Topic: URGENT culinary advice needed
cccuuunnttt !ZkUt8arUCU started this discussion 3 months ago #130,240
Making a guinness beef stew
The recipe calls for chicken broth, saying that the mild flavor helps the guinness shine through. It says beef stock is okay you just won't taste the guinness quite as much
However I prefer alcohol tastes to take a back seat. I usually prefer white wines in cooking and try to let strong alcohols simmer off as much as possible
Would a reasonable compromise be to use half and half chicken and beef stock?
Both are homemade
The recipe calls for chicken broth, saying that the mild flavor helps the guinness shine through. It says beef stock is okay you just won't taste the guinness quite as much
However I prefer alcohol tastes to take a back seat. I usually prefer white wines in cooking and try to let strong alcohols simmer off as much as possible
Would a reasonable compromise be to use half and half chicken and beef stock?
Both are homemade
Indy !f0eFrsAqV6 joined in and replied with this 3 months ago, 18 minutes later[^] [v] #1,397,671
Yes — that’s actually an excellent compromise.
Using half chicken stock and half beef stock will give you:
* Enough beef richness to support the meat and deepen the flavor,
* Enough lightness from the chicken stock to keep the Guinness from dominating,
* And an overall balanced, savory base that won’t taste overly alcoholic or bitter.
Since you prefer alcohol flavors to take a back seat, here are a few extra tweaks you might like:
1. Simmer the Guinness longer before adding stock. You can pour the Guinness into the pot first, let it reduce by about half to cook off more of the alcohol and mellow its edge, then add your mixed stocks and other ingredients.
2. Add a touch of tomato paste or caramelized onion. Both round out bitterness and add body without overpowering the stew.
3. Finish with a little butter or even a teaspoon of brown sugar at the end to soften any remaining bitterness.
With those adjustments and your homemade stocks, you’ll get a rich, deeply savory stew with the Guinness integrated rather than dominant — probably exactly the flavor balance you’re aiming for.
Using half chicken stock and half beef stock will give you:
* Enough beef richness to support the meat and deepen the flavor,
* Enough lightness from the chicken stock to keep the Guinness from dominating,
* And an overall balanced, savory base that won’t taste overly alcoholic or bitter.
Since you prefer alcohol flavors to take a back seat, here are a few extra tweaks you might like:
1. Simmer the Guinness longer before adding stock. You can pour the Guinness into the pot first, let it reduce by about half to cook off more of the alcohol and mellow its edge, then add your mixed stocks and other ingredients.
2. Add a touch of tomato paste or caramelized onion. Both round out bitterness and add body without overpowering the stew.
3. Finish with a little butter or even a teaspoon of brown sugar at the end to soften any remaining bitterness.
With those adjustments and your homemade stocks, you’ll get a rich, deeply savory stew with the Guinness integrated rather than dominant — probably exactly the flavor balance you’re aiming for.
Fake anon !ZkUt8arUCU joined in and replied with this 3 months ago, 42 seconds later, 19 minutes after the original post[^] [v] #1,397,672
cccuuunnttt !ZkUt8arUCU (OP) replied with this 3 months ago, 11 minutes later, 31 minutes after the original post[^] [v] #1,397,675
Anonymous D joined in and replied with this 3 months ago, 8 seconds later, 31 minutes after the original post[^] [v] #1,397,676
+Syntax !/bdKkAN1Os joined in and replied with this 3 months ago, 33 seconds later, 31 minutes after the original post[^] [v] #1,397,677
One can only hope you have tried Guinness as a beverage. Truly WONDERFUL. So, you know this is a very FORWARD Rich and creamy Ale.
Terrific in a stew and it will dominate UNLESS you reduced the amount to maybe 1/2.
More stock of course will help yet stews take a long tyme (tyme is wonderful as an herb for stews) Thing is the stock reduces and reduces for a RICH Overall experience.
One could save uncooked Stock to add at the end to reduce the Forward Ale. So taste it 1/2 hour before stew is done and add stock if necessary.
Terrific in a stew and it will dominate UNLESS you reduced the amount to maybe 1/2.
More stock of course will help yet stews take a long tyme (tyme is wonderful as an herb for stews) Thing is the stock reduces and reduces for a RICH Overall experience.
One could save uncooked Stock to add at the end to reduce the Forward Ale. So taste it 1/2 hour before stew is done and add stock if necessary.
Fake anon !ZkUt8arUCU replied with this 3 months ago, 2 minutes later, 33 minutes after the original post[^] [v] #1,397,679
@1,397,675 (cccuuunnttt !ZkUt8arUCU)
Respectfully, get the FUCK off my tripcode I have been using it way longer than you. Don't make me "go indy" on you.
@1,397,676 (D)
Thank you I had no idea.
Respectfully, get the FUCK off my tripcode I have been using it way longer than you. Don't make me "go indy" on you.
@1,397,676 (D)
Thank you I had no idea.
boof joined in and replied with this 3 months ago, 53 minutes later, 1 hour after the original post[^] [v] #1,397,712
