Vengo da New York e mi diverto a preparare cibo svedese. Ho seguito principalmente la ricetta del mio amico svedese, ma dopo circa 3 ore sembrava ancora molto sottile. Ho aggiunto solo un po ‘di amido di mais ed è diventato troppo spesso. Ancora un sapore molto buono ma troppo spesso. Come si ottiene lo spessore perfetto? … Anche questa è stata la prima volta che ho fatto qualsiasi tipo di stufato 😅
https://i.redd.it/t3ylimkguuff1.jpeg
di bdog1321
8 commenti
Be careful with the starch. Better to have heavy cream and let it simmer for 3 hours.
How much cornstarch did you actually add? Usually you add 1-1,5 tbsp of cornstarch (depending on how much stew you make of course, I usually make it for 4) but first you mix it together with some water
(Cheating, add water if gets to thick.)
Try mixing flour and water to a watery mix (a top-down mixing/addition), that will thicken it but not to the same consistency that cornstarch does. If it does not thicken enough, just add some more.
In most classic Swedish food, you’d use wheat flour to thicken the sauce. It’s just a matter of learning how much is enough. If you need to add more of this roux to the boiling sauce it’s important to pre-mix it with a tiny bit of milk (or water), else it will just turn into small balls of cooked flour. Don’t use cream in your kalops, as the other poster here suggested.
What is the white stuff on your potatoes? Did you toss them around in creme fraiche or something?
Try potato starch
Upupa epops-kalops kan man propsa i en mops.