How many different types of stew exist, and which ones do you like best?

I do not know if there are several but here with us they have “stoemp”.

Stoemp = Puree

Stoemper = Potato Pestle

Stamppot often consists of the following ingredients:

  • Potatoes (pureed)
  • Leek/spinach/cabbage (stewed)
  • Carrot (idem)
  • With or without meat/fish/poultry (or an egg in the place of meat)
  • Onion/garlic (or not, fruit in the pan)
  • Cream/milk/water and bouillon/grease (eg.

Oil or butter)

  • Dried or fresh parsley
  • Salt and pepper to taste
  • Possibly a spice or a combination of it (such as curry/curry), to make the potatoes more flavored
  • Personal touch: I had once added shoots to it myself (e.g.,
  • Leek or Luzerne), as an embellishment and to give a sharp touch to the potatoes

    I once made a mega yummy portion of stew (I can still remember the taste, and if I remember I get water in the mouth-hahaha!).

    It was SO good!But I have unfortunately never been able to reproduce the taste (and this was years ago).

    I had made it in a way that resulted in the tastes so well and tasted heavenly (I think I myself had accidentally burnt some of the potatoes partly, but this had actually benefited the dish).

    Then I didn’t understand how such a thing could be, but now.I actually had accidentally produced the “umami” flavor in my dish.

    A lightly carbonized flavour belongs to the category “Umami” in the field of flavour/aroma (I learned this during my vegan cooking classes).

    The reason why my dish tasted so good is because I had all the flavours covered (without realizing it well).

    I had ever learned (and also encountered myself) that it was important to balance flavours when you cook, otherwise a dish tastes nowhere (in the absence of balance, a dish can soon taste too predominant or too flets).

    Good cooks understand the secret behind a tasty recipe: Integrating all kinds of flavours into one dish.

    This means that the following elements are present:

    A bitter touch

    A sweet touch

    A salty fingerboard

    An acidic fingerboard

    The “Umami” flavor (optional, but should not-it does create an extra dimension within your dish which makes it unwise to taste)

    This can be tested by everyone by getting started and tasting every taste type in itself without mixing.

    A bitter, sweet, salty or acidic ingredient tastes very unpleasant in itself, but when you mix them, it creates a pleasant whole, in which all tastes will interact and create balance between them.

    Swallow a spoon of salt or vinegar.I guarantee that it tastes dirty (bah!).

    So if you want to try a new recipe or a variation of an existing recipe, then it is important to take that into account and therefore look out for it.

    Once you know how each flavor interplays, you can easily correct a recipe in case of imbalance.

    Boerenkool stamppot (with meat)

    Kale stew with vegan jus | The Green Girls (vegan/So completely vegetable)


    A delicious stew starts with picking the right potato type.Don’t be afraid, and try a different kind once.

    On the front/side/back of a bag of potatoes usually it is information about the species (eg.Cruciferous/Floral is ideal to make puree because of the texture/composition-they are starch richer and therefore better suited to obtain a homogeneous result).

    So-called potato chips are sturdier in texture and therefore less suitable to make puree, because they are less well-known when cooking (or not even).The texture is rather (unpleasant) crumbling instead of creamy, even or smooth (and this therefore tastes less pleasant in the mouth).

    15x stoemp: These vegetables are in the mash!

    According to me, you can make stew just about anything

    Stew kale, stew andijvie, mash sauerkraut (preferably out of the oven, my favorite), stew sprouts, stew..

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