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People often add ingredients to make their stew thick for several reasons:

  1. Flavor concentration: Thicker stews tend to have a more concentrated flavor because the water content is reduced. As the liquid reduces and thickens, the flavors become more pronounced and intense, resulting in a richer and more satisfying taste.

  2. Texture and mouthfeel: Thickening the stew creates a heartier and more substantial texture, which many people find more enjoyable. It gives the stew a comforting and satisfying mouthfeel, making it feel like a complete and substantial meal.

  3. Better adherence to ingredients: Thicker stew coats the ingredients more effectively, allowing the flavors and seasonings to adhere to the meat, vegetables, and other components. This means every bite is infused with the flavors of the stew, enhancing the overall taste experience.

  4. Serving presentation: A thick stew often looks more visually appealing when served in a bowl or on a plate. It holds its shape and creates a more appetizing presentation compared to a runny, watery stew.

  5. Increased satiety: Thicker stews tend to be more filling, as the thicker consistency can contribute to a greater feeling of fullness and satisfaction after eating.

However, there's nothing inherently wrong with a runny stew if that's the desired outcome or if the recipe calls for it. Some types of stews are meant to be more broth-like, such as certain Asian or lighter vegetable-based stews. Additionally, personal preferences vary, and some individuals may enjoy a runny stew just as much as a thick one.

Ultimately, the choice to thicken or leave a stew runny is a matter of personal taste and the desired outcome of the dish. Whether thick or runny, a well-prepared stew can still be delicious and comforting.

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