
When lightly browned, place in the pot with the vegetables and add 450 cc of water.
Over high heat, high heat until it comes to a boil
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#cream stew #How to make #roux
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