hebel. today · 5 November 202671 / 74
Food · Culinary Science
Thickening stews by crushing ingredients in situ
Chef Martin Oswald transforms a loose soup into a cohesive stew by pressing cooked potatoes, lentils, and squash against the side of the pot. This mechanical action releases starches from the existing ingredients, which…
From 1 newsletter · 1 min read · one thing to try
Chef Martin Oswald transforms a loose soup into a cohesive stew by pressing cooked potatoes, lentils, and squash against the side of the pot (The Habit Healers). This mechanical action releases starches from the existing ingredients, which thicken the liquid until it clings to the vegetables (The Habit Healers). The technique avoids the need for external thickeners like cream or flour, allowing the cook to adjust the consistency based on the specific state of the dish rather than a timer.
This approach requires the cook to treat the recipe as a starting point and use sensory checkpoints to determine when the dish is finished. By mashing a few pieces of potato or squash, the cook observes the broth transition from thin to creamy, confirming the stew is ready to serve. This method emphasizes active engagement with the pot, ensuring the texture matches the cook's preference for a spoonable, thick consistency.
Try today · 5 min
Thicken your next vegetable soup or stew by mashing a portion of the cooked solids against the pot wall.
Use a wooden spoon or spatula to crush soft, starchy ingredients like potatoes or beans directly into the simmering liquid.
You need
- Pot of soup or stew with cooked starchy vegetables
- Sturdy wooden spoon or spatula
Steps
- Identify the softest starchy ingredient in your pot.
- Press 3-5 pieces against the side of the pot using your spoon.
- Stir the crushed pieces into the liquid.
- Observe the liquid thickening as the released starches hydrate.
- Repeat until the broth reaches your desired consistency.