What if I use chicken stock instead of beef? Will the world collapse into a newly created black hole?

What if I use chicken stock instead of beef? Will the world collapse into a newly created black hole?

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  1. 4 weeks ago
    Anonymous

    i imagine it'll be sour and beige like vomit

  2. 4 weeks ago
    Anonymous

    Cook the chicken parts whole and then shred them, it'll be better

  3. 4 weeks ago
    Anonymous

    store bought beef stock sucks a lot of the time so chicken stock is usually a better option

    • 4 weeks ago
      Anonymous

      While this is absolutely correct, I've found that Better Than Bouillon beef demiglace (or whatever it is) is quite good.

      • 4 weeks ago
        Anonymous

        I put 1 liter of chicken stock and a beef bouillon cube in there. smells fantastic.

  4. 4 weeks ago
    Anonymous

    it'll still be a meaty flavor, but a much, much weaker meaty flavor.

    Chicken stock=when you want other flavors to take center stage but still want meatiness
    Beef stock=frick you, kick in your teeth, this is BEEF

  5. 4 weeks ago
    Anonymous

    Yes. Use beef or veal fond. Nt0td

  6. 4 weeks ago
    Anonymous

    If anyone cares, this is going to be the best beef stew I've ever made and I say that because I used an actual good cut of beef for it. Smells amazing and tasted the beef and it's sublime.

    Just 2.5 hours of stewing

    • 4 weeks ago
      Anonymous

      I hope by "actual good cut of beef" you mean really stringy, tough, fatty, and otherwise terrible as a steak cut of beef because those are the ones that bless stews with great flavor and texture (the entire reason the stewing is used in the first place is to make them edible). Good cuts, as in good steak cuts, are terrible in things like stews because they all have far less flavor than stew meats and gain nothing from being boiled for a while.

      Like it won't be bad, but it is a waste of money.

      • 4 weeks ago
        Anonymous

        I can't remember what the cut was called I already threw out the package. Odd shape, thick layer of fat on just the one side, not a lot of marbling.

        It was on sale and the "stewing beef" you get at the local grocery store is way more expensive than it should be.

        • 4 weeks ago
          Anonymous

          Ok, good.

        • 4 weeks ago
          Anonymous

          >Odd shape, thick layer of fat on just the one side, not a lot of marbling
          It would be funny if this was a picanha cut, Brazilians in chat be posting angrily. Not saying it was, it could very well be strip steak, as that gets cut to that description too. Neither good for stews.

          • 4 weeks ago
            Anonymous

            Well it was frickin tasty.

          • 4 weeks ago
            Anonymous

            It was a brisket.

        • 4 weeks ago
          Anonymous

          >the "stewing beef" you get at the local grocery store is way more expensive than it should be.
          It's just lazy tax, you'll see rounds on sale all the time and that's usually the same cut of meat.

          • 4 weeks ago
            Anonymous

            Actually I think it might have said "round" on the package. TBQH tho senpai it was better than the cubed up "stewing beef"

  7. 4 weeks ago
    Anonymous

    Think I should make it thick with a roux?

  8. 4 weeks ago
    Anonymous

    I always use chicken stock in my beef stews. It tastes better.

    • 4 weeks ago
      Anonymous

      I used 1 liter of chicken stock and 1 beef bouillon cube

      • 4 weeks ago
        Anonymous

        I’ve done that as well. Usually lot cubes though. I use a product called better than bullion.

        • 4 weeks ago
          Anonymous

          What's a lot cube?

          • 4 weeks ago
            Anonymous

            *not cubes

            • 4 weeks ago
              Anonymous

              What is your product and why is it better?

              • 4 weeks ago
                Anonymous

                It's got more bouillonagens and bouillesters than the powder stuff

  9. 4 weeks ago
    Anonymous

    Yup but afterwards time turns back and restores reality into a new timeline. That's how deja vus happen.
    >t. Guy that always uses chicken broth for beef stew.

  10. 4 weeks ago
    Anonymous

    I always sear the beef a little more than I want and just use water. Comes out great.

  11. 4 weeks ago
    Anonymous

    It's quite common to cook beef in chicken broth and vice versa.

  12. 4 weeks ago
    Anonymous

    Sounds good, I might do this next time. However, I will have since forgotten this thread exists and will not tell you how it turned out

  13. 4 weeks ago
    Anonymous

    As long as it has MSG it will be fine.

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