Stewing
Revision as of 00:55, 14 July 2008 by Grue Bouncer (talk | contribs) (New page: ==Purpose== To quickly brown, then slowly cook foods allowing their structures to break down and become soft. == Equipment == Dutch oven or other heavy pan, oven or stovetop. == Techni...)
Contents
Purpose
To quickly brown, then slowly cook foods allowing their structures to break down and become soft.
Equipment
Dutch oven or other heavy pan, oven or stovetop.
Technique
- 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
This is essentially braising with smaller pieces of food, and enough liquid to cover all pieces.
