Casserole v Stew debate
Posted: Sat Dec 28, 2019 6:05 pm
I'm interested which is best? 
An important pub argument.
An important pub argument.
As long as it tastes awesome WGAF. I prefer casserole TBH. Stew sounds a bit shitter
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Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 6:09 pm
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 6:24 pm
Pressure cooked stew FTW.
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 7:16 pm
Agreed
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 7:18 pm
I’ll allow that too.
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 7:24 pm
Hotpot /thread
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 7:29 pm
Hot pots are technically casseroles, no?
I tend to something that’s a bit of both. Start it on the hob then stick it in the oven to finish cooking.
I tend to something that’s a bit of both. Start it on the hob then stick it in the oven to finish cooking.
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 7:30 pm
Ramen.
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 7:37 pm
No.
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 7:48 pm
These all sound good to me (ignoring the boy).
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 7:59 pm
I feel like this would end up the same as the bread roll argument
.Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 8:11 pm
We have a traditional family recipe known as “tater ‘ash” which isn’t actually a potato hash, but is similar to a hotpot or scouse but more potatoes in the stew.
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 8:13 pm
I always understood it as:
Is it done in the oven?
It's a casserole.
Is it done on the stove, or really, in any other way that isn't an oven?
It's a stew or a hot pot.
But then this is coming from someone who just crumbled mature stilton onto chips, so yeah, pinch of salt and all that.
Is it done in the oven?
It's a casserole.
Is it done on the stove, or really, in any other way that isn't an oven?
It's a stew or a hot pot.
But then this is coming from someone who just crumbled mature stilton onto chips, so yeah, pinch of salt and all that.
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 8:18 pm
Yeah, it turns out I’ve been labouring under a misapprehension. I always thought of a casserole as a stew but done as like a joint of meat, or bigger pieces (like chicken breasts rather than diced chunks) but it turns out the definition is just a stew done in the oven.
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 8:24 pm
As to which one is better, surely that's going to depend on the ingredients, and personal taste?
I like a chunky stew with loads of meat, potatoes, mushrooms and onions and stuff in there, and ideally it should be quite thick. I'm partial to a broth, but I'm waaaay to lazy to overnight soak lentils or whatever the fuck it was I couldn't be arsed doing last time.
I should really make more stews and broths, but you can't really make them 'for one' without having a decent amount of freezer space to store the leftovers, which I definitely don't have.
I like a chunky stew with loads of meat, potatoes, mushrooms and onions and stuff in there, and ideally it should be quite thick. I'm partial to a broth, but I'm waaaay to lazy to overnight soak lentils or whatever the fuck it was I couldn't be arsed doing last time.
I should really make more stews and broths, but you can't really make them 'for one' without having a decent amount of freezer space to store the leftovers, which I definitely don't have.
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 8:31 pm
You dont have leftovers?Beany wrote: Sat Dec 28, 2019 8:24 pm
I should really make more stews and broths, but you can't really make them 'for one' without having a decent amount of freezer space to store the leftovers, which I definitely don't have.
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 8:33 pm
Yes, well done.
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 9:47 pm
I use a cast iron Le Creuset casserole dish and gently fry off onions and celery in butter and rapeseed oil. When ready, I add flour to make a roux, then add stock of choice until desired consistency is reached. Then I add whatever meat I have prepared along with any veg and/or mushrooms. Bung in oven at fan 140c for 90-120mins for chicken or longer and lower for beef.
I would just call this a casserole and it's always bloody lovely.
FWIW potatoes should be served separately. Mash or roast is good. Current favourite is garlic and rosemary Parmentier potatoes.
I am also partial to sweet potato mash or have them roasted.
I would just call this a casserole and it's always bloody lovely.
FWIW potatoes should be served separately. Mash or roast is good. Current favourite is garlic and rosemary Parmentier potatoes.
I am also partial to sweet potato mash or have them roasted.
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 11:13 pm
I just throw it all in the slow cooker and leave it because I’m a lazy bastardMcSwede wrote: Sat Dec 28, 2019 9:47 pm I use a cast iron Le Creuset casserole dish and gently fry off onions and celery in butter and rapeseed oil. When ready, I add flour to make a roux, then add stock of choice until desired consistency is reached. Then I add whatever meat I have prepared along with any veg and/or mushrooms. Bung in oven at fan 140c for 90-120mins for chicken or longer and lower for beef.
I would just call this a casserole and it's always bloody lovely.
FWIW potatoes should be served separately. Mash or roast is good. Current favourite is garlic and rosemary Parmentier potatoes.
I am also partial to sweet potato mash or have them roasted.
Re: Casserole v Stew debate
Posted: Sat Dec 28, 2019 11:23 pm
Slow cooker for the meat for a few hours, then finish it off by cremating the shit out of it in the oven to get some crust or crackling on it.jamcg wrote: Sat Dec 28, 2019 11:13 pm
I just throw it all in the slow cooker and leave it because I’m a lazy bastard
Give it some time to rest, shove it in your fucking face.