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Stew boiled dry

  • 23-03-2009 4:57pm
    #1
    corblimey
    Registered Users, Registered Users 2 Posts: 4,475 ✭✭✭


    I made a chicken stew yesterday and for some, after about a hour on the hob, it had boiled almost completely dry. It was covered, so I guess the problem was that I had on too high a heat? I usually do stews in the oven, so it was my first time using the gas hob.

    If I had noticed this earlier, could I have saved it by adding more water/stock/wine in the same proportions as the original recipe? Or was it doomed from the moment I put it on?


Comments

  • #2
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,417 ✭✭✭✭the beer revolu


    A stew should only be at a bare simmer - usually the lowest heat on your hob will achieve this.
    You probably could have save your stew by adding more liquid but a stew cooked too quickly just isn't as nice as one cooked very slowly.


  • #3
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Maybe you had too much barley in it? Barley soaks up a lot of liquid.


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