@@davidrobert1229 A variation. Recipes for cooking are made to be guides, not rule books. Chill bro...

@@davidrobert1229 Who pissed in your cereal bruv?

​@@davidrobert1229The video says you can use any veggies you want and you don't have to use meat. Which is what the OP did. So, they made the recipe customized to what they had on hand. Like any good cook does.

Me too

Ooh, that sounds good. I should try this with shrimp.

Omni nulla I think so, I know that a lot of recipes like this or with the “Ghibli” before it are based from Ghibli films which in turn are based from recipient around the world

Stews have been made since ancient times. The world's oldest evidence of stew was found in Japan

@@shafimehereiza9788 Huh, I didn't know that the oldest evidence of stew was found in Japan. However, I meant this creamy stew in particular, not stew in general. As I understand it, traditional Japanese cuisine doesn't typically contain dairy. Plus, she thickens it with a bechamel sauce and uses a partial mierpoix both of which are french cuisine staples.

I would say that this kind is French indeed we eat that a lot. And i couldn't recognize it because Stew means Ragoût in French. But the recipe is actually named : Blanquette (de veau) in France and I love IT.

Yes. The japanese during the american occupation developed a french-based stew to figth child mal nutrition originally using powder milk. We can sau its a japanized french dish.

gothicemowiccan,same bro

Yes! Mushrooms 🍄 😋

What do you use instead of chicken broth?

@@italkwhatever prolly vegetable broth. The boxed roux is vegetable broth based i believe.

@@audrey9561 thank you

And I'm still making it ☺️ gonna make it right now again 🤤

And I'm still making it ☺️ gonna make it right now again 🤤

You can make a dairy free version w/ veg "butter" and almond, soy, cashew or whatever other milk. 😉

@@batteryacid2649 oooooh? I'll try it!

coconut milk is a great substitute, it does alter the flavor but I honestly love the taste of coconut milk for some soups!

That’s probably because that sauce she made is the same thing used in making the white sauce for pasta

Use lactose free milk!

Tekki Kiraito...

My pleasure 😊

There is no difference really. The way she does it is slightly more idiot proof though. If you mess it up and get lumps you can just use an immersion blender (or a standing blender) to fix it. Where as if you do it mixed in with the aromatics (carrots and onions) you would either have to pick out all the lumps by hand, blend the carrots and onions into the sauce along with the lumps, throw it all out, or pretend you were trying to make chicken and dumplings all along. As for the slurry, it will effect the taste and mouth feel of the end product if you leave out the butter but, whether or not it tastes just as good that way is a matter of opinion. That's one of the nice things about cooking. The only hard-fast rule is "don't give anyone food poisoning and don't burn down the house". Other than that, it's just a matter of preference.

no , just do what u want to do and if it doesnt rlly work out well, do it the other way next time , thats how u learn to cook by yourself u'll get the answer and remember it easily and might be usefull in the future

The method she used here is basically like making breakfast gravy (which, you can make just like that BTW, whisking butter, flour, then milk, just add salt/pepper and boom! Breakfast gravy) Really, the flour is just there for the purpose of thickening the sauce, you see. You can also use potato/corn starch or whatever other thickening ingredient. There are a variety of ways to incorporate thickening ingredients. You can cook food w/ it then add liquid and it'll automatically thicken, you can cook it like gravy (as seen in this video)...I personally prefer mixing cold. Less risk in creating lumps that way. Then you pour cold mix into broth and it'll thicken. The more starch/flour you use, the thicker it'll be.

I have. Following a recipe for "brock's lazy boy no-chew stew" a couple years ago (which was the same as this), I made WAY more than I meant to, so was eating leftovers for several days. It was real good over lightly seasoned white rice.

You can use whole milk or reduced fat milk (~2% fat). I wouldn't go lower in fat than that.

To thicken the cream itself

1 head broccoli, separated into pieces and blanched 1 large onion, cut into small wedges 1 large carrot, sliced into 1/2" thick rounds 3-4 medium potatoes, cut into 8-12 pieces each 1 lb (460 g) chicken thighs 2 cups (480 ml) chicken broth (or 2 cups water and 1 Tbsp chicken bouillon) 2 tsp oil 3 Tbsp butter 3 Tbsp flour 2 cups (480 ml) milk 1 tsp salt or to taste white pepper chopped parsley, option

Theorically yes, because alcohol evaporates with high temperature. But I would renounce to a little flavor and I would just not use it, for safety's sake

@@undomiel466 Thanks for info, i won't use alcohol based cooking anymore..

Alcohol doesn't get completely removed during cooking. After 30 minutes of cooking about 30-40% of alcohol still remains and even after 3 hours plus, there will still be around 5%. So unless you're planning on leaving your food cooking overnight, definitely steer clear of adding alcohol.

1stSurvivalis alcohol cooks ou

parmesan would do. in the end before you serve it , just drop about 1-2 tbsp shereded parmesan on it. boom and dont forget to add a little bit of garlic powder

@@FreakAl0n3 thank you so much!

I am Japanese. If you replace the ingredients other than chicken with macaroni, onions, etc., put cheese on top and bake it in the oven to become gratin.

You could use almond or coconut milk but you cannot substitute the flour with a gluten free version. It's a thickener so you would need to use an equivalent like corn or potato starch, arrowroot, or agar. Since you then wouldn't be creating a bechamel you could skip the butter if you want.

If you used shrimp I think coconut milk would taste great. Being allergic to milk I was curious about that question as well. I'm okay with gluten though :)

@@AH-ji8cr corn and potato starch are gluten free, though. Gluten is in wheat, oats, rye and barley.