Difference between revisions of "Stewing"
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This is essentially [[braising]] with smaller pieces of food, and enough liquid to cover all pieces. | This is essentially [[braising]] with smaller pieces of food, and enough liquid to cover all pieces. | ||
| − | [[Category:Techniques]][[Category:Savory]] | + | [[Category:Techniques]][[Category:Savory]] [[category:Cooking Basics]] |
Latest revision as of 20:00, 8 September 2008
Contents
Purpose[edit]
To quickly brown, then slowly cook foods allowing their structures to break down and become soft.
Equipment[edit]
Dutch oven or other heavy pan, oven or stovetop.
Technique[edit]
- Add fat to dutch oven or pan and put over high heat
- Add food to be cooked into the pan and saute (see sauteing) briefly until browned
- Deglaze pan by adding about a cup of liquid to the hot pan, and scraping the brown bits off of the bottom
- Add enough liquid to cover the items to be stewed
- Cover and a) keep at a very very low simmer on the stovetop (see simmering) until done or b) put in a 325 degree oven until done.
Considerations[edit]
This is essentially braising with smaller pieces of food, and enough liquid to cover all pieces.
